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:

UNI350

Course Name:

Mythology and Medicine

Semester:

Fall

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:

Face to face

Course Coordinator:

Prof. Dr. AYDIN ÖZBEK

Course Lecturer(s):

Prof.Dr. Aydın Özbek

Course Assistants:

Course Objective and Content

Course Objectives:

Understanding the effects of mythology on medical science, as medical terminology makes use of mythology to a great extent.

Course Content:

Introduction to Mythology
The formation of archetypes and Carl Yung
Greek and Roman mythology 1
Greek and Roman mythology 2
Asklepios, god of medicine
Some mythological terms used in medicine
Perseus, Gorgons and Andromeda complex Oedipus and Moira (mire) and Achilles syndrome.
Theseus, Icarus syndrome and the Electra complex
Sexual Disorder Syndromes, Love and Mythology
Mythological psychiatric syndromes 1
Mythological psychiatric syndromes 2
Egyptian Mythology and Thalamus, Pineal 1
Egyptian Mythology and Thalamus, Pineal 2

Learning Outcomes

The students who have succeeded in this course;
1) Learning the effect of Greek mythology on medicine,
2) Learning the effect of Roman mythology on medicine,
3) To learn all the mythological terms that form the origin of medical terms
4) Learning the effect of Egyptian mythology on medicine

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Mythology
2)	The formation of archetypes and Carl Yung
3)	Greek and Roman mythology 1
4)	Greek and Roman mythology 2
5)	Asklepios, god of medicine
6)	Some mythological terms used in medicine
7)	Midterm
8)	Perseus, Gorgons and Andromeda complex
9)	Oedipus and Moira (mire) and Achilles syndrome
10)	Theseus, Icarus syndrome and the Electra complex
11)	Sexual Disorder Syndromes, Love and Mythology
12)	Mythological psychiatric syndromes 1
13)	Mythological psychiatric syndromes 2
14)	Egyptian Mythology and Thalamus, Pineal Gland 1
15)	Egyptian Mythology and Thalamus, Pineal Gland 2
16)	Final Exam

Sources

Course Notes / Textbooks:	Tarafımdan hazırlanmış özel haftalık ders içeriklerinin sunuları Prof.Dr. Aydın Özbek. Lecture notes and presentations
References:	Yunan Mitolojisi Mısır Mitolojisi Etimolojik Tıbbi terminoloji. Nobel Tıp Kitabevi Mythological books

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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
Midterms	1	% 40
Final	1	% 60
Bütünleme Pratik	1	% 0
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	7	1	1	126
Midterms	1	2	2	1	5
Final	1	2	2	1	5
Total Workload					136