Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI227

Course Name:

Comparative Health Systems

Semester:

Fall

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:

Öğr. Gör. ELİF KAYA

Course Lecturer(s):

Öğr.Gör.ELİF KAYA

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to the Course, Purpose of the Course and Learning Objectives Introduction to Health Systems
2)	Global Health and the Role of International Health Organizations
3)	Comparative Global Challenges and Opportunities
4)	Western Pacific Region Health Systems
5)	Afrika Bölgesi Sağlık Sistemleri
5)	Southeast Asia Region Health Systems
6)	African Region Health Systems
8)	Midterm
9)	Americas Region Health Systems
10)	Americas Region Health Systems
11)	European Region Health Systems
12)	European Region Health Systems
13)	Turkish Health Systems
14)	Middle East Region Health Systems
15)	GENERAL REPEAT
16)	FINAL EXAM

Sources

Course Notes / Textbooks:	Sargutan, Erdal. Karşılaştırmalı Sağlık Sistemleri. Hacettepe Yayınevi, 2006
References:	OECD, WHO, WORLDBANK, ILO

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	26
Study Hours Out of Class	13	35
Midterms	3	21
Final	4	31
Total Workload		113