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

Course Introduction and Application Information

Course Code:

UNI221

Course Name:

Mother and Child Health

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:

Associate

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

QF-EHEA:Short Cycle

EQF-LLL:5. 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 / 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
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