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:

UNI298

Course Name:

Oral and Dental Health

Semester:

Fall

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:

Dr. Öğr. Üy. KÜBRA CANTÜRK

Course Lecturer(s):

Kübra Cantürk- Halil Çelik

Course Assistants:

Course Objective and Content

Course Objectives:

To provide them with knowledge about oral and dental health, preventive dentistry, the introduction of teeth and surrounding tissues and diseases, caries and periodontal disease epidemiology, dental treatments.

Course Content:

1. Dentistry General Information
a. History
b. Lessons Learned by Dentists
c. Interests – areas of dentists
D. Dental service procurement areas in Turkey

2. Introduction of Tooth and Surrounding Tissues
a. Tooth anatomy
b. Physiology
c. Embryology

3. Oral, Dental and Maxillofacial Diseases and Treatment 1 (3 lessons)
a. Dental Hard Tissue Diseases and Treatments
b. Prosthetic Treatments
c. Pedodontic Treatments
d. Aesthetic Treatments
e. Orthodontic Applications

4. Oral, Dental and Maxillofacial Diseases and Treatment 2 (3 lessons)
a. Gum Diseases and Treatments
b. Diseases Requiring Surgical Procedure and Their Treatments
c. Implant Applications
d. Temporomandibular joint disorders and treatments

5. Digital Dentistry
6. Preventive Dentistry and Current Approaches
a. Agents that prevent caries formation
7. Oral and Dental Health Care and Education
a. Tooth brushing techniques
b. Floss use
8. Patient and Doctor Rights and Malpractice
9. Health Tourism

Learning Outcomes

The students who have succeeded in this course;
1) Has knowledge about oral and dental health, preventive dentistry
2) Has superficial knowledge about dental and gingival diseases
3) Has knowledge of what treatments are applied in dentistry.

Course Flow Plan

Week	Subject	Related Preparation
1)	Dentistry General Information	Lesson slide 1
2)	Introduction of Tooth and Surrounding Tissues	Lesson slide 2
3)	Oral, Dental and Maxillofacial Diseases and Treatment 1	Lesson slide 3
4)	Oral, Dental and Maxillofacial Diseases and Treatment 1	Lesson slide 4
5)	Oral, Dental and Maxillofacial Diseases and Treatment 1	Lesson slide 5
6)	Oral, Dental and Maxillofacial Diseases and Treatment 2	Lesson slide 6
7)	Oral, Dental and Maxillofacial Diseases and Treatment 2	Lesson slide 7
8)	Oral, Dental and Maxiilofacial Diseases and Treatment 2	Lesson slide 8
9)	Digital Dentistry	Lesson slide 9
10)	Preventive Dentistry and Current Approaches	Lesson slide 10
11)	Oral and Dental Health Care and Education	Lesson slide 11
12)	Patient and Doctor Rights and Malpractice	Lesson slide 12
13)	Health Tourism	Lesson slide 13

Sources

Course Notes / Textbooks:

1. Textbook of clinical cariology, Anders Thylstrup & Ole Fejerskov, Copenhagen : Munksgaard, 1994.
2. Sturdevant's Art and Science of Operative Dentistry, Theodore Roberson, Harald O. Heymann, Edward J. Swift, Jr, Elsevier Health Sciences, 2006.
3. Konservatif Diş Tedavisi, Gündüz Bayırlı& Şükrü Şirin, Dünya Tıp Kitabevi Istanbul, 1982

References:

1. Essentials of Dental Caries, Edwina A. M. Kidd, Sally Joyston-Bechal, Oxford University Press, 1997.
2. Principles and Practice of Operative Dentistry, Gerald T. Charbeneau, Lea & Febiger, 1975.
3. Orban’ s Oral Histology and Embryology, S.N. Bhaskar , Mosby-Year Book, 1990.
4. Advances in Operative Dentistry, Nairn H.F. Wilson, Massimo Fuzzi, Jean-Francois Roulet, Quintessence Publishing Co Ltd, 1999.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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
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	13	6	1		91
Midterms	1	10	1		11
Final	1	10	1		11
Total Workload					113