ANESTHESIA
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Ders Genel Tanıtım Bilgileri

Course Code:

5010003076

Ders İsmi:

Turkish and World Cuisine

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Üniversite Seçmeli

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Course Coordinator :

Öğr.Gör. Erkan KOLAT

Course Lecturer(s):

Öğr.Gör. Betül KOÇAK

Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To be able to define the dishes specific to the world cuisine
2) To be able to explain the preparation and cooking methods of world cuisine dishes.
3) Classification of kitchen tools and cooking techniques
4) To be able to exemplify the special dishes of the world cuisine on special cultural days.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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

Sources

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:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
Program Outcomes
1) Graduates have basic theoretical and applied knowledge about anesthesia.
2) Graduates have knowledge of the ethical framework related to anesthesia practices.
3) Graduates use basic theoretical and applied knowledge about anesthesia.
4) Graduates carry out a given task independently using their basic knowledge of anesthesia applications.
5) Graduates can critically evaluate their basic knowledge and skills related to anesthesia.
6) Graduates identify their needs for learning and have the competence to direct their own learning.
7) Graduates express themselves effectively by communicating both verbal and written by using information and communication technologies related to the field of anesthesia.
8) Graduates follow the developments in the agenda of the society and the world in the field of health and evaluate them with a sense of social responsibility.
9) Graduates perform pre- and post-anaesthetic evaluation, pre-application material and drug preparation, and monitoring.
10) Graduates follow the patient during the anesthesia application.
11) Graduates know the basic functioning mechanisms of the organs and systems that make up the human organism and the effects and side effects of the drugs used in anesthesia on these systems.
12) Graduates can evaluate the patient's airway at the end of the surgical intervention and ensure patient safety in all processes.
13) Graduates know the laws, regulations, legislation and professional ethical rules regarding their duties, rights and responsibilities as Anesthesiologist and act in accordance with these rules.
14) Graduates are aware of the duties and responsibilities of the anesthesia technician, have sufficient knowledge and skills, keep patient caregivers and people at the forefront, can perform active teamwork together with effective communication, and aim to constantly learn and improve the consumed information.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduates have basic theoretical and applied knowledge about anesthesia.
2)	Graduates have knowledge of the ethical framework related to anesthesia practices.
3)	Graduates use basic theoretical and applied knowledge about anesthesia.
4)	Graduates carry out a given task independently using their basic knowledge of anesthesia applications.
5)	Graduates can critically evaluate their basic knowledge and skills related to anesthesia.
6)	Graduates identify their needs for learning and have the competence to direct their own learning.
7)	Graduates express themselves effectively by communicating both verbal and written by using information and communication technologies related to the field of anesthesia.
8)	Graduates follow the developments in the agenda of the society and the world in the field of health and evaluate them with a sense of social responsibility.
9)	Graduates perform pre- and post-anaesthetic evaluation, pre-application material and drug preparation, and monitoring.
10)	Graduates follow the patient during the anesthesia application.
11)	Graduates know the basic functioning mechanisms of the organs and systems that make up the human organism and the effects and side effects of the drugs used in anesthesia on these systems.
12)	Graduates can evaluate the patient's airway at the end of the surgical intervention and ensure patient safety in all processes.
13)	Graduates know the laws, regulations, legislation and professional ethical rules regarding their duties, rights and responsibilities as Anesthesiologist and act in accordance with these rules.
14)	Graduates are aware of the duties and responsibilities of the anesthesia technician, have sufficient knowledge and skills, keep patient caregivers and people at the forefront, can perform active teamwork together with effective communication, and aim to constantly learn and improve the consumed information.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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