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
Course Language
English
Course Type
Service Course
Course Level
First Cycle
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;
  • will be able to understand and define specific words related to pharmacology
  • will be able to explain history of drugs and define drug forms and administration
  • will be able to explain drug development from synthesis to marketing
  • will be able to distinguish between prescription and over the counter drugs
  • will be able to explain rational drug use
  • will be able to define drug effects, side effects, adverse effects
  • will be able to assess the risks of drug use in special patient population
  • will be able to define the pharmacological and behavioral effects of use of tobacco, alcohol, marijuana and other illegal substances
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.

 



Course Category

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

2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

4

Recognizes and evaluates the impact of gastronomy on culture and society

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

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.

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

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

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

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)

11

Speaks a second foreign at a medium level of fluency efficiently

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

 


 SOCIAL MEDIA

NEWS |ALL NEWS

Izmir University of Economics
is an establishment of
izto logo
Izmir Chamber of Commerce Health and Education Foundation.
ieu logo

Sakarya Street No:156
35330 Balçova - İzmir / Turkey

kampus izmir

Follow Us

İEU © All rights reserved.