Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI162

Course Name:

Addiction

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

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 / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) 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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	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.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

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