Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI114

Course Name:

Cancer Biology

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Prof. Dr. FUNDA ELMACIOĞLU

Course Lecturer(s):

Dr. Öğr. Üy. ORKUN GÜRBÜZ

Course Assistants:

Course Objective and Content

Course Objectives:	General knowledge and concepts related to cancer, cancer clinic and treatment approaches, learning of prevention and treatment nutritional principles.
Course Content:	Nutritional applications of cancer, cancer treatment, clinic, treatment, cancer patients, nutrition, nutrition and nutritional components of cancer and their effects on the process, nutritional support products used in cancer patients and nutritional carcinogens.

Learning Outcomes

The students who have succeeded in this course;
1) Describe the cancer, have knowledge about the mechanisms of cancer formation,
2) Explain effective genetic and environmental factors in cancer formation,
3) Has knowledge about cancer clinic,
4) Evaluate the nutritional status of the cancer patient,
5) Recognize the nutritional support products developed for cancer patients, develop appropriate proposal for appropriate product selection and usage.

Course Flow Plan

Week	Subject	Related Preparation
1)	Cancer and Carsinogenesis,Definig cancer, Defining carsinogenesis and mechanisms of carsinogenesis
2)	The genetical and enviromental factors in carsinogenesis ( foods, food processing)
3)	Cancer and energy intake
4)	Cancer and macronutrients: carbohydrate and protein
5)	Cancer and macronutrients: Fat
6)	Cancer and micronutrients: Vitamins (A, C, E vitamins and D vitamin)
7)	ARA SINAV
8)	Cancer and micronutrients: Vitamins II (Choline, Folic acid and selected B vitamins)
9)	Cancer and micronutrients: Minerals (Selenium, zinc, iron)
10)	Cancer and micronutrients: Minerals II (Copper, calcium and iodine)
11)	Cancer and functional food compounds ( Pythochemicals)
12)	Cancer and fibre
13)	The clinical Picture of cancer and treatment approaches (Chemotherapy, radiotherapy and their effects on nutritional status of cancer patient)
14)	FİNAL
15)	FİNAL
16)	FİNAL

Sources

Course Notes / Textbooks:	Konu İle İlgili Güncel Yayınlar
References:	Konu İle İlgili Güncel Yayınlar

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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
Midterms	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	Workload
Course Hours	14	42
Study Hours Out of Class	14	56
Homework Assignments	14	14
Midterms	1	3
Final	1	3
Total Workload		118