TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS205 |
| Name | First Aid |
| Term | 2019-2020 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Tabip MURAT KALACI |
| Course Instructor |
Tabip MURAT KALACI
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The basic principles of first aid, basic life support, first aid injuries, fractures, dislocations and sprains, first aid, first aid and other emergency situations related to shipments to gain qualifications.
Course Content
Having knowledge about first aid basic practices
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Apply the basic principles of first aid |
| LO02 | Provide basic life support |
| LO03 | Apply first aid injuries |
| LO04 | Fractures, dislocations and sprains to apply first aid |
| LO05 | Other emergency situations to apply first aid |
| LO06 | Move Sick or injured |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 1 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 1 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 1 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 1 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 1 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 1 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 1 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 1 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 5 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 4 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic first aid practices | Lecture notes, books and power point presentation | |
| 2 | Basic first aid practices | Lecture notes, books and power point presentation | |
| 3 | The first and second evaluation | Lecture notes, books and power point presentation | |
| 4 | The first and second evaluation | Lecture notes, books and power point presentation | |
| 5 | The first and second evaluation | Lecture notes, books and power point presentation | |
| 6 | Basic life support for infants and small children | Lecture notes, books and power point presentation | |
| 7 | Respiratory tract obstruction, first aid | Lecture notes, books and power point presentation | |
| 8 | Mid-Term Exam | ||
| 9 | External and internal bleeding | Lecture notes, books and power point presentation | |
| 10 | Types of wound and wound | Lecture notes, books and power point presentation | |
| 11 | Regional injuries, fractures of the head and spine, first aid | Lecture notes, books and power point presentation | |
| 12 | Upper-extremity fractures, dislocations and sprains first aid | Lecture notes, books and power point presentation | |
| 13 | Hip and lower extremity fractures, dislocations and sprains first aid | Lecture notes, books and power point presentation | |
| 14 | Illnesses that require emergency first aid care | Lecture notes, books and power point presentation | |
| 15 | Final Exam | Lecture notes, books and power point presentation | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |