OPERATING ROOM SERVICES | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | 5010003076 | ||||||||
Ders İsmi: | Turkish and World Cuisine | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | |||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): |
Öğr.Gör. Betül KOÇAK |
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Course Assistants: |
Course Objectives: | To evaluate the characteristics of world cuisines, local dishes and their relationship with health. |
Course Content: | This course; Food and culture, Food and culture II, Historical development of cuisine, Historical development of cuisine, General characteristics of Turkish cuisine, Turkish traditional foods and health interaction, South American cuisines, Asian countries cuisines- East and West Asian countries, Asian countries cuisines- South and North Asian countries, European continental cuisines - Eastern Europe, European continental cuisines - Other European countries, North American cuisines, African cuisines, Drinks and culture; includes topics. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | food and culture | ppt |
2) | Food and culture II | ppt |
3) | Historical development of the kitchen | ppt |
4) | Historical development of the kitchen | ppt |
5) | General characteristics of Turkish Cuisine | ppt |
6) | Turkish traditional foods and health interaction | ppt |
7) | South American cuisines | ppt |
8) | midterms | exam |
9) | Cuisine of Asian countries - South and North Asian countries | ppt |
10) | Cuisine of continental European countries - Eastern Europe | ppt |
11) | Cuisine of continental European countries - Other European countries | ppt |
12) | North American cuisines | ppt |
13) | African continent cuisines | ppt |
14) | Drinks and culture | ppt |
15) | Asian cuisines - East and West Asian countries | ppt |
16) | finals | exam |
Course Notes / Textbooks: | Zencir, E., Yöresel Mutfaklar, Anadolu Üniversitesi,2019, Eskişehir. Bilgin, A., Önçel, S., Osmanlı Mutfağı, Anadolu Üniversitesi, 2019, Eskişehir. Dündar Arıkan, A., Türk Mutfak Kültürü, Anadolu Üniversitesi, 2018, Eskişehir. Gökdemir, A., Mutfak Hizmetleri Yönetimi, Detay Yayıncılık, 2005, Ankara. Fermani, M., Endüstriyel Yiyecek Üretimi, Detay Yayıncılık, 2003, Ankara. Belge, M., Tarih Boyunca Yemek Kültürü, İletişim Yayınları, 2001. |
References: | Zencir, E., Yöresel Mutfaklar, Anadolu Üniversitesi,2019, Eskişehir. Bilgin, A., Önçel, S., Osmanlı Mutfağı, Anadolu Üniversitesi, 2019, Eskişehir. Dündar Arıkan, A., Türk Mutfak Kültürü, Anadolu Üniversitesi, 2018, Eskişehir. Gökdemir, A., Mutfak Hizmetleri Yönetimi, Detay Yayıncılık, 2005, Ankara. Fermani, M., Endüstriyel Yiyecek Üretimi, Detay Yayıncılık, 2003, Ankara. Belge, M., Tarih Boyunca Yemek Kültürü, İletişim Yayınları, 2001. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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Program Outcomes | |||||||||||||
1) Before the operation, he controls the operating tables, makes them ready, and can create a safe working environment by preparing the necessary support materials. | |||||||||||||
2) Hastanın ameliyat odasına alınmasına, pozisyon verilmesine ve ameliyat sonrası nakline yardımcı olabilir. | |||||||||||||
3) As a circulating technician during the surgery, she supports the team and can send the extracted materials to the relevant units under appropriate conditions. | |||||||||||||
4) By cleaning the surgical sets before sterilization, they can prepare sets, textile bundles and packaging materials. | |||||||||||||
5) It can provide sterilization and protection of surgical materials under appropriate conditions. | |||||||||||||
6) After each operation, she can make the operating room ready in terms of materials and equipment. | |||||||||||||
7) During the surgical procedure, it can help the surgical team in a sterile manner in accordance with the principles of asepsis and antisepsis, in the situation and manner that the physician deems appropriate. | |||||||||||||
8) She constantly improves her knowledge and skills related to her profession. | |||||||||||||
9) Graduates know the laws, regulations, legislation and professional ethical rules regarding their duties, rights and responsibilities as a Operating Room Technician and act in accordance with these rules. | |||||||||||||
10) Graduates can inform the relevant people and institutions by using their basic knowledge and skills in the field of operating room services. | |||||||||||||
11) Graduates can work as a team member to solve unforeseen and complex problems encountered in applications related to the field of operating room services. | |||||||||||||
12) Graduates have basic theoretical and practical knowledge about surgical interventions. | |||||||||||||
13) Graduates have knowledge of ethical judgement. | |||||||||||||
14) Graduates express themselves effectively by communicating both verbal and written by using information and communication technologies. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Before the operation, he controls the operating tables, makes them ready, and can create a safe working environment by preparing the necessary support materials. | |
2) | Hastanın ameliyat odasına alınmasına, pozisyon verilmesine ve ameliyat sonrası nakline yardımcı olabilir. | |
3) | As a circulating technician during the surgery, she supports the team and can send the extracted materials to the relevant units under appropriate conditions. | |
4) | By cleaning the surgical sets before sterilization, they can prepare sets, textile bundles and packaging materials. | |
5) | It can provide sterilization and protection of surgical materials under appropriate conditions. | |
6) | After each operation, she can make the operating room ready in terms of materials and equipment. | |
7) | During the surgical procedure, it can help the surgical team in a sterile manner in accordance with the principles of asepsis and antisepsis, in the situation and manner that the physician deems appropriate. | |
8) | She constantly improves her knowledge and skills related to her profession. | |
9) | Graduates know the laws, regulations, legislation and professional ethical rules regarding their duties, rights and responsibilities as a Operating Room Technician and act in accordance with these rules. | |
10) | Graduates can inform the relevant people and institutions by using their basic knowledge and skills in the field of operating room services. | |
11) | Graduates can work as a team member to solve unforeseen and complex problems encountered in applications related to the field of operating room services. | |
12) | Graduates have basic theoretical and practical knowledge about surgical interventions. | |
13) | Graduates have knowledge of ethical judgement. | |
14) | Graduates express themselves effectively by communicating both verbal and written by using information and communication technologies. |
Anlatım | |
Course | |
Soru cevap/ Tartışma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 16 | 3 | 48 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 80 |