Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI138 | ||||
Course Name: | Interdisciplinary Health Literacy | ||||
Semester: |
Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | Yes | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Doç. Dr. İNCİ KAYIN | ||||
Course Lecturer(s): | Assoc Prof Dr İnci Kayın | ||||
Course Assistants: |
Course Objectives: | Health professionals should run interdisciplinary work. The objective of the course is to train health professionals whp are prone to teamwork understanding the importance of the concept of health literacy,creating evidence-based awareness and performing health practices based on health literacy principles in order to protect human and public health. |
Course Content: | Basic principles of the concent of health literacy, the relationship between personal health, public health and health literacy, interdisciplinary work, health communication, the importance of health literacy for different age groups, institutional health literacy, evidence-based information practices in health. |
The students who have succeeded in this course;
1) Student discusses basic health literacy concepts. 2) Student gains knowledge about the evaluation of health literacy levels. 3) Student analysis the responsibility of her/his area in the field of health literacy. 4) Student grasps the importance of health communication. 5) Student correlates the relationship between health literacy and different age groups. 6) Student gains knowledge about occupational health literacy 7) Student gains knowledge about institutional health literacy 8) Student searches and shares evidence based information about selected community health topics. |
Week | Subject | Related Preparation |
1) | Introduction to health literacy | |
1) | ||
2) | Consequences of low health literacy and evaluation of health literacy levels. | |
3) | Health Communication and Health Literacy | |
4) | Organizational Health Literacy | |
5) | Importance of Health Literacy For The Elderly | |
6) | Importance of Health Literacy For Children | |
7) | Importance of Health Lİteracy For Adolescents | |
8) | Midterm Homework | |
9) | Skin Health and Health Literacy | |
10) | Eye health and health literacy | |
11) | Mouth and dental health and health literacy | |
12) | Smoking addiction and health literacy | |
13) | Weight Management and Health Literacy | |
14) | Chronical diseases and health literacy |
Course Notes / Textbooks: | Ders Kitabı mevcut değildir. / Course book not available |
References: | Ders Notları /Lecture notes |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this 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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 6 | % 30 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 13 | 1 | 2 | 39 | |||
Study Hours Out of Class | 7 | 0 | 2 | 14 | |||
Homework Assignments | 6 | 1 | 6 | ||||
Midterms | 1 | 30 | 30 | ||||
Final | 1 | 40 | 40 | ||||
Total Workload | 129 |