Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI298 | ||||
Course Name: | Oral and Dental Health | ||||
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: | Dr. Öğr. Üy. KÜBRA CANTÜRK | ||||
Course Lecturer(s): | Kübra Cantürk- Halil Çelik | ||||
Course Assistants: |
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 |
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. |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
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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 |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
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 |