Operation Room Services | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI007 | ||||
Course Name: | Entrepreneurship in Dietetics | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | |||||
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: | Dr. YALÇIN YAMAN DURUSOY | ||||
Course Lecturer(s): |
Dr. YALÇIN YAMAN DURUSOY |
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Course Assistants: |
Course Objectives: | Goal, after graduation, students will step into real life, learn basic entrepreneurship, marketing classification and properties |
Course Content: | To have knowledge about basic entrepreneurship and marketing concepts by conducting the course with Question-Answer-Discussion in class environment. |
The students who have succeeded in this course;
1) To be able to perceive multi-dimensional in the context of critical thinking concept. 2) Problem solving and self-expression after proactive participation. 3) Understanding the limits of entrepreneurship. 4) What does entrepreneurhsip and marketing mean. 5) To have knowledge about the realities of business life with the knowledge learned. |
Week | Subject | Related Preparation |
1) | Food industry owerview | |
2) | Entrepreneurship concept | |
3) | Entrepreneurship and business | |
4) | Entrepreneurship in the food market | |
5) | The concept of marketing in entrepreneurship | |
6) | Marketing management and planning | |
7) | General evaluation | |
8) | Midterm Exam | |
9) | Consumer markets and behavior and promotion desicions | |
10) | Product planning and development | |
11) | International marketing and new developments | |
12) | Efficiency faktor in entrepreneurship and marketing | |
13) | Total quality management and productivity relationship | |
14) | Total quality management and productivity relationship | |
15) | Total quality management and productivity relationship | |
16) | final |
Course Notes / Textbooks: | Bulduk, S., (2002), Gıda Teknolojisi, Detay Yayıncılık, Ankara Erturgut, R., (2012), Toplam Kalite Yönetimi ve Liderlik, Seçkin Yayıncılık, Ankara Akdemir, A., (2012), İşletmeciliğin Temel Bilgileri, Ekin Yayıncılık, Bursa Mucuk, İ., (2010), Pazarlama İlkeleri, Türkmen Kitapevi, İstanbul Çetin, C., (1996), Yeniden Yapılanma ve Girişimcilik, Der Yayınları, İstanbul |
References: | Bulduk, S., (2002), Gıda Teknolojisi, Detay Yayıncılık, Ankara Erturgut, R., (2012), Toplam Kalite Yönetimi ve Liderlik, Seçkin Yayıncılık, Ankara Akdemir, A., (2012), İşletmeciliğin Temel Bilgileri, Ekin Yayıncılık, Bursa Mucuk, İ., (2010), Pazarlama İlkeleri, Türkmen Kitapevi, İstanbul Çetin, C., (1996), Yeniden Yapılanma ve Girişimcilik, Der Yayınları, İstanbul |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | ||||||||||||||||
1) Has the ability to take the responsibility of theoretical knowledge about the field of operating room services and to take solutions and take solutions in unpredictable situations. | ||||||||||||||||
1) The aim of the Operating Room Services Program is to train assistant surgical healthcare personnel who ensure that all instruments and materials used in the operating room are ready for surgery, provide materials to the surgical team, and make the operating room environment suitable for the nature of the surgery. Graduates have high employment opportunities because both private and public hospitals require specially trained healthcare personnel in this field. | ||||||||||||||||
2) He / she is dominating the legislation which contains the duties and responsibilities related to his / her field. | ||||||||||||||||
3) Have knowledge of medical terms related to the field of operating room services. | ||||||||||||||||
4) Have information about ideal operating room environment. | ||||||||||||||||
5) Have the knowledge of surgical techniques, tools and materials used in the operating room. | ||||||||||||||||
6) Works with other health disciplines. They have the awareness of teamwork and carry out their activities for the development of the employees under their responsibility. | ||||||||||||||||
7) Have the knowledge and skills to perform aseptic preparations of the operating room and operating team. | ||||||||||||||||
8) Has a theoretical and practical knowledge about sepsis-antisepsis, sterilization, disinfection and contamination. | ||||||||||||||||
9) With the awareness of the necessity of lifelong learning, it develops itself by following the developments in science and technology related to the field. | ||||||||||||||||
10) They act in accordance with quality management and processes and participate in these processes. | ||||||||||||||||
11) It follows information in the field by using a foreign language at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||||
12) Uses information and communication technologies together with computer software at the basic level of at least European Computer Driving License required by the field. | ||||||||||||||||
13) Has enough awareness about individual and public health, environmental protection and occupational safety. | ||||||||||||||||
14) It is sensitive to the events on the agenda of the society and the world about the operation and monitors the developments and informs the related persons and institutions by using the basic knowledge and skills in these subjects. | ||||||||||||||||
15) Its appearance, attitude, attitude and behavior make it an example for society. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Has the ability to take the responsibility of theoretical knowledge about the field of operating room services and to take solutions and take solutions in unpredictable situations. | |
1) | The aim of the Operating Room Services Program is to train assistant surgical healthcare personnel who ensure that all instruments and materials used in the operating room are ready for surgery, provide materials to the surgical team, and make the operating room environment suitable for the nature of the surgery. Graduates have high employment opportunities because both private and public hospitals require specially trained healthcare personnel in this field. | |
2) | He / she is dominating the legislation which contains the duties and responsibilities related to his / her field. | |
3) | Have knowledge of medical terms related to the field of operating room services. | |
4) | Have information about ideal operating room environment. | |
5) | Have the knowledge of surgical techniques, tools and materials used in the operating room. | |
6) | Works with other health disciplines. They have the awareness of teamwork and carry out their activities for the development of the employees under their responsibility. | |
7) | Have the knowledge and skills to perform aseptic preparations of the operating room and operating team. | |
8) | Has a theoretical and practical knowledge about sepsis-antisepsis, sterilization, disinfection and contamination. | |
9) | With the awareness of the necessity of lifelong learning, it develops itself by following the developments in science and technology related to the field. | |
10) | They act in accordance with quality management and processes and participate in these processes. | |
11) | It follows information in the field by using a foreign language at least at the level of European Language Portfolio A2 General Level. | |
12) | Uses information and communication technologies together with computer software at the basic level of at least European Computer Driving License required by the field. | |
13) | Has enough awareness about individual and public health, environmental protection and occupational safety. | |
14) | It is sensitive to the events on the agenda of the society and the world about the operation and monitors the developments and informs the related persons and institutions by using the basic knowledge and skills in these subjects. | |
15) | Its appearance, attitude, attitude and behavior make it an example for society. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |