Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI262 | ||||
Course Name: | Complementary Therapies in Symptom Management | ||||
Semester: |
Fall Spring |
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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: | Face to face | ||||
Course Coordinator: | Öğr. Gör. NESLİŞAH YAŞAR KARTAL | ||||
Course Lecturer(s): | Lecturer Neslişah YAŞAR KARTAL | ||||
Course Assistants: |
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 |
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 |
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 |
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: | 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. |
Course Learning Outcomes | 1 |
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6 |
7 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) 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. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | 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. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
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 |