Course Name | Community Oriented Primary Care |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GENS 310 | Fall/Spring | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | At the end of this course; the students are expected to understand the importance of social determinants of health. The students are also expected to understand that Community Oriented Primary Care (COPC) is an important tool for the intervention on health and its determinants, to define the basic principles of COPC and to understand how to plan COPC programs for different health problems and its determinants. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | The course includes COPC approach to tackle social/health problems. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Health Determinants | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
2 | Introduction to community oriented primary care (COPC) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
3 | Community characterization | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
4 | Community characterization (group study) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
5 | Identification of important health problems (lecture + group study) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
6 | Evaluation the knowledge about the identified health problem | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
7 | Midterm | |
8 | Evaluation the knowledge about the identified health problem (group study) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
9 | Evaluation the knowledge about the identified health problem (group study) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
10 | Planning an intervention program for the identified health problem | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
11 | Planning an intervention program for the identified health problem (group study) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
12 | Evaluation the effectiveness of the planned intervention program | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
13 | Evaluation the effectiveness of the planned intervention program (group study) | Gofin J, Gofin R. Community Oriented Primary Care: Health Care for the 21st Century, Johns and Barlett, 2011 (Community health and its determinants p8-15) |
14 | Presentation | |
15 | Presentation | |
16 | Review of the Semester |
Course Notes/Textbooks | |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 16 | 5 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 3 | 45 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 25 |
Total |
Weighting of Semester Activities on the Final Grade | 20 | 75 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 15 | 1 | 15 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 3 | 5 | |
Presentation / Jury | |||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 5 | |
Final Exams | 1 | 5 | |
Total | 88 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest