ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | UNI368 | ||||
| Course Name: | Health Services in Multicultural Societies | ||||
| Semester: | Fall | ||||
| 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: | Dr. Öğr. Üy. EMİNE NUR KAHRAMAN | ||||
| Course Lecturer(s): | Asst.Prof..Emine Nur Kahraman | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of the course on healthcare services in multicultural societies is to educate healthcare professionals and service providers on effectively communicating with individuals from different cultures, understanding cultural diversity, and coping with this diversity. |
| Course Content: | This course focuses on developing the skills of healthcare professionals to provide effective healthcare services in multicultural societies. Its content covers cultural awareness, communication skills, coping strategies for cultural diversity, cultural competence, and interaction with patients. Students gain practical skills in establishing healthy communication with individuals from different cultures, respecting cultural norms, tailoring healthcare services to cultural needs, and collaborating in a cross-cultural team. Additionally, the course provides practical opportunities for students to apply these skills through real-life scenarios with the aim of reducing cultural errors in healthcare delivery and enhancing patient satisfaction. |
Learning Outcomes
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The students who have succeeded in this course;
1) Cultural Awareness: Acquiring the ability to identify and understand the cultural characteristics of patients from different cultures. 2) Communication Skills: Developing the ability to understand different languages and communication styles, communicate effectively, and overcome language barriers. 3) Cross-Cultural Communication: Gaining the skill of cultural sensitivity and respect when interacting with individuals from different cultures. 4) Adaptation to Cultural Norms: Developing the ability to tailor healthcare services to the norms and expectations of different cultures. 5) Patient Safety: Acquiring the ability to recognize potential errors in cross-cultural interactions and reduce these errors to enhance patient safety. 6) Teamwork in Cultural Diversity: Improving collaboration skills with healthcare professionals and team members from different cultures. 7) Sensitivity to Health Disparities: Understanding the impact of cultural diversity on health inequalities and developing sensitivity to these disparities. 8) Cultural Adaptation Strategies: Developing the ability to manage cultural differences and implement strategies to enhance cultural adaptation. 9) Empathy Development: Enhancing the ability to understand the emotional and cultural context of individuals from different cultures and building empathy. 10) Knowledge of Various Cultures: Establishing a broad knowledge base about the health beliefs, practices, and illness perceptions of different cultures. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction and Overview of the Program Introduction to the program's objectives and content. Impacts of multicultural communities on healthcare services. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 2) | Cultural Awareness and Health Concept of cultural awareness and its importance. Role of cultural awareness in healthcare services. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 3) | Communication Skills and Intercultural Communication Developing communication skills. Strategies for effective communication with individuals from different cultures. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 4) | Language Barriers and Solutions Challenges of communication in different languages. Strategies for overcoming language barriers. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 5) | Cultural Diversity and Its Impact on Healthcare Impacts of different cultures on the healthcare system. Strategies for coping with cultural diversity. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 6) | Adapting to Cultural Norms in Healthcare Services Ability to provide healthcare services in accordance with cultural norms. Adapting healthcare services to cultural norms | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 7) | Patient Safety and Cultural Errors Impact of cultural interactions on patient safety. Identifying and reducing potential cultural errors. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 8) | Teamwork in Cultural Diversity Effective teamwork with healthcare professionals from different cultures. Communication skills in cross-cultural teamwork. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 9) | Conflict Management and Resolving Cultural Conflicts Identifying and resolving conflicts in a cross-cultural context. Conflict management in the context of healthcare services. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 10) | Health Inequalities and Cultural Sensitivity Impact of cultural differences on health inequalities. Importance of cultural sensitivity in healthcare services. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 11) | Sensitivity and Developing Empathy Developing sensitivity to cultural differences. Strengthening empathy-building skills. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 12) | Cultural Adaptation Strategies Adapting healthcare services to different cultures. Implementation of cultural adaptation strategies. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| 13) | Program Evaluation and Progress General evaluation of the program. Assessment of participants' achievements. Future developments and recommendations. | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
Sources
| Course Notes / Textbooks: | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
| References: | Olthuis, G., & van Heteren, G. (2003). Multicultural health care in practice. Health Care Analysis, 11, 199-206. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
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| 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 |
| Homework Assignments | 1 | % 40 |
| 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 | ||
| Presentations / Seminar | 1 | 0 | 0 | ||||
| Final | 1 | 0 | 0 | ||||
| Total Workload | 0 | ||||||