Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI227 | ||||
Course Name: | Comparative Health Systems | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. DİLEK KOLCA | ||||
Course Lecturer(s): |
Öğr. Gör. DİLEK KOLCA |
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Course Assistants: |
Course Objectives: | To gain the ability to learn the concept of health system and to compare different health systems of countries. |
Course Content: | The concept of health consists of explaining health systems and health systems that differ from each other in countries. |
The students who have succeeded in this course;
1) Defines the concept of health and its components. 2) Knows the concept of health system. 3) Learns the financing models of health systems. 4) Understands different health systems of countries. 5) Compares the Turkish health system with other countries. 6) Makes recommendations for health systems. |
Week | Subject | Related Preparation |
1) | Introduction to the Course, Purpose of the Course and Learning Objectives | |
2) | The Concept of Health and its Determinants | |
3) | Health Services Concept | |
4) | Concept of Health System and Purposes of Health Systems | |
5) | Financing Models in Health Systems | |
6) | Health Indicators in Health Systems Comparisons | |
7) | Midterm | |
8) | Turkish Health System | |
9) | USA, Mexico and Singapore Health System | |
10) | France, Netherlands and Germany Health System | |
11) | UK, Canada and Australian Health System | |
12) | Cuba, Spain and Italy Health System | |
13) | China, Japan and India Health System | |
14) | Denmark, Sweden and Norway Health System | |
15) | Evaluating Presentations |
Course Notes / Textbooks: | Sargutan, Erdal. Karşılaştırmalı Sağlık Sistemleri. Hacettepe Yayınevi, 2006 |
References: | OECD, WHO, WORLDBANK, ILO |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 2 | 40 | 80 | ||||
Presentations / Seminar | 1 | 20 | 20 | ||||
Midterms | 1 | 20 | 20 | ||||
Total Workload | 120 |