SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
GEET 203 | Course Introduction and Application Information
Course Name |
Drugs and Society
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEET 203
|
Fall/Spring
|
3
|
0
|
3
|
4
|
Prerequisites |
None
|
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Course Language |
English
|
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Course Type |
Service Course
|
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Course Level |
First Cycle
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course is designed to provide an introduction to pharmacology, drug use and abuse. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | The course covers history and principles of pharmacology, drug use and abuse in modern society\n \nThe course covers history and principles of pharmacology, drug use and abuse in modern society. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction to Pharmacology, History of Drugs and Major Milestones in Pharmacology | Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 |
2 | Drug Development: from Synthesis to Marketing | Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 |
3 | Drug Forms, Drug Administration | Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 |
4 | A Drug’s Life in The Body: Introduction to Pharmacokinetics and Pharmacodynamics | Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 |
5 | Drug Effects | Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 |
6 | Drug Use in Special Patient Groups: Children, Older Adults and Pregnant Women | Christof Schaefer Paul W.J. Peters Richard K Miller, Drugs During Pregnancy and Lactation, 2014 |
7 | Midterm | |
8 | Irrational Drug Use, Over The Counter Drugs and Herbal Supplements | Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015 |
9 | Drug Use and Abuse: Most Commonly Abused Drugs | Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015 |
10 | Tobacco and Alcohol: Pharmacological and Behavioral Effects | Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015 |
11 | Narcotics, Stimulants and Central Nervous System Depressants | Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015 |
12 | Hallucinogens and Marijuana | Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015 |
13 | Student Presentations | |
14 | Student Presentations | |
15 | Student Presentations | |
16 | Final exam |
Course Notes/Textbooks | Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015 |
Suggested Readings/Materials | For further reading: Basic and clinical pharmacology, 13th Edt. Bertram G. Katzung and Anthony J. Trevor, McGraw Hill 2015. (Available at the IUE Libray as hard copy) |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
16
|
5
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
2
|
20
|
Presentation / Jury |
1
|
5
|
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
4
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
15
|
2
|
30
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
2
|
4
|
8
|
Presentation / Jury |
1
|
5
|
5
|
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
10
|
10
|
Final Exam |
1
|
19
|
19
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
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12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
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Izmir University of Economics (IUE) Department of Gastronomy and Culinary Arts left its mark on the 6th Izmir GastroFest, organized this year with
They added flavor to GURMEFEST
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IUE graduates will prepare the flavors unique to Turkish cuisine
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They prepared products that are filling and have a long shelf life
25 students of Department of Gastronomy and Culinary Arts of Izmir University of Economics (IUE) prepared products with a long shelf life,