History
Course Details
KTO KARATAY UNIVERSITY
İktisadi, İdari ve Sosyal Bilimler Fakültesi
Programme of History
Course Details
İktisadi, İdari ve Sosyal Bilimler Fakültesi
Programme of History
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 99901037 | Pandemic | 1 | Autumn | 1 | 2+0+0 | 3 | 3 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Asst. Prof. Figen TÜRK DÜDÜKCÜ |
| Instructor Assistant(s) | - |
Course Content
What is a pandemic? Measures to be taken to protect health during pandemic periods.
Objectives of the Course
To raise awareness in the pandemic and contribute to the control of the spread of the pandemic by providing training on the measures to be taken against pandemics, which are an important public health problem in the world and in our country.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | What is a pandemic? General concepts for pandemic, infection control management in pandemic |
| 2 | Common features of pandemics and the covid-19 pandemic |
| 3 | Social distance rule in pandemic, Correct use of protective equipment |
| 4 | Personal hygiene and hand hygiene, measures to be taken at home |
| 5 | Environmental precautions, appropriate waste management |
| 6 | Crisis management and psychosocial support initiatives in the pandemic |
| 7 | Exam |
| 8 | Precautions to be taken in workplaces or public areas, measures to be taken by cleaning staff and chiefs in institutions |
| 9 | Cleaning measures for public transportation vehicles, measures to be taken in food markets |
| 10 | Protection and control measures at bank branches, measures to be taken at airports |
| 11 | Precautions to be taken in accommodation facilities, measures to be taken in meeting rooms and libraries |
| 12 | Rules to be considered in dining halls at workplaces, Precautions to be taken in open and closed entertainment areas |
| 13 | Measures to be taken at the pool and by the sea, measures to be taken at shopping malls and stores |
| 14 | Follow-up and evaluation methods of compliance with the rules, creating a change in behavior in compliance with the rules |
Textbook or Material
| Resources | TC Sağlık Bakanlığı 2020 Covıd-19 Salgın Yönetimi ve Çalışma Rehberi |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Homework | - | - |
| Presentation | - | - |
| Seminar | - | - |
| Quiz | - | - |
| Midterms | - | - |
| Final Exam | - | - |
| Total | 0 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 8 | 4 | 32 |
| Midterms | 0 | 0 | 0 |
| Quiz | 1 | 2 | 2 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 8 | 4 | 32 |
| Final Exam | 1 | 1 | 1 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 95 | ||
| Total Work Load / 30 | 3,17 | ||
| Course ECTS Credits: | 3 | ||