General Information about the Course

Course Code:	NRS107
Course Title:	Microbiology
Course Semester:	1. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 3 2 4 4
Language of instruction:	EN
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Dr. Öğr. Üyesi Nazan ESEMENLİ
Course Assistants:

Purpose and content of the course

Course Objectives:	To have knowledge about microorganisms. To recognize and classify bacteria. To have knowledge about gram coloring. Recognizes molds and yeasts, to have information about their properties. To know the way microorganisms reproduce.
Course Objective:	To understand microorganisms, morphologies of bacteria, yeast and molds, their reproduction methods, nutritional properties, chemical structures, food and microorganism relations, indicator microorganisms, and killing of microorganisms.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) 1) Comprehends the general and distinctive features of microorganisms 2) Learn the areas of use of the types of microscopes and other devices and instruments in the microbiology laboratory. Have information about the functioning of the laboratory

Skills (Describe as Cognitive and/or Practical Skills.)

1) 1) Defines the genetic systems of microorganisms 2) Defines the mechanisms of action of antimicrobial agents and the mechanisms of resistance that microorganisms develop against them

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) Ability to Work Independently and Take Responsibility: 1) Have information about the ways of transmission of diseases and methods of prevention from diseases 2) Knows in depth the chemical structures used as nutrients and how human nutrition takes place in different conditions, uses appropriate resources for this. 3) Comprehends microbiological diagnostic methods 4) Have knowledge about gram coloring 5) Be able to communicate within and between professions and apply the most appropriate and up-to-date techniques Decently in multidisciplinary studies.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Definition and History of Microbiology
2)	Recognition and Classification
3)	Chemical Structure and Nutrition of Bacteria
4)	Reproduction and Genetics of Bacteria
5)	Ways of Transmission of Diseases And Normal Flora
6)	Vaccines and Serums
7)	Intrauterine Infections I
8)	Intrauterine Infections II
9)	Hospital Infections
10)	Food Poisoning
11)	Bacterial Food Poisoning
12)	Parasitic Food Poisoning
13)	Viral Infections
References: * Basic Medical Microbiology F.Boyd ;G.Hoerl * Hemşireler İçin MİKROBİYOLOJİ Doç.Dr.Mustafa Altındiş * Bulaşıcı Hastalıklar Hemşireliği Prof.Dr. Gülay Görak

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) Knows the theories and models that are the basis of professional practices.	3	3	3
2) Acts in accordance with nursing values and ethical principles.	3	2	3
3) Demonstrate skills appropriate for nursing roles.	2	2	3
4) Nursing uses the care process effectively and gives place to evidence-based practices in care.	1	2	2
5) Acts in accordance with the laws, regulations and legislation related to nursing practices.	1	1	3
6) It uses information and maintenance technologies.	1	1	2
7) Takes part in at least one of the scientific research, project and innovation-oriented studies.
8) It takes an active role in the protection, development and maintenance of the health of the individual, family and society.
9) The intra-disciplinary and interdisciplinary team works in cooperation.
10) Communicates effectively with the individual, family, society and colleagues.
11) Uses critical thinking and problem solving approach in nursing practice.
12) Uses leadership skills in nursing-oriented work areas.
13) Communicates effectively using at least one foreign language and monitors developments in the field.
14) It continues its professional development by adopting lifelong learning.

Course Teaching, Learning Methods

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

Evaluation System

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
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100