PHYSIOTHERAPY AND REHABILITATION | |||||
---|---|---|---|---|---|
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS103 | ||||||||
Course Title: | Food Hygiene and Sanitation | ||||||||
Course Semester: | 6. Semester / Spring | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
|
||||||||
Course Lecturer(s): | Demet Tüzünkan |
Course Objectives: | To comprehend food hygiene and sanitation practices. |
Course Objective: | To know the principles of HACCP. To understand the rules of hygiene in food. Knowing about sanitation. To know the causes of food spoilage. To understand the definition of packaging and to know the packaging materials. To know food borne diseases. Knowing hygiene in food and beverage flow. |
Mode of Delivery: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) "1. Understands hygiene and food hygiene.
2. Knows sanitation practices.
" |
||
Skills (Describe as Cognitive and/or Practical Skills.) | ||
1) "1. Counts the hygiene rules within the scope of food safety.
2. Applies the Haccp rules.
3. Implements sanitation in foods and equipment." |
||
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. Gains competence in hygiene and sanitation among his professional stakeholders.
2. Gains competence in the hygiene rules to be applied during food processing.
" |
Week | Subject | ||
1) | 1. Hygiene basic concepts 2.Basic concepts of sanitation 3. Quality and quality assurance systems in the food industry 5. Food hygiene, definition and importance 4.Personnel hygiene 6. Business hygiene and its importance 7. Causes of food spoilage 8. The relationship between nutrients and microorganisms 9. Definition and importance of HACCP 10.Packaging diagnostic and packaging materials 11. Hazards affecting food safety and foodborne diseases 12. Hygiene in the kitchen area 13. Hygiene in the food flow process 14. Hygiene in the beverage flow process | ||
|
No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
|||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||||
1) Curriculum, rehabilitation programs, physiotherapy and rehabilitation methods and techniques related to physiotherapy and rehabilitation Has measurement and evaluation knowledge. | ||||||||||||
2) Evaluates the physiotherapy and rehabilitation process of the patients and plans them according to the needs of the patients. | ||||||||||||
3) Evaluates the clinical development of individuals in multiple ways by using different measurement and evaluation methods. | ||||||||||||
4) Develops knowledge, skills and attitudes on subjects such as human anatomy, physiology, kinesiology, biomechanics, and associates them with physiotherapy. | ||||||||||||
5) He/she has the ability to work independently and effectively in his/her professional practices. | ||||||||||||
6) It takes part in research, projects and activities with a sense of social responsibility. | ||||||||||||
7) She/ He develops positive attitudes and behaviors related to learning and research throughout her life. | ||||||||||||
8) Uses the right communication skills with the individual to whom the rehabilitation program is applied. | ||||||||||||
9) Uses the foreign language effectively in order to follow the developments in the field. | ||||||||||||
10) Plans and implements projects and activities to ensure improvements in rehabilitation programs | ||||||||||||
11) Acts in accordance with professional ethics, patient rights and human rights | ||||||||||||
12) Knows the legislation including the specifics and responsibilities related to the field. |
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 | 1 | % 40 |
Final | 1 | % 60 |
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 | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
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 | 14 |
Homework (reading, writing, watching movies, etc.) | ||
Project Preparation + Presentation | ||
Report Preparation + Presentation | ||
Presentation / Seminar Preparation + Presenting | ||
Oral examination | ||
Preparing for Midterm Exams | 7 | 14 |
MIDTERM EXAM (Visa) | 8 | 8 |
Preparing for the General Exam | 10 | 20 |
GENERAL EXAM (Final) | 14 | 14 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 112 | |
ECTS (30 saat = 1 AKTS ) | 3 |