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

Course Introduction and Application Information

Course Code:

UNI306

Course Name:

Environmental Health

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:

Dr. Öğr. Üy. MERVE ARICI

Course Lecturer(s):

Doctoral Lecturer Merve ARICI

Course Assistants:

Course Objective and Content

Course Objectives:	To provide information about the environment and human health, generally prepared products and health risks arising from the products.
Course Content:	Environment and human health, environmental pollutants and health risks

Learning Outcomes

The students who have succeeded in this course;
1) Gain knowledge about the environment and human health.
2) Recognizes the basic concepts related to the environment.
3) Recognizes chemical substances encountered in daily life.
4) Gains knowledge about air, water and soil pollution.
5) Gains knowledge about global warming.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Environmental Health
2)	Basic concepts about the environment
3)	Environmental pollutants and health risks
4)	Air pollution and its effects on health
5)	Water pollution and its effects on health
6)	Soil pollution and pesticides
7)	Environmental pollution caused by energy sources
8)	Greenhouse effect and global warming
9)	Student presentations
10)	Student presentations
11)	Student presentations
12)	Student presentations
13)	Student presentations
14)	Student presentations
15)	Final exam

Sources

Course Notes / Textbooks:	Öğretim Üyesi Ders Notları
References:	• Vural, N. (2005). Toksikoloji. • Onur Erdem, Merve Bacanlı. Temel Toksikoloji (2021). Ankara Nobel Tıp Kitabevleri. ISBN: 978-625-7594-09-0 • A. Handan Dökmeci. Toksikolojik Çevresel ve Endüstriyel Afetler (2019). Nobel Tıp Kitabevi • Carson, R. (2021). Sessiz Bahar (Silent Spring). Palme Yayınevi. Çeviri: Çağatay Güler

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
Homework Assignments	1	% 15
Presentation	1	% 35
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	26
Study Hours Out of Class	12	48
Presentations / Seminar	6	8
Homework Assignments	11	32
Final	1	1
Total Workload		115