Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI292

Course Name:

Epidemiology

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:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Öğr. Gör. KADRİYE UZUN

Course Lecturer(s):

Öğr. Gör. KADRİYE UZUN

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, it is aimed that the students define the science of epidemiology and have general knowledge about the usage areas of epidemiology.
Course Content:	Lesson; Basic concepts of epidemiology, characteristics of epidemiological research, interaction between agent-environment-human, application areas of epidemiology (infectious diseases, cardiovascular diseases, cancer epidemiology) are included.

Learning Outcomes

The students who have succeeded in this course;
1) The individual has the basic knowledge necessary to fulfill her professional role and responsibilities in meeting the health care needs of the family and society.
2) Knows the rights and safety of the healthy/sick individual, as well as his/her legal responsibilities.
3) Uses developing technology and innovative approaches together with scientific knowledge in its applications.
4) Works collaboratively with the health care team and other disciplines.
5) Has the ability to communicate effectively in written and verbal communication with the individual, family, community and team members

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to the Course, Purpose of the Course and Learning Objectives
2)	Epidemiology definition and usage areas
3)	Epidemiology definition and usage areas
4)	Epidemiological data sources
5)	Epidemiological data sources
6)	Region Population
7)	Region Population
8)	Genel Tekrar
9)	Midterm
10)	Epidemiological study methods (Cohort Studies)
11)	Epidemiological study methods (Cross-sectional-Case Control)
12)	Epidemiological study methods (Methodological Studies)
13)	Infectious Diseases Epidemiology
14)	Epidemiology of Non-Communicable Diseases
15)	final exam

Sources

Course Notes / Textbooks:	Öğretim Görevlisi Notları
References:	Kubilay G., Emiroğlu N., Baybuğa Subaşı M., Örsal Ö., Kesgin Tokur M. (Ed) Sağlık Bilimlerinde Epidemiyoloji (2017). Göktuğ Basın Yayın ve Dağıtım, Amasya, s. 9-219. • 2.Karasar N. Bilimsel Araştırma Yöntemi. 19. Baskı. İstanbul: Nobel Yayın Dağıtım; 2009. • 3.Tezcan S. Epidemiyoloji. Hacettepe Halk Sağlığı Vakfı Yayın No: 92/1, Meteksan A.Ş. Ankara; 1992.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) 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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	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.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
total		%

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	3	0			0
Laboratory	2	0			0
Study Hours Out of Class	2	0			0
Midterms	1	40			40
Final	1	60			60
Total Workload					100