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

Course Introduction and Application Information

Course Code:

UNI350

Course Name:

Mythology and Medicine

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:

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 / 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
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