Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI164 | ||||
Course Name: | Patient Safety | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. GÖZDE EKŞİ | ||||
Course Lecturer(s): | NİHAN SELİN METE | ||||
Course Assistants: |
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. |
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. |
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 |
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 Learning Outcomes | 1 |
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3 |
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5 |
6 |
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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. |
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. |
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 |
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 |