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:

UNI117

Course Name:

Communication in Health

Semester:

Fall

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:

Öğr. Gör. KÜBRA KARDEŞ

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

With this elective course;
• To deal with health communication in all its dimensions, to raise awareness about how to apply both traditional and contemporary media in new media.
• Introducing new media and traditional media, showing the difference and conveying examples in the digital age.
• To help the health profession or health centers to be used in the most effective way in line with their goals by using new media platforms with a correct communication language.
• To strengthen communication with sector members and the public.

Course Content:

• New media use and health communication dimension for health institutions and health workers.
• What are new media and traditional media? How is new media different from traditional media? What are the characteristics of both new media users and new media followers?
• What is health communication? Why is it important? How is health communication carried out in perceiving and conveying true and false messages about health? Why is a separate language and expertise needed in terms of communication in the field of health?
• What is the impact/power of the new media in the field of health? What is the situation in Turkey and in the world?
• Why and how should health centers and health workers use the new media? What are the tricks in content production? How to make news in new media? How to make news?
• How should information and statements be conveyed? How is the new media directed and managed in order to increase the health literacy level of the public? How is the language of health communication used? What are the prohibitions and pollution elements in new media?

Learning Outcomes

The students who have succeeded in this course;
1) To comprehend the conceptual and application areas of health communication and health promotion discipline with all its dimensions,
2) Recognize traditional media and new media. They will understand how they can use it correctly and effectively in the manner required by the age and in their profession.
3) They will have an idea about health communication and will be able to take a more advantageous position as members of the health profession who use the new media most correctly.

Course Flow Plan

Week	Subject	Related Preparation
1)	Defining the Health Communication Discipline (Overview)	-
2)	Health Communication Stakeholders (Overview)	-
3)	Health Services and Policies in the World	-
4)	Health Services and Policies in Turkey	-
5)	Health Literacy and Journalism	-
6)	Treatment of Health in Traditional and Social Media	-
7)	Treatment of Health in Traditional and Social Media	-
8)	Midterm	-
9)	Important Elements in Interpersonal Communication	-
10)	Localization of Traditional Nutrition in Health	-
11)	Communication with the Patient (Communication in Special Situations)	-
12)	Teamwork and Problem Solving Techniques	-
13)	Design of Awareness and Awareness Campaigns in Health Communication	-
14)	Strategies Used in the Campaign	-
15)	Final	-
16)	Final	-

Sources

Course Notes / Textbooks:	Ders notları, literatür, WoS, Pubmed Ders notları, literatür, WoS, Pubmed
References:	Ders notları, literatür, WoS, Pubmed Ders notları, literatür, WoS, Pubmed

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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	16	48
Study Hours Out of Class	12	60
Midterms	1	5
Final	2	10
Total Workload		123