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:

UNI165

Course Name:

Children in Hospitals and Health Institutions

Semester:

Fall
Spring

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:

E-Learning

Course Coordinator:

Öğr. Gör. SANİYE SELİN DÖĞER

Course Lecturer(s):

Öğr. Gör. SANİYE SELİN DÖĞER

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course for each student; It is aimed to learn the appropriate and correct approach to the sick child and his family, to prepare children for hospital life, to provide information about child-family-personnel interaction and applications that support the developmental areas of children.
Course Content:	Developmental and mental states of children aged 0-18 who are inpatients and apply to other health institutions with normal and different development, planning methods for preparing sick children for hospital life, child-family-personnel interaction, diagnosis and preparation of children and families for surgery, in hospital Children's rights issues will be discussed.

Learning Outcomes

The students who have succeeded in this course;
1) Explains definitions and general information about hospitalized children.
2) Explains the approach to children according to age groups and individual differences
3) Explains the children applying to the health institution and the approach
4) Explain the effects of hospitalization on the child and the approach
5) Children and their families explain the preparatory education for the hospital
6) Explain child, family, staff interaction
7) Explains how to prepare children and families for diagnosis, treatment and surgery
8) Explains play in the hospital, game rooms and hospital schools
9) Explain the deadly disease and its effects on the child
10) Explain the rights of the hospitalized child and his/her family
11) Explains the approach and information to the child and his/her family on returning home

Course Flow Plan

Week	Subject	Related Preparation
1)	Definitions and general information about hospitalized children	Lecture Notes
2)	Approach to children according to age groups and individual differences	Lecture Notes
3)	Approach to children according to age groups and individual differences	Lecture Notes
4)	Children applying to the health institution and their approach	Lecture Notes
5)	Effects of hospitalization on the child and approach	Lecture Notes
6)	Hospital preparatory education for children and their families	Lecture Notes
7)	Child, family, staff interaction	Lecture Notes
8)	Midterm	-
9)	Preparing children and families for diagnosis, treatment and surgery	Lecture Notes
10)	Plays and playrooms in the hospital	Lecture Notes
11)	Hospital Schools	Lecture Notes
12)	Deadly disease and child	Lecture Notes
13)	Rights of the hospitalized child and her/his family	Lecture Notes
14)	Approaching and informing the child and family on returning home	Lecture Notes
14)	Approaching and informing the child and family on returning home	Lecture Notes
15)	Case studies	Lecture Notes
16)	Final Exam	-

Sources

Course Notes / Textbooks:	- BAYKOÇB., N (2006) HASTANE ÇOCUK VE GENÇ, GAZİ KİTABEVİ, ANKARA - EKŞİ, A. (2010) BEN HASTA DEĞİLİM, NOBEL YAYINLARI, ANKARA
References:	Ders Notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9	10	11
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	Workload
Course Hours	14	42
Study Hours Out of Class	16	69
Midterms	1	1
Final	1	1
Total Workload		113