| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI349 | ||||
| Course Name: | Current Research in Cancer | ||||
| 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: | Doç. Dr. HURİ DEDEAKAYOĞULLARI | ||||
| Course Lecturer(s): | Huri Bulut | ||||
| Course Assistants: |
| Course Objectives: | To give information about the definition of cancer, its formation and development mechanisms, and the latest developments in cancer research. |
| Course Content: | Gains analytical and critical thinking skills related to cancer. |
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The students who have succeeded in this course;
1) Will be able to explain the molecular biology, formation mechanisms and types of cancer. 2) Defines the cell cycle and cell checkpoints. 3) Explain the protooncogene, oncogene and tumor suppressor genes. 4) It can explain antiapoptotic mechanisms and metastasis events in cancer. 5) Explain the role of oxidant systems in cancer formation. 6) Explain the role of antioxidant defense system in cancer mechanism. 7) Explains current treatment methods in cancer. |
| Week | Subject | Related Preparation |
| 1) | Cancer Cells and Cancer | Oxford Textbook of Cancer Biology |
| 2) | Mutations in Cancer-1 | Oxford Textbook of Cancer Biology |
| 3) | Mutations in Cancer-2 | Oxford Textbook of Cancer Biology, 2019 |
| 4) | Free radicals and cancer | Oxford Textbook of Cancer Biology, 2019 |
| 4) | Free radicals and cancer | Oxford Textbook of Cancer Biology, 2019 |
| Course Notes / Textbooks: | Oxford Textbook of Cancer Biology, 2nd edition, 2019 Öğretim Üyesine ait ders notları |
| References: | Oxford Textbook of Cancer Biology, 2nd edition, 2019 Öğretim Üyesine ait ders notları |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
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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 |
| Homework Assignments | 1 | % 60 |
| Seminar | 1 | % 40 |
| 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 | 1 | 0 | 14 | 14 | 28 | ||
| Study Hours Out of Class | 3 | 6 | 6 | 6 | 54 | ||
| Homework Assignments | 3 | 6 | 6 | 6 | 54 | ||
| Total Workload | 136 | ||||||