Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI289

Course Name:

Medicine & Sports

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Prof. Dr. AYDIN ÖZBEK

Course Lecturer(s):

Prof.Dr. Aydın Özbek

Course Assistants:

Course Objective and Content

Course Objectives:

Teaching the effects of regular and adequate exercise on the human organism

Course Content:

Definition of sport and its universal qualities
The relationship between sport and old age
The relationship between sports and metabolism
Metabolic importance of muscles
Effects of sports on the immune system
Sports and energy metabolism
Relationship between sport and some biomolecules
Sports and cancer
Sports and chronic diseases
Sports and antioxidant-free radical relationship
Athlete's heart (effects of sport on mental and social personality)
Multidisciplinary feature of sports (related disciplines)
Athlete injuries and sports injuries; medical approaches
Sports ethics and philosophy

Learning Outcomes

The students who have succeeded in this course;
1) Learning the concepts of regular, appropriate and sufficient exercise, Understanding the inverse correlation between aging and exercise, Understanding the metabolic importance of muscles for the human body, Understanding the importance of regular exercise in the prevention of chronic diseases, Understanding the important positive effects of regular exercise on human psychology, Understanding the importance of regular exercise in the prevention of cancer

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to sports and medicine	none
2)	The relationship between sport and old age	none
3)	Sports and antioxidant-free radical relationship	none
4)	Metabolic importance of muscles	none
5)	Effects of sports on the immune system	none
6)	The effect of sports on cognitive status and cognitive diseases	none
7)	midterm exam	none
8)	Sports and cancer	none
9)	The effect of sports on cardiovascular health and diseases	none
10)	The relationship between sports and metabolism	none
11)	Sports and chronic diseases	none
12)	Athlete injuries and sports injuries; medical approaches	none
13)	Sports ethics and philosophy	none
14)	Athlete personality (effects of sport on mental and social personality)	none
15)	Relationship between sport and some biomolecules	none
16)	final exam	none

Sources

Course Notes / Textbooks:	Prof.Dr. Aydın Özbek. Gençlik Çeşmesi. Ozan Yayıncılık Ltd.2020
References:	Prof.Dr. Aydın Özbek. Gençlik Çeşmesi. Ozan Yayıncılık Ltd.2020

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Bütünleme Pratik	1	% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	7	1	1	126
Midterms	1	2	2	1	5
Final	1	2	2	1	5
Total Workload					136