Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI029 | ||||
Course Name: | Health Economics | ||||
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: | Face to face | ||||
Course Coordinator: | Doç. Dr. ÇİĞDEM GÜRSOY | ||||
Course Lecturer(s): | Asst. Prof. Dr. Çiğdem Gürsoy | ||||
Course Assistants: |
Course Objectives: | Economics is concerned with the most efficient use of limited resources. The aim of the health economics course is; with these limited resources to show the best way to get the most out of health services. |
Course Content: | Introduction to Health Economics, Health and Health Status, Health Economics and Development, Supply and Supply of Health Services, Demand and Health Services Request, Health Care Market, Sustainable Development and Health, Health Services Finance Systems, Performance and Reimbursement Systems in Health Services, Health Sector and Economic Planning, Economic Evaluation in Health Services, Turkey Analysis Health Expenditures, Current Issues and Problems in the Health Sector, Relationship Between Circular Economy and Health Environment. |
The students who have succeeded in this course;
1) Apply the basic tools of health services to different components of health care. 2) Have knowledge about the economic behavior of the healthcare market stakeholders (consumers, doctors, insurers and hospitals). 3) Know the production and financing of health services. 4) Know the planning of the health sector and can analyze the expenditures. 5) Know current problems in health sector and effects on environment. |
Week | Subject | Related Preparation |
1) | Introduction to Health Economics | |
2) | Health and Health Status | |
3) | Health Economics and Development | |
4) | Supply and Supply of Health Services | |
5) | Demand and Health Services Request | |
6) | Health Care Market | |
7) | Sustainable Development and Health | |
8) | Health Services Finance Systems | |
9) | Performance and Reimbursement Systems in Health Services | |
10) | Health Sector and Economic Planning | |
11) | Economic Evaluation in Health Services | |
12) | Turkey Analysis Health Expenditures | |
13) | Current Issues and Problems in the Health Sector | |
14) | Relationship Between Circular Economy and Health Environment |
Course Notes / Textbooks: | Yusuf Çelik, Sağlık Ekonomisi, Siyasal Kitabevi, 3. bs., 2016. |
References: | Ayşegül Mutlu, A. Kadir Işık, Sağlık Ekonomisine Giriş, Ekin Yayınevi, 2012; Ed. Mustafa Solak, Sağlık Ekonomisi, Anadolu Üniversitesi Yayınları, 2015.; Ed. Özge Uysal Şahin ve Nilay Köleoğlu, Teoride ve Uygulamada Sağlık Ekonomisi ve Politikaları; Güncel Sorunlar ve Araştırmalar, Rating Academy Yayınları, 2018. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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. |
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 |
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 |