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. DİLEK KOLCA

Course Lecturer(s):

Öğr. Gör. DİLEK KOLCA

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
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

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	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