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:

UNI199

Course Name:

Transculturel Nursing

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. ATİYE TÜRKER

Course Lecturer(s):

Atiye Türker

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to students; define the concept of culture; to realize the impact of culture on health, disease, religion and diet; take into account the patient's cultural structure in planning nursing care; to explain their goals by knowing intercultural nursing models; by collecting cultural data from the patient, specific to the patient's culture to plan nursing care.
Course Content:	Culture, Nursing and Culture, Intercultural Nursing Care, Intercultural Nursing Models, Intercultural Communication

Learning Outcomes

The students who have succeeded in this course;
1) Defines the concept of culture
2) Knows intercultural nursing models and can explain their goals
3) Can collect cultural data from the patient
4) Considers the patient's cultural structure in planning nursing care

Course Flow Plan

Week	Subject	Related Preparation
1)	Explanation of the learning outcomes of the course, general definitions
2)	People and Culture
3)	Health, Disease and Culture
4)	Cultural Factors Affecting Health and Disease
5)	Culture, Health and Religion
6)	Culture and Nutrition Immigration and Culture
7)	Nursing and Culture
8)	Cultural Processes and Intercultural Nursing
9)	Cultural Processes and Intercultural Nursing
10)	Cross-Cultural Nursing and Its Historical Development
11)	Intercultural Nursing Models
12)	Intercultural Nursing Models
13)	İntercultural Approaches in Nursing Care
14)	İntercultural Approaches in Nursing Care
15)	Final

Sources

Course Notes / Textbooks:

• Seviğ Ü. Tanrıverdi G. (2014). Kültürlerarası Hemşirelik. Akademi Yayınları, İstanbul.

References:

Tanrıverdi G. (2019). Farklı Dinler ve Hemşirelik Yaklaşımları. Nobel Kitapevi, Ankara.
Seviğ Ü. Tanrıverdi G. (2014). Kültürlerarası Hemşirelik. Akademi Yayınları, İstanbul.
Şahin, N.H., Bayram, G.O., Avcı, D. (2009). Kültüre Duyarlı Yaklaşım: Transkültürel Hemşirelik. Hemşirelikte Eğitim ve Araştırma Dergisi, 6 (1): 2-7.
Taylan, S., Alan, S., Kadıoğlu, S. (2012). Hemşirelik Rolleri ve Özerklik. Hemşirelikte Araştırma Geliştirme Dergisi, 2, 66-74.
Altunbey T., Yağbasan M. (2020). Kültürlerarası Çalışmalarda Yöntemler, Yaklaşımlar ve Kuramlar Üzerine Genel Bir Değerlendirme. Karadeniz İletişim Araştırmaları Dergisi, 10(2), 1-18.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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
Quizzes	1	% 20
Presentation	1	% 20
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	15	29
Study Hours Out of Class	14	28
Presentations / Seminar	1	2
Homework Assignments	2	20
Quizzes	2	20
Final	1	28
Total Workload		127