FIRST AID PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SMP204	FIRST AID	3	2	2	3

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Lecturer ESRA BARAN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	First aid for the basic principles and practices are aimed to provide knowledge and skills.
Contents of the Course Unit:	The main applications of first aid, basic life support applications in children and infants, bleeding, poisoning, emergency handling techniques, fractures, dislocations and sprains provides first aid practices.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Know basic first aid principles and practices.
Application of the basic principles of first aid knowledge and skills have.
Adult basic life support applies.
Basic life support in children and infants have the knowledge and skills.
Emergency, such as airway obstruction, airway interventions are made​​.
Apply the principles of first aid for bleeding.
Head and neck injuries and knows the principles of first aid.
Fractures, dislocations and sprains knows the principles of first aid.
Apply first aid in poisoning.
Emergency transport has the ability to know the techniques and practices.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Written and visual resources	Basic first aid practices	Theoretical, Slide
2	Written and visual resources	First and second evaluation	Theoretical, Slide
3	Written and visual resources	Adult basic life support	Theoretical, Slide
4	Written and visual resources	Basic life support in children and infants	Theoretical, Slide
5	Written and visual resources	First aid in airway obstruction	Theoretical, Slide
6	Written and visual resources	External and internal bleeding	Theoretical, Slide
7	Written and visual resources	Wound and varieties	Theoretical, Slide
8	-	MID-TERM EXAM	-
9	Written and visual resources	Regional injuries, head and spine fractures, first aid	Theoretical, Slide
10	Written and visual resources	The upper extremity fractures, dislocations and sprains first aid	Theoretical, Slide
11	Written and visual resources	Hip and lower extremity fractures, dislocations and sprains first aid	Theoretical, Slide
12	Written and visual resources	In patients requiring emergency care first aid	Theoretical, Slide
13	Written and visual resources	Poisoning, heat stroke, burns and freezes in inhaling first aid	Theoretical, Slide
14	Written and visual resources	Emergency handling techniques	Theoretical, Slide
15	Written and visual resources	Creating a stretcher to transport sick or injured	Theoretical, Slide
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Polat M, Gulay M. (2018). Diseases Information Textbook, Dünya Medicine Bookstore.
Süzen, B. (2015). Basic first aid. Nobel Medical Bookstores.
Yurugen, B. and Nural, N. (2020). Diseases Information. Nobel Medical Bookstore.
Kaysi, A. (2022). Internal medicine semiology. Alpha Health Publishing House.
First Aid Manual 11th Edition: Written and Authorised by the UK's Leading First Aid Providers-2021

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	It determines the risk by understanding the food regulations and legislation conditions.	0
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.	0
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.	0
4	In the field of food, it adopts professional ethics and general moral values.	0
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.	0
2	They take responsibility in the fields of production and/or R&D in the food industry.	0
3	They use information resources related to food safety and production technologies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.	0
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.	0
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.	0
2	Uses visual, written and verbal communication effectively.	0
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.	0
5	She/He can take part in team work related to her field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.					4
2	They can take part in the production and quality determination of various food products.	0
3	May have competency in the evaluation of food hygiene and sanitation.	0
4	They can take part in the follow-up and implementation of food legislation.	0

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	2	28
Preliminary & Further Study	14	2	28
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	4	1	4
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	1	9	9
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	9	9
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	36	0	80