SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GENS 208 | Course Introduction and Application Information

Course Name
Health and Society: Epidemiology
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GENS 208
Fall/Spring
3
0
3
6

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 The course aims to let the students to learn the basic concepts of health and society and the relation between these concepts. Besides this course aims to provide students with the knowledge of basic determinants of public health, risk factors, and various health systems.
Learning Outcomes The students who succeeded in this course;
  • The students who succeeded in this course;
  • The basic factors that determine and develop the society health,
  • Understand the major risk groups in the society,
  • The international studies that aims to develop public health, the basic health indicators, major healthy behaviors and health politics
  • Healthcare services in Turkey and protective health practices in our country
Course Description The course will basically structured around two main concepts and individual health and society health. The course content design to teach the basic concepts of creating and sustaining healthy societies.

 



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 What do we mean by a Healthy Society?
2 The Concept of Health and Basic Concepts Parts from the reference of instructor and PowerPoint presentations.
3 Health and Diseases Parts from the reference of instructor and PowerPoint presentations.
4 Bayram
5 The Major Determinants of Health Environment, Behaviour, Heritage, Health Services Parts from the reference of instructor and PowerPoint presentations.
6 Determining the Health of Society The major risk factors Parts from the reference of instructor and PowerPoint presentations.
7 Midterm
8 Health Practices and Its Importance The examples of health development practices HW: The examples of practices that are developed to improve public health and the evaluation of its results Parts from the reference of instructor and PowerPoint presentations.
9 Health Policies that Effect Societies Demographic factors, local management practices, human resources, environmental issues, drugs, crisis HW Delivery! Parts from the reference of instructor and PowerPoint presentations.
10 Education-Occupation- Income Level and Health Rural and urban areas Parts from the reference of instructor and PowerPoint presentations.
11 Society, Gender and Health Interaction Parts from the reference of instructor and PowerPoint presentations.
12 Basic Healthcare practices in Turkey Protective, rehabilitation and curing Parts from the reference of instructor and PowerPoint presentations.
13 Traditional Curing Methods Parts from the reference of instructor and PowerPoint presentations.
14 Presentation
15 Presentation
16 Review of the Semester

 

Course Notes/Textbooks
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
16
5
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
9
30
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
1
25
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
26
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
9
5
45
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
20
20
Final Exam
1
25
25
    Total
168

 

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

 


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