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:

UNI224

Course Name:

Active Aging

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:

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:

Öğr. Gör. SEVDE ŞANAL

Course Lecturer(s):

Lec. Sevde Şanal

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is; The aim is to enable students to explain the importance of active aging in their own words, to know the determinants of active aging and the factors that affect and play a role in the active aging process, and to associate them with the aging process.

Course Content:

• An Overview of Active Aging
• Overview of Aging and Active Aging and Theories of Aging
• Changes Observed in Individuals Due to Aging
• Problems of Elderly People
• Common Health Problems in Elderly People
• Elderly Health and Interdisciplinary Team
• Determinants of Active Aging
• Protective and Preventive Approaches to Active Aging
• Protective and Preventive Approaches in Active Aging II
• The Psychosocial Dimension of Active Aging
• Active Aging and Lifelong Learning
• Active Aging and Technology
• Active Aging and Age-Friendly City

Learning Outcomes

The students who have succeeded in this course;
1) Being able to remember the basic concepts in the Active Aging course
2) Being able to use ways to access information during the lesson
3) Defines active aging
4) Defines general information about the aging process
5) Defines general information about the aging process
6) Explains protective and preventive approaches in active aging
7) Defines the psycho-social dimension of active aging
8) Explain the relationship between active aging and lifelong learning, technology and age-friendly cities

Course Flow Plan

Week	Subject	Related Preparation
1)	Course Introduction, Course Introduction, Active Aging Overview
2)	Overview of Aging, Active Aging and Theories of Aging
3)	Changes Seen in Individuals Due to Aging
4)	Problems of the Elderly
5)	Common Health Problems in Elderly People
6)	Elderly Health and Interdisciplinary Team
7)	Determinants of Active Aging
8)	Midterm Exam Week
9)	Protective and Preventive Approaches in Active Aging I
10)	Protective and Preventive Approaches in Active Aging II
11)	Psychosocial Dimension of Active Aging
12)	Active Aging and Lifelong Learning
13)	Active Aging and Technology
14)	Active Aging and Age-Friendly Cities
15)	Final Exams
16)	Final Exams

Sources

Course Notes / Textbooks:	Öğretim elemanının ders notları.-Instructor's lecture notes.
References:	Öğretim elemanının ders notları.-Instructor's lecture notes.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
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	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	26
Study Hours Out of Class	16	96
Midterms	1	1
Final	1	1
Total Workload		124