Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI223 | ||||
Course Name: | Reproductive Health and Family Planning | ||||
Semester: | Spring | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Araş. Gör. ELİF BALKAN | ||||
Course Lecturer(s): | Asst. Prof. Refika Genc Koyucu | ||||
Course Assistants: |
Course Objectives: | It aims to learn the importance of family planning in terms of family and society, and family planning methods. |
Course Content: | It includes the definition and importance of family planning, the purpose and benefits of family planning, family planning studies and practices, population characteristics and population policies in the world and in Turkey, the importance of family planning and counseling, family planning methods, contraception in emergency and special situations. |
The students who have succeeded in this course;
1) Define family planning, 2) Will be able to explain the aims and importance of family planning 3) will be able to discuss the characteristics of the population and population policies in the world and in Turkey 4) Will be able to explain family planning methods |
Week | Subject | Related Preparation |
1) | Course Introduction | |
2) | Definition and Importance of Family Planning | |
3) | Population Policies and the Situation of Family Planning in Turkey | |
4) | Female Reproductive Organs Anatomy and Physiology | |
5) | Male Reproductive Organs Anatomy and Physiology | |
6) | Formation Process of Pregnancy (Ovulation, fertilization and conception) | |
7) | The Role of Infections in Family Planning and Protection from Sexually Transmitted Infections | |
8) | Midterm exam | |
9) | Traditional Methods Used in Family Planning | |
10) | Traditional Methods Used in Family Planning | |
11) | Modern methods of contraception | |
12) | Modern methods of contraception | |
13) | Unwanted pregnancies and legal status | |
14) | Postcoital (emergency) contraception | |
15) | Term Evaluation | |
16) | Final exam |
Course Notes / Textbooks: | T.C. Sağlık Bakanlığı Aile Planlaması Danışmanlığı İçin Resimli Rehber |
References: | Öğretim üyesinin sunumları |
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. |
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 |
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 |