Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI316 | ||||
Course Name: | Molecular Visualisation and Therapy | ||||
Semester: | Fall | ||||
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. SÜREYYA BOZKURT | ||||
Course Lecturer(s): | Dr.Öğr.Üyesi Orçun Can, Burçak Yılmaz,Dr.Öğr.Üyesi Süreyya Bozkurt | ||||
Course Assistants: |
Course Objectives: | The aim of this course for each student; especially learning the molecular imaging methods and basic molecular techniques used in the diagnosis and treatment of various cancers. |
Course Content: | At the end of the Molecular Imaging and Treatment course, students will have information about basic molecular techniques such as molecular imaging methods, targeted therapies and spectral methods, protein analysis methods, which are frequently used in cancer diagnosis and treatment. |
The students who have succeeded in this course;
1) Learns DNA cloning technique and usage areas. 2) Learns the necessary methods for obtaining cell components. 3) Learns the Polymerase Chain Reaction (PCR) method and its usage areas. 4) Learns the types of PCR and its uses in both research and genetic diagnosis. 5) Learns blotting techniques and usage areas and microarray technique. 6) Learns sequencing method and usage areas. 7) Learns Fluorescent in situ Hybridization (FISH) techniques, which is a cytogenetic and molecular cytogenetic method, and its use in the clinic. |
Week | Subject | Related Preparation |
1) | Course Introduction | |
2) | Advanced MR Examination Methods and Clinical Approach I | |
3) | Advanced MR Examination Methods and Clinical Approach II | |
4) | Mechanism of action, clinical use and side effects of anti VEGF targeting therapies | |
5) | DNA Repair Mechanisms and Clinical Implications | |
6) | Molecular targets in non-small cell lung cancer | |
7) | Molecular Imaging and Nuclear Medicine | |
8) | Radionuclide Therapies | |
9) | Radiobiology | |
10) | Cytogenetics | |
11) | Gene Editing Technologies | |
12) | RFLP-PCR | |
13) | Transgenic Mouse Models | |
14) | Spectral Techniques |
Course Notes / Textbooks: | Molecular Biology of the Cell |
References: | Ders Slide ları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
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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. |
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 |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 40 |
Presentation | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 2 | 2 | 10 | 24 | |||
Study Hours Out of Class | 5 | 10 | 50 | ||||
Homework Assignments | 2 | 10 | 10 | 40 | |||
Total Workload | 114 |