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:

UNI164

Course Name:

Patient Safety

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. GÖZDE EKŞİ

Course Lecturer(s):

NİHAN SELİN METE

Course Assistants:

Course Objective and Content

Course Objectives:	To provide knowledge and skills in evaluating employee and patient safety.
Course Content:	And general information, the importance of patient safety, patient safety in the world and Turkey, problems with patient safety, ethics, patients and relatives security, Preventing Medication Errors, Accreditation and risk management, prevention of falls, Blood and Blood Products Preventing Transfusion Errors, employees will learn to provide security and application examples.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the meaning of patient safety and understands its importance.
2) Gains the ability to quickly evaluate and make decisions
3) Gains the ability to ensure patient and employee safety by also considering ethical principles.
4) Knows their ethical and legal responsibilities.
5) Examine medical errors and causes.
6) Provides the development of strategies for patient safety.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction of the Course, Introduction, Purpose and Learning Objectives
2)	Importance of Patient Safety and Patient Safety Culture
3)	Importance of Patient Safety and Patient Safety Culture-2
4)	Patient Safety in the world and Turkey
5)	Legal responsibilities regarding patient safety
6)	Ethics, Medical Ethics
7)	Authentication in patients
8)	Midterm
9)	Prevention of medication errors / high risk medication management
10)	Prevention of Blood and Blood Products Transfusion Errors
11)	Prevention of falls
12)	Communication based accident prevention
13)	Patient safety in surgery
14)	Accreditation and Risk Management
15)	Management of High-Risk drugs
16)	Final Exam

Sources

Course Notes / Textbooks:	I. Alcan Z, Tekin DE, Civil SÖ. Hasta Güvenliği. İstanbul, Nobel Tıp Kitapevleri, 2012. II. Hasta Güvenliği: Türkiye ve Dünya. Füsun Sayek TTB Raporları / Kitapları – 2010. Birinci Baskı, Ekim 2011, Ankara Türk Tabipleri Birliği Yayınları
References:	I. Alcan Z, Tekin DE, Civil SÖ. Hasta Güvenliği. İstanbul, Nobel Tıp Kitapevleri, 2012. II. Hasta Güvenliği: Türkiye ve Dünya. Füsun Sayek TTB Raporları / Kitapları – 2010. Birinci Baskı, Ekim 2011, Ankara Türk Tabipleri Birliği Yayınları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	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	8			112
Midterms	1	2			2
Final	1	4			4
Total Workload					118