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:

UNI262

Course Name:

Complementary Therapies in Symptom Management

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. NESLİŞAH YAŞAR KARTAL

Course Lecturer(s):

Lecturer Neslişah YAŞAR KARTAL

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course; To provide students with the ability to develop a care plan for the continuation of recovery and quality of life by controlling the symptoms that develop due to the clinical condition of the individual.
Course Content:	Management and care of the main signs and symptoms of diseases

Learning Outcomes

The students who have succeeded in this course;
1) To be able to describe the symptoms seen in some acute and chronic diseases that affect adult health.
2) Managing the symptoms of the disease
3) To know the complementary methods in addition to the medical treatment applied for the ongoing symptoms of the individual.
4) Being able to assist the individual and their families in symptom management
5) Define complementary therapies
6) To have knowledge about the application areas of complementary therapies
7) Being able to have information about the problems that may occur during complementary therapy applications

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction of the course, Getting to know	Read
2)	New Approaches in Symptom Management Complementary Therapies	Read
3)	Relaxation Exercises in symptom management	Read
4)	Breathing Exercises in symptom management	Read
5)	Meditation in symptom management	Read
6)	Aroma Therapy in Symptom Management	Read
7)	Hypnosis in symptom management	Read
8)	Midtearm Exam
9)	Phytotherapy in symptom management	Read
10)	Acupressure in symptom management	Read
11)	Bioenergy in symptom management	Read
12)	Acupuncture in symptom management	Read
13)	Therapeutic touch in symptom management	Read
14)	Massage in symptom management	Read
15)	Reflexology in symptom management	Read
16)	Fınal Exam

Sources

Course Notes / Textbooks:

1. Hoekelman (2004) Bates Fizik Muayene Rehberi (Çev.Ed. H. Özsüt, C. Tetikkurt, S.Vatansever), Nobel Tıp Kitabevi, İstanbul
2. Dinler Y. Refleksoloji-Ayaklardan vücuda yayılan şifa. İstanbul: Cinius Yayınları; 2015.
3. Tabur H, Başaran EBZ. Refleksolojiye giriş tarihten günümüze uzanan şifa kaynağı. Erman T. (Editör). İstanbul: Ezgi Matbaacılık;2009.
4. Yalçıner B. Dünden bugüne refleksoloji terapi. İstanbul: Volga Yayınları; 2015.
5. Çakıroğlu G. Refleksoloji. İstanbul: Kassandra Yayınları; 2013
6. Bilge A., Uğuryol M, Dülgerler Ş, Yıldız M Tamamlayıcı Tedavileri Kullanmaya Yönelik Tutum Ölçeğinin Geliştirilmesi, Ege Üniversitesi Hemşirelik Fakültesi Dergisi 34(2):55-63.

References:

Course - Program Learning Outcome Relationship

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