FIRST AID PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SSD230	FIRST AID	7	2	2	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The objective of this course is to help students gain the knowledge and skills on the basic principles of healthy life and first aid intervention to be applied in emergency situations.
Contents of the Course Unit:	Course content covers issues such as definitions and concepts related to health information, current developments related to health practices, methods of protection from infectious and fatal diseases, methods of improving healthy life, hygiene and environmental conditions, bad habits and their effects on children and young people, respiration and circulation problems , hemorrhages, shock conditions, skeletal, muscular and spinal injuries, and life saving in water.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define basic concepts related with health rst aid techniques.
Explain methods of protection from infectious and fatal diseases.
Explain the basic principles for a healthy life.
Explain the relation between health and hygiene and environmental conditions.
Recognize the emergency services to be called when needed.
Apply emergency response first aid.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	nformation on purpose, content and functioning of the course. Definitions and concepts related to health and human bodyn	Narration, question-response discussion method
2	Literature review	Current developments in the field of health, protection methods from infectious and fatal diseases	Narration, question-response discussion method
3	Literature review	Hygiene and environmental conditions, bad habits and their effects on children and young people.	Narration, question-response discussion method
4	Video viewing	Respiratory and circulatory problems, first aid applications related to airway obstruction	Narration, demonstration method and applied group work
5	Literature review and video viewing	Practices about heart massage and first intervention	Narration, demonstration method and applied group work
6	Video viewing	Heart massage practicesi	Narration, demonstration method and applied group work
7	Literature review	First aid in shock fainting and coma	Narration and demonstration method
8	-	MID-TERM EXAM	-
9	Visual and written literature review	Hemorrhage, soft tissue injuries and practice studies on the issue	Narration, demonstration method and applied group work
10	Visual and written literature review	Eye, face, throat, chest and abdominal injuries, skeletal, muscle joint and spinal injuries	Narration and demonstration method
11	Literature review	First aid in cases of neurological, diabetic, emergency, allergic reactions and poisoning	Narration and demonstration method
12	Turkey Underwater Sports Federation website review	Environmental emergencies and life-saving exercises	Narration, demonstration method and pair work
13	Video viewing	Environmental emergencies and life-saving exercises	Narration, demonstration method and pair work
14	Video viewing	Practice exercises involving all first aid interventions	Applied group study
15	Video viewing	General repetition and practice studies	Applied group study and pair study method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Yüksel, S. ve Cücen, Z. (2012). İlkyardım ve Temel Uygulamalar, Nobel Akademik yayıncılık, İstanbul.kademi,Oğuz Kanbir
Kanbir, O. (2017). Sporda Sağlık Bilinci ve İlk Yardım, Ekin Kitabevi Yayınları, Bursa.
Thygerson, A.L. ve Thygerson S.M. (2015). Standard First Aid, CPR, and AED 7th Edition, American College of Emergency Physicians (ACEP), US.
Önder, R. (2015). Anne Çocuk Sağlığı Ve İlk Yardım-Rıfkı Önder, Nobel Akademik Yayıncılık, İstanbul.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
2	Will be able to create individual menus using the principle of healthy eating plate.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	8	3	24
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	3	18
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	125