Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI292 | ||||
Course Name: | Epidemiology | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. KADRİYE UZUN | ||||
Course Lecturer(s): |
Öğr. Gör. KADRİYE UZUN |
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Course Assistants: |
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. |
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 |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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. |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
total | % |
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 |