Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

MYO023

Course Name:

Health Law

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. VEHBİ DOĞAN

Course Lecturer(s):

Dr. Öğr. Üy. MEHMET FATİH ÇINAR

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed that the students of this course should have knowledge about the legislations of the health law. Also they should learn, rights and responsibilities of patients, healthcare organizations and personnel’s of them.
Course Content:	Basic concept of health law, national and international health legislation is examined also health organization and health workers are studied. In addition, responsibilities of public and private healthcare organizations and workers are mentioned.

Learning Outcomes

The students who have succeeded in this course;
1) Knows the basic principles and rules of health law
2) Has knowledge about National and International Health Law legislation
3) Analyze patient rights and responsibilities according to health legislation.
4) Can determine the rights and responsibilities of health workers and health institutions according to the health legislation.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic Concepts About Health Law
2)	The Right of Health and the Legal Nature of the Service
3)	Healthcare Systems
4)	National Health Organization
5)	Health Organizations Law
6)	Rights and Obligations in Health Law
7)	Responsibilities of Health Institutions, Healthcare Workers and Healthcare Managers
8)	MIDTERM EXAM
9)	Liabilities During Health Care Execution and Responsibilities in Health Law
10)	Responsibilities to the Patients According to the Health Legislation
11)	Responsibility of Health Institutions (Responsibility of Administration)
12)	Responsibility of Health Institutions (Responsibility of Private Health Institutions)
13)	Legal Responsibility of Healthcare Workers
14)	Criminal, Disciplinary and Ethical Responsibility of Healthcare Professionals
15)	FİNAL EXAM

Sources

Course Notes / Textbooks:	Anadolu Üniversitesi Açık Öğretim Fak. Yayınları: Sağlık Hukuku Ed. Hediye Bahar SAYIN,
References:	Sağlık Hukuku, Prof. Dr. H.Fehmi ÜÇIŞIK, Ötüken Yayınları, 2017 Sağlık Hukuku, P.AVCI, A.PAZARCI, Atatürk Üniversitesi AÖF Yayınları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
Final Pratik	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 100
PERCENTAGE OF FINAL WORK		%
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	1	2		42
Study Hours Out of Class	14	0	1		14
Midterms	1	7	1		8
Final	1	10	1		11
Total Workload					75