DENTISTRY (ENGLISH) | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS105 | ||||||||
Course Title: | Introduction to Gastronomy | ||||||||
Course Semester: | 5. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
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Course Lecturer(s): | Demet Tüzünkan |
Course Objectives: | To know the concept of gastronomy, the history of gastronomy and the development of gastronomy over time. |
Course Objective: | To know the types of gastronomy and the development process of gastronomy. To comprehend historical development, social development, economic development, cultural development and political development. To know the ways of obtaining nutrients. To know the concepts of menu and space. To distinguish between gastronomy and classical cooking. To grasp the global gastronomy. Scanning sources, doing comparative reading. |
Mode of Delivery: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) "1. Knows gastronomy and related fields.
2. Comprehends gastronomy independently of food and beverage culture and practices.
3. Has knowledge about gastronomy. " |
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Skills (Describe as Cognitive and/or Practical Skills.) | ||
1) 1. Tells the cultural importance of gastronomy.
2. Defines the types of gastronomy.
3. Analyzes gastronomy in a global sense.
4. Makes a connection between gastronomy and nutrition ethics.
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Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) | ||
1) 1. Uses the concepts of gastronomy effectively in professional life.
2. Contemporary gastronomy approaches reveal innovations in business life. |
Week | Subject | ||
1) | Basic concepts and definitions about gastronomy | ||
2) | What is gastronomy and what is not? | ||
3) | What does the history of gastronomy encompass? | ||
4) | Gastronomy yesterday, today and maybe tomorrow... | ||
5) | Types of gastronomy and the development process of gastronomy. Historical development, social development, economic development, cultural development and political development | ||
6) | Ways of obtaining nutrients. Natural resources, inventions, foodies... Is inorganic nutrition possible? | ||
7) | Examination of the relationship between agriculture, livestock, food and pharmaceutical industries and gastronomy. Can we speak of unrelatedness or indifference? | ||
8) | Menu approaches in gastronomy. Is the menu a place, food, income, workload, investment, tax? Or is it more? | ||
9) | Gastronomy culture. Does he know who travels a lot or reads a lot? What about making or eating? | ||
10) | Education and Gastronomy. Who is trained? | ||
11) | Speaking the same language in gastronomy. What can you explain as much as the other person can understand? | ||
12) | Why are gastronomy and classical cooking different? An employee who does not consume what he/she produces… | ||
13) | Is gastronomic food more important before, during, or after eating? | ||
14) | Global Gastronomy | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | ||||||||||||||||||||
1) The normal, abnormal and pathological structures and functions related to oral and dental health in detail. | ||||||||||||||||||||
2) The basic and up-to-date knowledge required by the dentistry profession. | ||||||||||||||||||||
3) The integration of knowledge from different disciplines in the clinic phase and to put their knowledge into practice. | ||||||||||||||||||||
4) Applying knowledge in a holistic approach in professional practice. | ||||||||||||||||||||
5) Evaluating the accuracy, reliability and validity of the knowledge. | ||||||||||||||||||||
6) Showing a systematic approach to diagnosis. | ||||||||||||||||||||
7) Delivering optimum care for patients with correct diagnosis and treatment plan. | ||||||||||||||||||||
8) Conduct a clinical study or a project individually in the field of dentistry. | ||||||||||||||||||||
9) Take responsibility for the use of all technological tools used in dental treatment. | ||||||||||||||||||||
10) Take responsibility in planning and management of either routine applications or complex and unforeseen problems. | ||||||||||||||||||||
11) Participate in national and international academic studies by adopting lifelong learning, share and compare written, verbal and visual information with their colleagues. | ||||||||||||||||||||
12) Follow the evidence-based dentistry knowledge and use the up-to-date knowledge in professional practice within the framework of national values and country facts for the benefit of the society. | ||||||||||||||||||||
13) Use the information and communication technologies at the level required by the field of dentistry. | ||||||||||||||||||||
14) Take part and responsibilities in preventive programs at the social level, and ensure the protection and development of health by applying modern treatment methods with an approach that is patient-oriented, in line with human rights and compatible with the health economy. | ||||||||||||||||||||
15) Organize and implement social responsibility projects and activities. | ||||||||||||||||||||
16) Have proficiency in one foreign language at minimum B1 Level according to European Language Portfolio Global Scale, have written and oral communication skills and follow the developments in their field. | ||||||||||||||||||||
17) Apply the principle of entrepreneurship, business practices and processes with innovative technology in dentistry. | ||||||||||||||||||||
18) Are aware of the significance of ethical rules and legal responsibilities required by the profession. | ||||||||||||||||||||
19) Have knowledge about teamwork, leadership, risk management, patient safety, universality of social rights, social justice, quality management, personal development, environmental protection, occupational health and safety in the delivery and management of oral and dental healthcare services. | ||||||||||||||||||||
20) Implement the required practices in the clinic management, auxiliary personnel training, prevention methods from occupational diseases. |
Q & A | |
Case Problem Solving/ Drama- Role/ Case Management | |
Laboratory | |
Quantitative Problem Solving | |
Fieldwork | |
Group Study / Assignment | |
Individual Assignment | |
WEB-based Learning | |
Internship | |
Practice in Field | |
Project Preparation | |
Report Writing | |
Seminar | |
Supervision | |
Social Activity | |
Occupational Activity | |
Occupational Trip | |
Application (Modelling, Design, Model, Simulation, Experiment et.) | |
Reading | |
Thesis Preparation | |
Field Study | |
Student Club and Council Activities | |
Other | |
Logbook | |
Interview and Oral Conversation | |
Research | |
Watching a movie | |
Bibliography preparation | |
Oral, inscribed and visual knowledge production | |
Taking photographs | |
Sketching | |
Mapping and marking | |
Reading maps | |
Copying textures | |
Creating a library of materials | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Practice Exam | % 0 | |
Quizzes | % 0 | |
Homework Assignments | % 0 | |
Presentation | % 0 | |
Project | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Field Study | % 0 | |
Article Critical | % 0 | |
Article Writing | % 0 | |
Module Group Study | % 0 | |
Brainstorming | % 0 | |
Role Playing + Dramatizing | % 0 | |
Out of Class Study | % 0 | |
Preliminary Work, Reinforcement | % 0 | |
Application Repetition etc. | % 0 | |
Homework (reading, writing, watching movies, etc.) | % 0 | |
Project Preparation + Presentation | % 0 | |
Report Preparation + Presentation | % 0 | |
Presentation / Seminar Preparation + Presenting | % 0 | |
Oral examination | % 0 | |
Midterms | % 0 | |
Final | % 0 | |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | % 0 | |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 0 | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % 0 | |
total | % 0 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Laboratory | ||
Application | ||
Practice Exam | ||
Special Course Internship (Work Placement) | ||
Field Work | ||
Study Hours Out of Class | ||
Article Critical | ||
Article Writing | ||
Module Group Study | ||
Brainstorming | ||
Role Playing + Dramatizing | ||
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | 14 | 42 |
Homework (reading, writing, watching movies, etc.) | 14 | 42 |
Project Preparation + Presentation | ||
Report Preparation + Presentation | ||
Presentation / Seminar Preparation + Presenting | ||
Oral examination | ||
Preparing for Midterm Exams | 1 | 1 |
MIDTERM EXAM (Visa) | 7 | 21 |
Preparing for the General Exam | 7 | 14 |
GENERAL EXAM (Final) | 1 | 1 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 163 | |
ECTS (30 saat = 1 AKTS ) | 5 |