It is aimed to provide students with the ability to intervene in any situation that endangers the life they may encounter within the scope of first aid for students who will work in food and beverage enterprises.
Course Content
This course contains; Introduction of subject, relations between learning outcomes and program qualifications
Basic concepts relation to health,To be able to explain coma and shock positions ,To be able to discuss basic principles of basic first aid subjects
To be able to define first aid concept and primary objectives
,First Aid in Injuries and Trauma,First Aid in Injuries and Trauma,To be able to practice basic life support in infant, child and adults ,To be able to occur social awareness in health and basic first aid applications ,First Aid in Fracture, Dislocation, Sprains and Cramps,First Aid in Burns and Dulls,Electric Shock, Hot and Sun Shock First Aid,First Aid for Poisons,First Aid in Respiratory Path Obstruction and Choking,First aid in foreign objects to eye, ear and nose,General rules in transport of patient and injured
Evaluation of course
.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains concepts of health and healthy life style behaviors
1, 16, 9
C
Discusses basic principles of basic first aid subjects and defines first aid concept and primary objectives
1, 16, 9
C
Explaines coma and shock positions
1, 16, 9
C
Supports basic life in infant, child and adults
1, 11, 16
Creates social awareness in health and basic first aid applications
13, 16, 9
C
Summarizes general rules in transport
1, 16, 9
C
Teaching Methods:
1: Mastery Learning, 11: Demonstration Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Introduction of subject, relations between learning outcomes and program qualifications
Basic concepts relation to health
2
To be able to explain coma and shock positions
3
To be able to discuss basic principles of basic first aid subjects
To be able to define first aid concept and primary objectives
4
First Aid in Injuries and Trauma
5
First Aid in Injuries and Trauma
6
To be able to practice basic life support in infant, child and adults
7
To be able to occur social awareness in health and basic first aid applications
8
First Aid in Fracture, Dislocation, Sprains and Cramps
9
First Aid in Burns and Dulls
10
Electric Shock, Hot and Sun Shock First Aid
11
First Aid for Poisons
12
First Aid in Respiratory Path Obstruction and Choking
13
First aid in foreign objects to eye, ear and nose
14
General rules in transport of patient and injured
Evaluation of course
Resources
Özden, M. (2014). First and Emergency Care Course Book, İstanbul: Own Publication.
-Süzen, LB. (2014). Basic First Aid. İstanbul: Nobel Medicine Bookshop.
Yıldız, H., Çatal, E. (Ed.). (2015). First Aid İstanbul: Lisans Publication.
Öz F. Basic concepts in Health, Imaj . Ankara
Özvarış ŞB. Health promotion and health education. Hacettepe University publication, Ankara.
LECTURER'S COURSE NOTES.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
7
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
3
4
12
Resolution of Homework Problems and Submission as a Report
4
3
12
Term Project
0
0
0
Presentation of Project / Seminar
1
5
5
Quiz
2
6
12
Midterm Exam
1
7
7
General Exam
1
7
7
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
83
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(83/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
HEALTH SAFETY and FIRST AID
-
Fall Semester
2+0
2
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assist.Prof. Nihal SUNAL
Assistant(s)
Aim
It is aimed to provide students with the ability to intervene in any situation that endangers the life they may encounter within the scope of first aid for students who will work in food and beverage enterprises.
Course Content
This course contains; Introduction of subject, relations between learning outcomes and program qualifications
Basic concepts relation to health,To be able to explain coma and shock positions ,To be able to discuss basic principles of basic first aid subjects
To be able to define first aid concept and primary objectives
,First Aid in Injuries and Trauma,First Aid in Injuries and Trauma,To be able to practice basic life support in infant, child and adults ,To be able to occur social awareness in health and basic first aid applications ,First Aid in Fracture, Dislocation, Sprains and Cramps,First Aid in Burns and Dulls,Electric Shock, Hot and Sun Shock First Aid,First Aid for Poisons,First Aid in Respiratory Path Obstruction and Choking,First aid in foreign objects to eye, ear and nose,General rules in transport of patient and injured
Evaluation of course
.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains concepts of health and healthy life style behaviors
1, 16, 9
C
Discusses basic principles of basic first aid subjects and defines first aid concept and primary objectives
1, 16, 9
C
Explaines coma and shock positions
1, 16, 9
C
Supports basic life in infant, child and adults
1, 11, 16
Creates social awareness in health and basic first aid applications
13, 16, 9
C
Summarizes general rules in transport
1, 16, 9
C
Teaching Methods:
1: Mastery Learning, 11: Demonstration Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Introduction of subject, relations between learning outcomes and program qualifications
Basic concepts relation to health
2
To be able to explain coma and shock positions
3
To be able to discuss basic principles of basic first aid subjects
To be able to define first aid concept and primary objectives
4
First Aid in Injuries and Trauma
5
First Aid in Injuries and Trauma
6
To be able to practice basic life support in infant, child and adults
7
To be able to occur social awareness in health and basic first aid applications
8
First Aid in Fracture, Dislocation, Sprains and Cramps
9
First Aid in Burns and Dulls
10
Electric Shock, Hot and Sun Shock First Aid
11
First Aid for Poisons
12
First Aid in Respiratory Path Obstruction and Choking
13
First aid in foreign objects to eye, ear and nose
14
General rules in transport of patient and injured
Evaluation of course
Resources
Özden, M. (2014). First and Emergency Care Course Book, İstanbul: Own Publication.
-Süzen, LB. (2014). Basic First Aid. İstanbul: Nobel Medicine Bookshop.
Yıldız, H., Çatal, E. (Ed.). (2015). First Aid İstanbul: Lisans Publication.
Öz F. Basic concepts in Health, Imaj . Ankara
Özvarış ŞB. Health promotion and health education. Hacettepe University publication, Ankara.
LECTURER'S COURSE NOTES.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
