Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI112 | ||||
Course Name: | Employee Behaviors and Current Issues in Health Organizations | ||||
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: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. YASEMİN TORUN | ||||
Course Lecturer(s): | Dr. Öğr. Ü. Yasemin TORUN | ||||
Course Assistants: |
Course Objectives: | The course aims to provide students to understand, analyze and develop solutions to organizational problems by informing them about the behaviors and attitudes they may encounter in business life |
Course Content: | Examining positive and negative organizational attitudes and behaviors that arise in the Health Organization and, discussing current literature topics such as stress, conflict, power and politics, organizational culture and communication etc. |
The students who have succeeded in this course;
1) learn the concepts related to behavior and attitudes in organizations 2) explain employee behavior in organizations 3) apply the theoretical knowledge about organational behaviour in order to solve behavioral and managerial problems 4) analyze behavioral and managerial problems at individuals, groups andorganizational level 5) devolope solutions to undesired behaviors and problems in the organizational life 6) have an inner vision that will increase the efficiency of the organization, employee welfare and the quality of working life |
Week | Subject | Related Preparation |
1) | Time Management | |
1) | Meet & Introduction | |
2) | Groups & Teams | |
3) | Communication in Healthcare Organizations | |
4) | Power & Politics | |
5) | Organizational Conflict | |
6) | Negotiation in the Organizations | |
7) | Organziational Culture | |
8) | Generations in Organziations | |
9) | Midterm | |
10) | Stress Management | |
12) | Positive Attitudes in Organizations | |
13) | Negative Attitudes in Organizations | |
14) | Positive and Negative Attitudes in Healthcare Organizations | |
15) | Final Project | |
15) | Finals Week | |
16) | Final Haftası |
Course Notes / Textbooks: | Sağlık Kurumlarında Örgütsel Davranış - Araştırma ve Olgularla, Siyasal Bilgiler yayınevi |
References: | Öğretim üyesi notları Lecturer's notes |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 50 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 60 |
Homework Assignments | 5 | 25 |
Final | 15 | 30 |
Total Workload | 115 |