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:

UNI221

Course Name:

Mother and Child Health

Semester:

Fall

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:

Araş. Gör. ELİF BALKAN

Course Lecturer(s):

Asst. Prof. Refika Genc Koyucu

Course Assistants:

Course Objective and Content

Course Objectives:

Students' maternal and child health, Pregnancy, Childbirth, Postpartum, Diseases of 0-5 year old children, Contagious Diseases of 0-5 year old children, etc. to develop their skills.

Course Content:

Definition of mother-child health, status of child health in our country and in the world, formation of pregnancy, child development during pregnancy, physical development (height, weight) and follow-up of 0-5 year old children, pediatric diseases (diarrhea and respiratory tract infections) seen in 0-5 year old children , immunization and rash diseases), vaccines, alternative practices related to pregnancy and newborn.

Learning Outcomes

The students who have succeeded in this course;
1) Will be able to define the factors affecting maternal and child health in the world and in our country.
2) Will be able to evaluate the criteria showing maternal and child health.
3) Will be able to explain the formation of pregnancy and the development of the child during pregnancy.
4) Will be able to define infectious and chronic diseases of children.
5) Will know the basic concepts of maternal and child health.
6) Has knowledge about alternative practices related to pregnancy and newborn.

Course Flow Plan

Week	Subject	Related Preparation
1)	The Situation of Mother-Child Health in the World in Turkey and Basic Indicators
2)	Definition of Health and Factors Affecting Health
3)	Pregnancy Development (Antenatal, Birth, Postnatal)
4)	Child Development (Postnatal Newborn Care)
5)	Robust Child Follow-up (Public Health Approach)
6)	Dairy Banking and Ethical Dimension
7)	Midterm exam
8)	Diseases and Symptoms of 0-5 Years-Old Children
9)	Diseases and Symptoms of 0-5 Years-Old Children
10)	Traditional (Taste) Practices in the Newborn
11)	vaccines
12)	Game Injuries and First Aid
13)	Approach to Child Abuse
14)	Baby and Child Nutrition
15)	Course evaluation
16)	Final exam

Sources

Course Notes / Textbooks:	T.C. Sağlık Bakanlığı anne bebek cocuk ergen izlem protokolleri rehberi
References:	Öğretim üyesinin önerdiği makaleler

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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	% 30
Final	1	% 70
total		% 100
PERCENTAGE OF SEMESTER WORK		% 30
PERCENTAGE OF FINAL WORK		% 70
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Presentations / Seminar	7	21
Homework Assignments	16	48
Midterms	1	3
Final	1	3
Total Workload		117