GENERAL MICROBIOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY205E	GENERAL MICROBIOLOGY	3	4	3	5

GENERAL INFORMATION
Language of Instruction :	English
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	Assist.Prof. BAŞAK GÖKÇE ÇÖL
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge and skills about microorganisms, their classification, general characteristics; to explain the necessary conditions for the development and growth of the microorganisms, and mechanisms of disease formation; to teach important infections disease agents and controls; basic laboratory practice.
Contents of the Course Unit:	Introduction to microorganisms, their classification, structure, Growth, control of microorganisms and their interactions with other organisms and the environment Immun system and antigen-antibody reactions, The most common infectious disease agents and disease forming mechanisms, Laboratory techniques in general microbiology including microscopy, staining, aseptic technique, transfer,culturing.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define infectious diseases and their control.
Discuss some of the important bacterial, viral, fungal and protozoan disease that affect humans.
Practice fundamental microbiological techniques.
Demonstrate the cells that play a role in the immune system.
Explain the ways of microorganisms entering into body.
Classify the medically important pathogens that affect humans.
Explain the types of human immun responses.
Compare different sterilisation and desenfection techniques.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Individual research	Introduction and History of Microbiology	Lecture, Discussion, Laboratory, Groupwork
2	Literature search, Individual research	Classification, Structure and General Properties of Microorganisms	Lecture, Discussion, Laboratory, Groupwork
3	Literature search, Individual research	Proliferation and Growth of Microorganisms	Lecture, Discussion, Laboratory, Groupwork
4	Literature search, Individual research	Microbial Metabolism and Genetics	Lecture, Discussion, Laboratory, Groupwork
5	Literature search, Individual research	Relationship Between Microorganisms-Hosts	Lecture, Discussion, Laboratory, Groupwork
6	Literature search, Individual research	Normal Microbial Flora of the Body, Infection Transmission Routes	Lecture, Discussion, Laboratory, Groupwork
7	Literature search, Individual research	Disinfection, Antisepsis and Sterilization	Lecture, Discussion, Laboratory, Groupwork
8	-	MID-TERM EXAM	-
9	Literature search, Individual research	General Characteristics of Bacteria and Medically Important Bacteria	Lecture, Discussion, Laboratory, Groupwork
10	Literature search, Individual research	The General Characteristics of Viruses and Medically Important viruses	Lecture, Discussion, Laboratory, Groupwork
11	Literature search, Individual research	General Characteristics of Fungi and Molds and Medically Important Fungi and Molds	Lecture, Discussion, Laboratory, Groupwork
12	Literature search, Individual research	General Characteristics of Parasites and Medically Important Parasites	Lecture, Discussion, Laboratory, Groupwork
13	Literature search, Individual research	Microbial Diagnosis 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
Morse, S. A., & Meitzner, T. A. (2013). Fundamentals of microbiology. Brooks GF, Carrol KC, Butel JS, Morse SA and Meitzner TA: Jawetz, Melnick and Adelberg’s Medical Microbiology. McGraw Hill Companies, Inc., New York, USA,, 1-121.
Cornelissen, C. N., Harvey, R. A., & Fisher, B. D. (2012). Microbiology (Vol. 3). Lippincott Williams & Wilkins.
Generalov, I. I. (2017). Medical microbiology, virology and immunology. Ministry of Health of the Republic of Belarus Higher Educational Establishment, 587-588.
Engelkirk, P. G., Duben-Engelkirk, J., & Fader, R. C. (2020). Burton's microbiology for the health sciences. Jones & Bartlett Learning.

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

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	1	14
Land Surveying	0	0	0
Group Work	14	1	14
Laboratory	14	2	28
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	14	1	14
Final Exam	1	1	1
Preparation for the Final Exam	2	8	16
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	75	0	126