| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI199 | ||||
| Course Name: | Transculturel Nursing | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. ATİYE TÜRKER | ||||
| Course Lecturer(s): | Atiye Türker | ||||
| Course Assistants: |
| 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 |
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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 |
| 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 |
| 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 Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
| Quizzes | 1 | % 20 |
| Presentation | 1 | % 20 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| 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 | |