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:

UNI259

Course Name:

Life Quality

Semester:

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:

Face to face

Course Coordinator:

Öğr. Gör. YUNUS EMRE TÜTÜNEKEN

Course Lecturer(s):

YUNUS EMRE TÜTÜNEKEN

Course Assistants:

Course Objective and Content

Course Objectives:

To teach the concept of quality of life, quality of life in different problems and the effectiveness of quality of life.

Course Content:

This course; definition of quality of life, factors affecting quality of life, health-related quality of life, quality of life, emotional state, sleep, the relationship between pain and fatigue, quality of life and activity participation, quality of life and environment, quality of life assessment methods, children, elderly, disabled and It includes the quality of life of chronic patients, opinions about the end of life, quality of life in different groups (field work), interventions to improve the quality of life, review of the literature on the quality of life of different groups, discussion, quality of life in different groups.

Learning Outcomes

The students who have succeeded in this course;
1) Being able to relate quality of life and its relationship with health
2) Explain the relationship between quality of life, emotional state, pain and fatigue.
3) To be able to exemplify the methods of assessing the quality of life
4) Ability to adapt quality of life working principles in age groups

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition of quality of life	Ders sunumlarını okumak.
2)	Factors affecting quality of life	Ders sunumlarını okumak.
3)	Health-related quality of life	Ders sunumlarını okumak.
4)	Relationship between quality of life, emotional state, sleep, pain and fatigue	Ders sunumlarını okumak.
5)	Quality of life and activity participation	Ders sunumlarını okumak.
6)	Quality of life and environment	Ders sunumlarını okumak.
7)	Quality of life assessment methods	Ders sunumlarını okumak.
8)	Midterm	Ders sunumlarını okumak.
9)	Child quality of life and current literature	Ders sunumlarını okumak.
10)	Elderly quality of life and current literature	Ders sunumlarını okumak.
11)	Disabled quality of life and current literature	Ders sunumlarını okumak.
12)	Quality of life of chronic patients and current literature end of life care	Ders sunumlarını okumak.
13)	Interventions to improve quality of life	Ders sunumlarını okumak.
14)	Interventions to improve quality of life	Ders sunumlarını okumak.
15)	Final	Final
16)	Final	Final

Sources

Course Notes / Textbooks:	Fiziksel Aktivite ve Yaşam Kalitesi, Alparslan Gazi Aykın, Okur Akademi
References:	Fiziksel Aktivite ve Yaşam Kalitesi, Alparslan Gazi Aykın, Okur Akademi

Course - Program Learning Outcome Relationship

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.

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	16	48
Field Work	1	2
Presentations / Seminar	7	35
Midterms	4	20
Final	4	20
Total Workload		125