GENERAL MICROBIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY205	GENERAL MICROBIOLOGY	3	4	3	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 :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Prof. MUSTAFA NİZAMLIOĞLU
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding the structures, classification, development and multiplication conditions of microorganisms, disease mechanisms, infectious agents, and methods of prevention, along with fundamental laboratory practice.
Contents of the Course Unit:	Introduction to microorganisms, classification and structure of microorganisms, the development, control, and interactions of microorganisms with other organisms and the environment, the immune system and antigen-antibody reactions, the most common infectious disease agents and their disease-causing mechanisms, and laboratory techniques used in general microbiology such as microscopy, staining, aseptic techniques, transfer, and culturing.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identifies the host-parasite relationship.
Follows basic microbiological techniques.
Identifies the routes of entry of microorganisms into the body.
Relates medically important microorganisms.
Explains the structure, metabolism, and genetic characteristics of bacteria.
Explains important viruses, fungi, and parasites in microbiology.
Identifies the body's defense mechanisms.
Separates different sterilization and disinfection techniques.
Identifies infectious diseases.
Outlines significant microbial diseases affecting humans.
Demonstrates cells involved in the immune system with examples.
Explains mechanisms of antibiotic action and resistance.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Individual research	Introduction to Microbiology and History, Definition and Application Areas	Lecture, Discussion, Laboratory, Groupwork
2	Literature search, Individual research	General Characteristics of Microorganisms Classification, Nomenclature	Lecture, Discussion, Laboratory, Groupwork
3	Literature search, Individual research	Metabolism, Nutrition and Reproduction of Microorganisms	Lecture, Discussion, Laboratory, Groupwork
4	Literature search, Individual research	The Host-Microorganism Relationship	Lecture, Discussion, Laboratory, Groupwork
5	Literature search, Individual research	Factors Affecting the Development of Microorganisms	Lecture, Discussion, Laboratory, Groupwork
6	Literature search, Individual research	General Characteristics, Structure, Metabolism of Bacteria	Lecture, Discussion, Laboratory, Groupwork
7	Literature search, Individual research	General Properties, Structure, Metabolism of Yeasts and Moulds	Lecture, Discussion, Laboratory, Groupwork
8	-	MID-TERM EXAM	-
9	Literature search, Individual research	General Properties of Bacteriophages, Viruses and Prions	Lecture, Discussion, Laboratory, Groupwork
10	Literature search, Individual research	General Characteristics of Parasites	Lecture, Discussion, Laboratory, Groupwork
11	Literature search, Individual research	Normal Microbial Flora of the Body, Ways of Transmission of Infection	Lecture, Discussion, Laboratory, Groupwork
12	Literature search, Individual research	Sterilisation, Disinfection and Antiseptic Methods	Lecture, Discussion, Laboratory, Groupwork
13	Literature search, Individual research	Microbial Diagnostic Methods, Production of Microorganisms, Media, Bacterial Cultivation Methods	Lecture, Discussion, Laboratory, Groupwork
14	Literature search, Individual research	Mechanisms of Antibiotic Action, Development of Resistance to Antibacterial Drugs	Lecture, Discussion, Laboratory, Groupwork
15	Literature search, Individual research	Basic Immunology and Immunity	Lecture, Discussion, Laboratory, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Miksits, K., Anğ, Ö., Erturan, Z., Küçüker Anğ, M., Mülazımoğlu, L., & Anğ, Ö. (2013). Tıbbi mikrobiyoloji ve infeksiyoloji: Temel bilgiler. Nobel Tıp Kitabevi.
Güven, S., & Demirel Zorba, N. D. (2015). Genel mikrobiyoloji: Laboratuvar klavuzu. Çanakkale Onsekiz Mart Üniversitesi Eğitim, Sağlık ve Bilimsel Araştırma Vakfı (ESBAV).
Cornelissen, C. N., Fisher, B. D., & Harvey, R. A. (2012). Lippincott illustrated reviews: Microbiology (3rd ed.). Lippincott Williams & Wilkins.

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	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.						5
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.			2

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.		1
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.				3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.				3
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	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	10	1	10
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	2	1	2
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	7	1	7
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	84	0	126