ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | UNI162 | ||||
| Course Name: | Addiction | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. FATMA EKER | ||||
| Course Lecturer(s): | Doç.Dr. Fatma EKER | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Recognizing addiction as a bio-psycho-social illness, recognizing the addiction process, recognizing the addictive behaviors of itself and its surroundings, developing appropriate help seeking behaviors and gaining awareness about healthy life. |
| Course Content: | Definitions of addiction, types of addiction, Risk factors and protective factors in family, peer group and social context that prepare the person for substance addiction process, Tobacco addiction, Alcohol and substance addiction, Principles of healthy life Rational use of technology, withdrawal syndrome and emergencies, Preventive substance addiction scope of studies, Laws on Alcohol and Prohibited Substance use, General information about addiction treatment and self-help groups |
Learning Outcomes
|
The students who have succeeded in this course;
1) Understanding the concept of dependence 2) To understand the types and causes of addiction 3) Being informed about the addiction cycle 4) Gain awareness about healthy life 5) Knowledge of rational usage principles of technology 5) To be informed about services for individuals and families with addiction problems 6) Informing about the legal aspect of alcohol and substance use and use, |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Meeting, giving information about the Course Content | |
| 2) | Definitions of addiction, addiction types | |
| 3) | Risk factors in the family, peer group and social context that prepare the substance addiction process | |
| 4) | Protective and preventive factors from substance addiction | |
| 5) | Tobacco dependence | |
| 6) | Alcohol and substance dependence | |
| 7) | Internet addiction and rational using of technology | |
| 8) | Midterm exam | |
| 9) | Substance withdrawal syndrome and emergency situations | |
| 10) | General information about addiction treatment | |
| 11) | Scope of preventive actions in substance abuse | |
| 12) | Laws on the Use of Alcohol and Prohibited Substances | |
| 13) | Self-help groups (AA, NA) | |
| 14) | Principles of healthy life style | |
| 15) | Final exam |
Sources
| Course Notes / Textbooks: | 1) Goldstein A (2001) Addiction: From Biology to Drug Policy, Oxford University Press 2) Ögel, K. ve Erol, B. (2005). Çocuklarda Sigara, Alkol ve Madde Bağımlılığı. İstanbul: MORPA Yayınları 3) Alkol madde bağımlılığı TPD yayınları 4) www.yeşilay.org.tr, www.yeniden.org.tr, www.batem34.com |
| References: | 1) Goldstein A (2001) Addiction: From Biology to Drug Policy, Oxford University Press 2) Ögel, K. ve Erol, B. (2005). Çocuklarda Sigara, Alkol ve Madde Bağımlılığı. İstanbul: MORPA Yayınları 3) Alkol madde bağımlılığı TPD yayınları 4) www.yeşilay.org.tr, www.yeniden.org.tr, www.batem34.com |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
5 |
6 |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 5 | 3 | 112 | |||
| Midterms | 1 | 4 | 2 | 6 | |||
| Final | 1 | 4 | 2 | 6 | |||
| Total Workload | 124 | ||||||