Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST130

Course Name:

Health and First Aid

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. NACİ ÇELİK

Course Lecturer(s):

Öğr.Gör. NACİ ÇELİK

Course Assistants:

Course Objective and Content

Course Objectives:

The definition and importance of general health information and rules in the course, safe environment rules, kitchen accidents (burns and scalding, falls, cuts, electric shocks) and security measures. To teach the importance of first aid and basic principles that are considered in first aid. Realm requirements should be considered.

Course Content:

Discussion of the Course Content
Introduction to General Health Information
Personnel Hygiene
Systems
The Importance of First Aid and Wounded Transport Techniques
Life Findings and Evaluation of the Wounded
First Aid to Respiratory and Circulatory Systems
First Aid in Bleeding, Injury and Shock
First Aid in Fractures, Dislocations and Sprains
First Aid in Abdominal, Head and Chest Injuries
First Aid in Medical Emergency Situations
First Aid in Burns, Freezing, Food Poisoning and Insect Bites
First Aid in Eyes, Ears and Nose Foreign Body Incontinence and Drowning

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Introduction to general health information. Identification of the disease. Examination of the disease types.
2) Personnel hygiene expression.
3) Explaining the importance of first aid. Basic principles in first aid, explanation of first aid materials. Demonstration of injured transport techniques
4) Identification and explanation of life signs. Explanation of the evaluation of the injured according to life findings.
5) Making and explaining bleeding, injury and shock definitions. Demonstration and explanation of first aid techniques in bleeding, injuries and shock
6) Definition of fracture, dislocation and sprain events. Demonstration and explanation of first aid techniques in fractures, sprains and dislocations.
7) Disclosure of the respiratory system. Disclosure of the circulatory system. Explanation of first aid techniques to respiratory and circulatory systems. Description of basic life support.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Discussion of the Course Content	No data
2)	• Introduction to General Health Information	No data
3)	• Staff Hygiene	No data
4)	• Systems	No data
5)	• The Importance of First Aid and Wounded Transport Techniques	No data
6)	Life Findings and Evaluation of the Wounded	No data
7)	• First Aid to Respiratory and Circulatory Systems	No data
8)	Midterm Exam	No data
9)	• First Aid in Bleeding, Injury and Shock	No Data
10)	• First Aid in Fractures, Dislocations and Sprains	No data
11)	• First Aid in Abdominal, Head and Chest Injuries	No data
12)	• First Aid in Medical Emergency Situations	No data
13)	• First Aid in Burns, Freezing, Food Poisoning and Insect Bites	No data
14)	• First Aid in Cases of Eye, Ear and Nose Foreign Body Escape and Drowning	No data
15)	• Repeating the final topics	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	Veri yok.
References:	Veri yok.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	5
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	3
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	4
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	2
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	1

Learning Activity and Teaching Methods

Expression
Lesson
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	32
Midterms	1	1
Final	1	1
Total Workload		34