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 :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
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 Review, Web-Based Research	Introduction to Microbiology and History, Definition and Application Areas	Lecture, Practice
2	Literature Review, Web-Based Research	General Characteristics of Microorganisms Classification, Nomenclature	Lecture, Discussion, Practice
3	Literature Review, Web-Based Research	Metabolism, nutrition and reproduction of microorganisms	Lecture, Demonstration, Practice
4	Literature Review, Web-Based Research	The host-microorganism relationship	Lecture, Practice
5	Literature Review, Individual Research	Factors affecting the development of microorganisms	Lecture, Discussion, Practice
6	Literature Review, Individual Research	General Characteristics, Structure, Metabolism of Bacteria	Lecture, Demonstration, Practice
7	Literature Review, Individual Research	General Properties, Structure, Metabolism of Yeasts and Moulds	Lecture, Demonstration, Practice
8	Literature Review, Web-Based Research	General Properties of Bacteriophages, Viruses and Prions	Lecture, Demonstration, Practice
9	Literature Review, Web-Based Research	General Characteristics of Parasites	Lecture, Demonstration, Practice
10	-	MID-TERM EXAM	-
11	Literature Review, Individual Research	Normal Microbial Flora of the Body, Ways of Transmission of Infection	Lecture, Discussion, Practice
12	Literature Review, Individual Research	Sterilisation, disinfection and antiseptic methods, Practice Exam	Lecture, Discussion, Practice
13	Literature Review, Web-Based Research	Microbial Diagnostic Methods, Production of microorganisms, Media, Bacterial cultivation methods	Lecture, Demonstration, Practice
14	Literature Review, Web-Based Research	Mechanisms of Antibiotic Action, Development of Resistance to Antibacterial Drugs	Lecture, Discussion, Practice
15	Literature Review, Individual Research	Basic Immunology and Immunity	Lecture, Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Carroll, G. F., Carroll, K. C., Butel, J. S., Morse, S. A., & Mietzner, T. A. (2013). Jawetz, Melnick, & Adelberg’s medical microbiology (26th ed.). McGraw-Hill Medical.
Cornelissen, C. N., Fisher, B. D., & Harvey, R. A. (2012). Lippincott illustrated reviews: Microbiology (3rd ed.). Lippincott Williams & Wilkins.
Göçmen, J. S., & İnan, N. (Eds.). (2019). Bir bakışta tıbbi mikrobiyoloji ve enfeksiyon (1. baskı). Akademisyen Kitabevi. ISBN: 9786052585276
Güven, S., & Demirel Zorba, N. D. (2015). Genel mikrobiyoloji, laboratuvar klavuzu. Çanakkale Onsekiz Mart Üniversitesi Eğitim, Sağlık ve Bilimsel Araştırma Vakfı (ESBAV).
Levinson, W., Chin-Hong, P., Joyce, E. A., Nussbaum, J., & Schwartz, B. (2022). Tıbbi mikrobiyoloji ve immünoloji (B. Şener & B. Şener, Çev. Ed.). Nobel Tıp Kitabevleri. (Orijinal eser 5. baskı). ISBN: 9789752779136

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Optical (Test) Exam
Mid-Term Exam	1	40		Optical (Test) Exam
Practice	1	10
Final Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	5	190

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	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	14	2	28
Reading	0	0	0
Assignment (Homework)	1	1	1
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	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	80	0	122