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:

UNI326

Course Name:

Digital Technologies in 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:

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. EMEL GÜMÜŞ

Course Lecturer(s):

Dr.Emel Gümüş

Course Assistants:

Course Objective and Content

Course Objectives:

In this course;
Artificial Intelligence and Digital Technologies in Health Sciences
to have a basic level of knowledge about technology and to use technology
use, cooperation in multidisciplinary work
Providing and integrating work with digital technologies
is intended.

Course Content:

Students who successfully complete this course will;

1. will be able to work on digital technologies and Artificial Intelligence in health care
can express/explain basic knowledge orally/written.
2. Describe the so-called disruptive technology in healthcare
can present the concepts and applications in oral/written form.
3. will be able to present the digital technology and other related
define concepts and make connections between them
can explain.
4. Define and discuss innovative thinking.
5. Technological solution in health care issues with entrepreneurial spirit.
develop and implement recommendations.
6. There is a relationship between the concepts of technology, innovation and entrepreneurship.
compare/contrast the connections/similarities and differences
can explain.
7. Have the necessary equipment for technology-based projects
students bring their ideas to life with innovative and entrepreneurial spirit
List/group the basic steps to be able to pass the ethical and legal issues.
8. Have knowledge about Ethical and Legal Issues and
to be able to make evaluation,
9. Communication and Collaboration in Health Services
10. Assessment of New Trends and Future Perspectives
will be able to do it.

Learning Outcomes

The students who have succeeded in this course;
1) 1. will be able to work on digital technologies and Artificial Intelligence in health care can express/explain basic knowledge orally/written.
2) 2. Describe the so-called disruptive technology in healthcare can present the concepts and applications in oral/written form.
3) 3. will be able to present the digital technology and other related define concepts and make connections between them can explain.
4) 4. Define and discuss innovative thinking.
5) 5. Technological solution in health care issues with entrepreneurial spirit. develop and implement recommendations.
6) 6. There is a relationship between the concepts of technology, innovation and entrepreneurship. compare/contrast the connections/similarities and differences can explain.
7) 7. Have the necessary equipment for technology-based projects students bring their ideas to life with innovative and entrepreneurial spirit List/group the basic steps to be able to pass the ethical and legal issues.
8) 8. Have knowledge about Ethical and Legal Issues and to be able to make evaluation,
9) 9. Communication and Collaboration in Health Services
10) 10. Assessment of New Trends and Future Perspectives will be able to do it.

Course Flow Plan

Week	Subject	Related Preparation
1)	Meeting Students • Introduction: Comprehensive explanation of course content, evaluation methods and expectations.
2)	Introduction to Digital Technologies in Healthcare • Industry 4.0 and Digital Transformation • Development of digital technologies in Healthcare
3)	Use of technology in Health Services, • Concept of Artificial Intelligence? • Artificial Intelligence learning methods and biases
4)	Mobile Applications, • Wearable Technologies • Internet of things (IoT)
5)	Virtual and augmented reality, BloczincirAR, VR, XR Technologies
6)	Being a healthcare professional in the digital age and digital health literacy
7)	Improving Quality of Care and changing quality of care The role of artificial intelligence and innovation
8)	Midterm week
9)	Digital Story and Gamification in Health • Preparing educational programs for children
10)	Digital Story and Gamification in Health • Preparing educational programs for children
11)	Entrepreneurship and Project Design Ability in the Health Ecosystem Artificial Intelligence Project Examples in Health
12)	Artificial Intelligence Robot Technologies, Robot Nurses, Robot Doctors, Children and Robots
13)	Telehealth, telemedicine, electronic health records, big data
14)	Addictions – Technology addiction and things to watch out for points, specifically for parents and children
15)	Final week

Sources

Course Notes / Textbooks:

Ders notları kullanılacak * Ders kitabı zorunlu değil

References:

*"Digital Transformation: Build Your Organization's Future for the
Innovation Age" - Lindsay Herbert
* "The Fourth Industrial Revolution" - Klaus Schwab
* "Healthcare Disrupted: Next Generation Business Models and
Strategies" - Jeff Elton, Anne O'Riordan

*Sağlık Bilimlerinde Yapay Zekâ. (2019). Melih Bulut, Nevit Dilmen,

Gökhan Bora Esmer, Murat Gezer, Çiğdem Selçukcan Erol, Leyla
Türker Şener (Ed.). İstanbul: Çağlayan Kitabevi.
*Tıp Bilişimi. (2021). Nilgün Bozbuğa, Sevinç Gülseçen. (Ed.). İstanbul:
İstanbul University Press. Sağlıkta İleri Teknoloji. (2019). Mustafa Said
Yıldız (Ed.). Ankara: Nobel Yayınevi.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9	10
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
Attendance	14	% 20
Quizzes	3	% 20
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	14	2	1		42
Midterms	1	30	1		31
Final	1	30	1		31
Total Workload					104