GEET 203 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Drugs and Society

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
GEET 203	Fall/Spring	3	0	3	4

Prerequisites	None
Course Language	English
Course Type	Service Course
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	-
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi Ünsal Doğan BAŞKIR
Course Lecturer(s)	-
Assistant(s)	-

Course Objectives	This course is designed to provide an introduction to pharmacology, drug use and abuse.
Learning Outcomes	The students who succeeded in this course; will be able to understand and define specific words related to pharmacology will be able to explain history of drugs and define drug forms and administration will be able to explain drug development from synthesis to marketing will be able to distinguish between prescription and over the counter drugs will be able to explain rational drug use will be able to define drug effects, side effects, adverse effects will be able to assess the risks of drug use in special patient population will be able to define the pharmacological and behavioral effects of use of tobacco, alcohol, marijuana and other illegal substances
Course Description	The course covers history and principles of pharmacology, drug use and abuse in modern society\n \nThe course covers history and principles of pharmacology, drug use and abuse in modern society.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to Pharmacology, History of Drugs and Major Milestones in Pharmacology	Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005
2	Drug Development: from Synthesis to Marketing	Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005
3	Drug Forms, Drug Administration	Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005
4	A Drug’s Life in The Body: Introduction to Pharmacokinetics and Pharmacodynamics	Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005
5	Drug Effects	Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005
6	Drug Use in Special Patient Groups: Children, Older Adults and Pregnant Women	Christof Schaefer Paul W.J. Peters Richard K Miller, Drugs During Pregnancy and Lactation, 2014
7	Midterm
8	Irrational Drug Use, Over The Counter Drugs and Herbal Supplements	Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015
9	Drug Use and Abuse: Most Commonly Abused Drugs	Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015
10	Tobacco and Alcohol: Pharmacological and Behavioral Effects	Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015
11	Narcotics, Stimulants and Central Nervous System Depressants	Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015
12	Hallucinogens and Marijuana	Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015
13	Student Presentations
14	Student Presentations
15	Student Presentations
16	Final exam

Course Notes/Textbooks

Susan M. Turley, Understanding Pharmacology for Health Professionals, 2015; Heinz Lüllmann, Klaus Mohr, Color Atlas of Pharmacology, 2005 Drugs and Society, Glen R. Hanson, Peter J. Venturelli, Annette E. Fleckenstein, 2015

Suggested Readings/Materials

For further reading: Basic and clinical pharmacology, 13th Edt. Bertram G. Katzung and Anthony J. Trevor, McGraw Hill 2015.

(Available at the IUE Libray as hard copy)

Semester Activities	Number	Weigthing
Participation	16	5
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	2	20
Presentation / Jury	1	5
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	4	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	15	2	30
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	2	4	8
Presentation / Jury	1	5	5
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	10	10
Final Exam	1	19	19
		Total	120

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	-	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	-	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-