Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI350 | ||||
Course Name: | Mythology and Medicine | ||||
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: | Face to face | ||||
Course Coordinator: | Prof. Dr. AYDIN ÖZBEK | ||||
Course Lecturer(s): | Prof.Dr. Aydın Özbek | ||||
Course Assistants: |
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 |
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 |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Bütünleme Pratik | 1 | % 0 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
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 |