SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

GENS 310 | Course Introduction and Application Information

Course Name
Community Oriented Primary Care
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GENS 310
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 At the end of this course; the students are expected to understand the importance of social determinants of health. The students are also expected to understand that Community Oriented Primary Care (COPC) is an important tool for the intervention on health and its determinants, to define the basic principles of COPC and to understand how to plan COPC programs for different health problems and its determinants.
Learning Outcomes The students who succeeded in this course;
  • The students who succeeded in this course;
  • will be able to define the social determinants of health
  • will be able to define the important steps of COPC approach
  • will be able to explain how to characterize a community with its socioeconomical characteristics and health status
  • will be able to explain how to identify important social/health problems in COPC approach
  • will be able to explain how to evaluate the knowledge about the identified social/health problem
  • will be able to plan an intervention program for the identified social/health problem
Course Description The course includes COPC approach to tackle social/health problems.

 



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 Health Determinants Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
2 Introduction to community oriented primary care (COPC) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
3 Community characterization Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
4 Community characterization (group study) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
5 Identification of important health problems (lecture + group study) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
6 Evaluation the knowledge about the identified health problem Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
7 Midterm
8 Evaluation the knowledge about the identified health problem (group study) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
9 Evaluation the knowledge about the identified health problem (group study) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
10 Planning an intervention program for the identified health problem Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
11 Planning an intervention program for the identified health problem (group study) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
12 Evaluation the effectiveness of the planned intervention program Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
13 Evaluation the effectiveness of the planned intervention program (group study) Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15)
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
3
45
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm
1
25
Final Exam
1
25
Total

Weighting of Semester Activities on the Final Grade
20
75
Weighting of End-of-Semester Activities on the Final Grade
1
25
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
1
15
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
3
5
15
Presentation / Jury
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
5
5
Final Exam
1
5
5
    Total
88

 

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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