Courses

CHE108 - Chemistry (3 + 2) 6

Basic concepts and definitions, nomenclature of compounds, energy, bonds, Lewis structure, electronegativity, bond polarity, solutions, chemical equilibrium, acids and bases, buffer, types of structural formulas, nomenclature of alkanes, stereochemistry, chiral molecules, enantiomer, diastereomer, chirality, R-S configuration, saccharides, oils, amino acids, nucleic acids

ENG101 - English For Academic Purposes I (4 + 0) 3.5

English language skills, especially academic skills, such as reading comprehension, vocabulary building and critical analysis of texts; listening and note-taking, class discussions, presentations, writing, research assignments and use of technology.

ENG102 - English for Academic Purposes II (4 + 0) 3.5

Academic skills such as reading comprehension, class discussions, use of academic vocabulary and critical analysis of texts; research assignments and review of the English language structure; skills such as listening and note-taking, analysis of written products, writing, presentation and use of technology.

ENG201 - English for Academic Purposes III (3 + 0) 3

Advanced reading and writing skills, applying critical reading skills and strategies, identifying the organization of a reading text, main ideas of the texts, and the author?s main purpose, summarizing a given text, outlining and writing an argumentative essay.

ENG202 - English for Academic Purposes IV (3 + 0) 3

Preparing and writing research reports and delivering effective oral/written informative and persuasive presentations; gathering information, organizing data, outlining, using appropriate techniques in presentation and delivering for a maximum impact, using visual aids and citation effectively.

ENG301 - English for Occupational Purposes I (3 + 0) 3

Job-related communication skills;the functions such as describing relationships at work,discussing performance reviews and giving feedback,discussing plans and arrangements,using social media for professional communication,discussing on recruitment tests and job interviews,presenting a service or product,writing reviews on websites

ENG302 - English for Occupational Purposes II (3 + 0) 3

More detailed job-related communication skills;describing and organising meetings,developing communicational styles in various cultural settings,handling mistakes and apologizing,getting familiar with marketing styles and advertising,deciding how to adapt and market a product in different countries,

HIST111 - Principles of Atatürk and History of Turkish Revolution I (in English) (2 + 0) 2

French Revolution; structure and geopolitic positioning of Ottoman Empire, reasons of its decline; Westernization movements, First and Second Constitutional Monarchy declarations; Libya and Balkan wars; First World War; period before the War of Independence, congresses, National Pact, establishment of Turkish Grand National Assembly.

HIST112 - Principles of Atatürk and History of Turkish Revolution II (in English) (2 + 0) 2

War of Independence; Lausanne Treaty; declaration of the Republic; removal of sultanic rule and caliphate; Atatürk`s revolutions; establishment of national economy; Second World War, before and after; Turkish Republic after 1960.

HIST221 - History of Civilization (3 + 0) 3

A chronological order of the rise of civilizations from Sumer until the Scientific Revolution.

KRY111 - Career Planning (1 + 0) 1

Being a student at Atilim University, Student-centered programs at Atilim University, Faculty, Department presentations, Career Planning and Coop Program, Erasmus, CV writing types, Interview techniques, Effective Communication and presentation techniques, Intelligence and Personality

MED181 - Physiology (3 + 0) 6

Physiology of cell, nerve, muscle, heart, circulatory system, respiratory system, digestive system, excretory system, endocrine system, reproductive system, central nervous system, sensory system and body fluids and electrolytes.

MED182 - Area Specific Physiology (3 + 0) 6

General physiology, cell physiology, muscle physiology, neurophysiology, cardiovascular system physiology, respiratory system physiology, central nervous system, gastrointestinal system physiology, sensory system physiology.

MED183 - Anatomy (3 + 3) 8.5

Anatomy of musculoskeletal system, cardiovascular system, gastrointestinal system, urogenital system, central nervous system, endocrine system and sense organs.

MED185 - Microbiology (2 + 2) 4

Basic microbiology, bacteriology, virology, parasitology, mycology, natural and acquired immunity, hospital infections and microbiological diagnostic processes.

MED283 - Biostatistics (2 + 0) 4

Basic statistical concepts, introduction to biostatistics, standardization, probability, theoretical distributions, sampling distributions, sampling methods, descriptive statistics, data collection forms and data collection methods, data entry into statistical programs, hypothesis testing, single sample tests, two sample and k sample tests (dependent, independent), parametric tests, nonparametric tests, correlation and regression analysis, creating tables and graphics, reporting of data.

NUT101 - Principles of Nutrition I (2 + 2) 6

Energy metabolism; the importance of carbohydrates, lipids and proteins on nutrition; the structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of these nutrients; methods of individual dietary records and physical activity records.

NUT102 - Principles of Nutrition II (2 + 2) 6

The importance of nutrition, structures, definitions, classifications, functions; vitamin and mineral contents of foods, preparations and cooking methods and the applications of some basic and conventional recipes in the laboratory.

NUT103 - Medical Biology and Genetics (2 + 0) 4

Living organisms, biomolecules, cell structure, genetic material, DNA packaging, chromosome structure, RNA structure, function and synthesis, genetic code and protein synthesis, basic principles of inheritance, cell division, mutation, DNA methylation, epigenetics, nutrigenetics, structure of biotechnologically generated nutrition supporting products.

NUT104 - Public Health and Nutrition (2 + 0) 3.5

Basic concepts such as individual health status and social structure which are the basis of community health will be explained.The basic concepts that students should know in order to create and sustain a healthy society; Social and healthy working conditions and basic factors. Identification of infectious and non-communicable diseases, examination of their relationship with nutrition, the effect of the nutritional level of the society on the onset of these diseases

NUT201 - Nutritional Biochemistry I (3 + 0) 6

Carbohydrates, lipids, protein and energy metabolism, hormones and enzymes functions, nucleic acids metabolism, metabolic regulation and integration.

NUT202 - Nutritional Biochemistry II (3 + 0) 6

Lipid and water soluble vitamins, vitamin like substances, minerals, water and electrolytes, metabolism in starvation and fed state.

NUT203 - Food Chemistry and Analysis (3 + 2) 6

Solutions and colloidal systems, carbohydrates, proteins and lipids, enzymes, pigments, aroma and flavor compounds, milk and dairy products, meat and milk proteins, eggs and egg proteins, vegetables and fruits, cereals and gluten complex formation, tea, coffee and so on, genetically modified foods and pre-, pro, symbiotic.

NUT204 - Food Microbiology and Safety (2 + 2) 5

The life and death of microorganisms, biosecurity, degradation of meat, poultry and seafood, deterioration in milk and dairy products, degradation of vegetables and fruits, deterioration of nuts and grains, food-borne pathogenic bacteria, toxigenic fungi, epidemiology of intrinsic diseases, advanced techniques in food microbiology.

NUT205 - Professional Orientation (2 + 0) 3

Information about the Department and the subdivisions, professional ethics and deontology,introduction to the courses, regulations and students responsibilities, professional standarts and practices, professional history and international associations, introduction to professional literature.

NUT206 - Food Control and Legislation (3 + 0) 4

Basic concepts of food quality control and legislation, legal regulations related with food, in Turkey and World, factors corrupting the food safety, their effects on health and related legislations.

NUT207 - Ethics in Nutrition and Dietetics (2 + 0) 4

The definition of ethics and the current theories about ethics; the importance of ethical behaviors in nutrition and dietetics education and practices; the responsibilities of dietitians to the public, patients, clients colleagues and other health professions.

NUT208 - Communication, Counseling and Nutrition Education (2 + 1) 3

Defining of education and principles, methods and materials used in education, communication skills in education, the basic principles of child and adult education, behaviour therapies principles and applications, preparing education modules, presentation and demonstrations of education modules, reading and discussing a suggested book.

NUT301 - Maternal and Child Nutrition (3 + 2) 5

The importance of maternal and childhood nutrition in Turkey and in the world, physiological and metabolic changes, metabolic adaptation, nutrient (macro and micronutrient) needs in pregnancy and lactation, nutrition and mental development.

NUT302 - Nutrition in Pediatric Diseases (3 + 2) 5

Case follow up rules in clinic, acute gastroenteritis, malnutrition, lactose intolerances, other carbohydrate malabsorptions, coeliac diseases-other protein malabsorptions, food allergies, childhood obesity, metabolic syndrome, eating disorders, type 1 diabetes mellitus, kidney diseases and nutrition therapy.

NUT303 - Institutional Food Service I (3 + 0) 5

Importance of institutional food service systems, management of food services, kitchen and dining hall building plan, equipment in institutional food service systems, menu planning, methods of food purchasing/storage and control, work safety.

NUT304 - Institutional Food Service II (3 + 0) 5

Commercial catering staff and organizations, kitchen planning, various food preparation/cooking methods, service methods, hygiene/ HACCP, ISO 22000, cost control methods.

NUT305 - Nutrition and Diet Therapy in Diseases I (3 + 2) 5

Obesity and medical nutrition therapy, anorexia nervosa, bulimia nervosa, diabetes mellitus, reactive hypoglycemia, cardiovascular diseases, hypertension, gastrointestinal system diseases, movement system impairments, dietary fiber and health effects.

NUT306 - Nutrition and Diet Therapy in Diseases II (3 + 2) 5

Infectious diseases, AIDS, cancer and nutrition, renal diseases and nutrition, liver diseases and nutrition, gallbladder and pancreas diseases and nutrition, burn, pre and post operative term.

NUT307 - Nutritional Anthropology (3 + 0) 4

Anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history.

NUT308 - Community Nutrition (3 + 0) 4

Community nutrition, community health dietitian and nutritional epidemiology, assessment of nutritional status, nutritional anthropometry, clinical signs, biochemical and biophysical methods, dietary intake surveys, health statistics; age specific mortality and morbidity rates, nutrition screening tools.

NUT401 - Instution and Hospital Practice I (0 + 15) 12

To apply the theoretical knowledge obtained in the field of nutrition and dietetics to different study fields, gain educative skills, obtain knowledge and skills in discussing observations, reporting and suggesting.

NUT402 - Instution and Hospital Practice II (0 + 15) 12

NUT403 - Seminar/Project I (1 + 0) 8

Planning and conducting individual projects/seminars on current issues related to food, nutrition and dietetics; planning of the project/seminar work under supervision of faculty member, reviewing the literature.

NUT404 - Seminar/Project II (2 + 2) 8

NUT499 - Internship in Nutrition and Dietetics Area (0 + 15) 6

TURK401 - Turkish Language I (2 + 0) 2

Languages and their classification; history of Turkish language, its spread over the world and its place among other languages; Turkish language in the republic era; orthography; expressions; foreign words, suffixes and prefixes; punctuation; language and verbalism.

TURK402 - Turkish Language II (2 + 0) 2

Written expression and its genres; bibliography; sentence structure and types; misexpression; verbal expressions.

NUT210 - Functional Foods (2 + 0) 5

Definition of functional foods and bioactive compounds, classification of bioactive compounds, possible effects of functional foods on health, functional food market.

NUT212 - Food Additives (2 + 0) 5

The identification, general features and classification of food additives, usage areas, toxicological evaluations on food additives and their impacts on health, purposes and methods in the food industry, legal arrangements related to food additives in Turkey and the World.

NUT214 - Endocrine System and Nutrition (2 + 0) 5

Basic principles of hormone action and endocrine system,genetical and enviromental factors in endocrine dysfunction,commonly seen endocrine disorders,endocrine disrupters, essential micronutrients (Iodine,zinc,folic acid,iron,selenium etc.);vitamins(A,B,C,E,D vitamins) deficiencies and treatment strategies,major metabolic pathways for energy homeostasis, the metabolic syndrome:definition,global impact and pathophysiology,diabetes mellitus,nutrition and lifestyle changes in prevention of diabet

NUT309 - Water and Food Resources in the World (2 + 0) 4

Hunger and the global food and water resources, ecological systems and biodiversity, soil pollution, farm, safe farming practices and agricultural food resources, genetically modified foods, fishery, air pollution, livestock, climate changes, policies about sustainable food and water resources in Turkey and the World.

NUT311 - Enteral and Parenteral Nutrition (2 + 0) 4

Nutritional status assessment in adult patients, enteral and parenteral nutrition methods, requirements, products in adult patients, different approaches and methods in the field of enteral and parenteral nutrition therapy, enteral and parenteral nutrition practices in adult patients.

NUT314 - Nutrition in Endocrine System Disorders (2 + 0) 4

Hormone action, endocrine dysfunction, development of metabolic abnormalities, the clinical picture of metabolic abnormalities, nutritional therapy practices in patients with various abnormalities of metabolic syndrome, the effects of food and food compounds in metabolic syndrome development and treatment, the usage of medical nutritional product in patients.

NUT310 - Developing Standard Recipes (2 + 0) 4

Standard recipes and their importance, standard recipes developing stages, standard grammage, sensory evaluation.

NUT312 - Turkish Cuisine Culture (2 + 0) 4

Historical and cultural development of national and regional/local Turkish cuisine, foods and beverages, food processing, preparation, cooking and storage methods, cuisine operations on specific days and events.

NUT405 - Nutrition in Workers (2 + 0) 4

Occupational health and safety, energy and nutrient needs in accordance with occupation groups, application of nutrition principles at work and out of work, principles of menu preparation in accordance with occupation.

NUT407 - Cancer and Nutrition (2 + 0) 4

Cancer, development of cancer, the clinical picture of cancer, nutritional therapy practices in cancer patients, the effects of food and food compounds in cancer development and treatment, the usage of medical nutritional product in cancer patients, food carsinogens.

NUT409 - General Nutrition Knowledge (2 + 0) 4

The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive intakes and toxicity of macro and micro nutrients; nutrition in special conditions and introduction of foods in specific food groups.

NUT406 - Nutrition in Geriatrics (2 + 0) 4

Factors which affect food intake in elderly, importance of healthy nutrition in elderly, nutritional needs and dietary concerns of the elderly, nutritional assessments of elderly, nutritional deficiency disorders in elderly and nutritional recommendations in elderly for health protection, improvement, development.

NUT408 - Quality Systems in Food Service (2 + 0) 4

Definitions and importance of quality, food safety, quality systems and consumer expectation, ISO 9000:2000 quality management system, definition, importance and history of HACCP system, operational prerequisite programs, principles of HACCP, TS EN ISO 22000 and FSSC 22000 food safety management systems, new approaches in food safety.

CEAC417 - Pharmacology and Toxicology (3 + 0) 5

The history of toxicology and pharmacology, basics of toxicology, dose response relationship, dose and route of intake of toxic materials, factors that affect toxic response: tendency, metabolism, metabolism for toxic response, biological and chemical factors that affect structure, determination of the examples of toxic effects caused by certain ch

MAN315 - Personality and Organizational Psychology (3 + 0) 5

Concepts of personality and organizational psychology; personality related issues such as attitude, motivation, perception; individuals within the work environment.

ISL449 - Consumer Behaviour (3 + 0) 5

Consumer actions, experiences, feelings, and judgement processes; consumer buying behavior and the theories concerning the factors affecting the consumer behavior process such as perception, motivation, demographics, culture, etc.

ISL409 - Entrepreneurship (4 + 0) 5

The nature, importance and history of entrepreneurship, the entrepreneurial mind, creativity, innovation and the business idea, marketing and financial planning, franchising, entrepreneurial strategy and strategic management in operations, entrepreneurship background of Turkey, changes in Turkish entrepreneurial features and activities, characteris

ART235 - Polyphonic Chorus (3 + 0) 4

In this course, correct breathing, voice production and dissemination are intended to gain the right skills.It aims to gain the habit of synchronized voice and choral works.

TOUR312 - Menu Planning and Presentation (3 + 0) 5

Specialities of food, balanced and enough food, menu plan, menu preparing, standard recipe making.

TOUR323 - Nutrition Science (3 + 0) 5

Details about food contaminants and food safety, and the healthy nutrition system.

TOUR424 - Catering and Banquet Management (3 + 0) 8

The management systems of hotels?banquet and conference centers; different marketing systems, the coordination between these departments and other departments of the hotel; different designs of saloons and different sitting plans.

ISL101 - Introduction to Behavioral Science (3 + 0) 6

Thinking critically with behavioral science, exploring the biology of mind, discription of human diversity, sensation and perception, learning process and conditioning, the phenomenon of memory and memory construction, thinking and language, motivation and work, emotions, personality.

ART262 - Traditional Tile Decoration and Modern Interpretations (3 + 0) 4

Tile technique, traditional and modern motifs or figures, application of motifs on biscuit material.

ART264 - Interior Design of Sculpture (3 + 0) 4

Shape elements, point-line-surface relation, drawing techniques, form-shape, measure-ratio, light-dark, shadow-light, volume information, texture types and touch.

ART284 - Stage Management of Theater and Movie Review (3 + 0) 4

Analysing theater plays that dominated the history of theater in philosophical theme; finding the substances and determine in search of theatric space at the world theater journey, discussion of the predeterminated movies that made the breakthrough in world history within the context of Sartre/Existentialist philosophy and Spinoza/Ethica.

MED184 - Pathology (2 + 0) 4

Definition of pathology, methods and techniques used in pathology, cellular adaptation mechanisms, stem cell, cellular damage mechanisms, necrosis, apoptosis, inflammation and wound healing, immunopathology, infectious diseases, epidemiology, genetic diseases, hemodynamic disorders, neoplasia.

ART287 - Couple Dances (3 + 0) 4

Education of basic music and rhythm, body awareness, movement, coordination, gesture, expression and tendency for couple harmony.

NURS410 - Occupational Health and Safety (3 + 0) 4

Definition of occupational health and safety, work and health relationship,occupational health and safety and the historical development of workplace nursing,evaluation of employee health, evaluation of workplace environment and risk analysis,occupational diseases, widespread occupational health problems and occupational accidents, health education / counseling at workplace, legislation and ethical issues,case management in occupational health nursing.

TOUR406 - Trends of Food and Beverage and Gastronomy Tourism (3 + 0) 5

The concept of gastronomy, trends of agriculture and new methods of agriculture and new gastronomy, nutrition and restaurant trends

MAN313 - Managerial Skills for the 21 st Century (3 + 0) 5

Self- Management, Personal Financial Management, Time and Stress Management and Organization Skills, Workplace Etiquette/Dress, Ethics, Politics and Diversity, Accountability and Workplace Relationships, Communication and Electronic Communication, Motivation, Leadership and Teams, Conflict and Negotiation, Networking, Job Search Skills, Resume Preparation, Interview Techniques, Career Management

MAN374 - Digital Age and Industry 4.0. (3 + 0) 5

Industry 4.0 components: big data, internet of things, augmented reality, robotic technologies, artificial intelligent, integrated systems, 3D Printer, cloud computing systems.

ART260 - Short Film (3 + 0) 4

Information about writing script for a short film, shooting plan, budget, scenery, costumes, and directing.

HUM108 - The History of Early Modern Mediterranean (1450-1789) (3 + 0) 4

The description of the early modern Mediterranean in general terms from the geographical discoveries to the French Revolution; political, social, historical and economic developments and transformations in the early modern Mediterranean; wars and trade in the axis of Ottoman-Spanish hegemony struggle in the Mediterranean basin.

HUM202 - Scientific Toy Design (3 + 0) 4

Developing students' using tools and skills in workshops; visiting science museums and science centers, observing large-scale scientific toys, and displaying all designed and produced scientific toys.

ART227 - Opera History (3 + 0) 5

The major operas with similar and different features in the music writing language of their composers; the messages of the operas in the context of geographical, cultural, religious, social, economic and political factors.

MAN408 - Introduction to Sustainability (3 + 0) 5

What is sustainability; sustainability and related polices; climate and global change; environmental and resource economics; sustainable business practices; sustainability: ethics, culture, and history; sustainable development; sustainability indicators.

HUM204 - Volunteering Studies (1 + 0) 4

Participating voluntarily in the work of aid organizations established within public institutions, local governments and non-governmental organizations in order to support those who face difficulties, especially children, the elderly, the disabled and disadvantaged groups, and sharing what they acquired through the university education.

HUM322 - Introduction to Ethics (3 + 0) 4

Analysing and discussing the central topics of ethics, such as egoism, eudaimonism, utilitarianism, the moral law and the ethics of self-determinism; also, examining the ethical thinking of Plato, Aristotle, Hume, Kant, Mill, Bentham and Sartre.

HUM323 - Introduction to Critical Thinking (3 + 0) 4

Examining and discussing the themes of critical thinking, such as writing and thinking clearly, learning and analysing the types of reasonings and arguments, making rational decisions, learning the types of fallacies; also, exercises to make these topics more understandable.

HUM412 - Work Accidents and Occupational Diseases (3 + 0) 4

Basic concepts of work accidents and occupational diseases, legal consequences and methods of protection from work accidents and occupational diseases.

HUM105 - Security, Espionage and Intelligence History (3 + 0) 4

The historical development of the concept of security, security problems and threats that differ according to periods, according to a new (critical) understanding; the restructuring of the transformation of espionage and intelligence activities in the history of the world and especially Turkey with globalization.

ART228 - Music in Business Life (3 + 0) 5

Making business life skills more effective through music

PR419 - Media Literacy (3 + 0) 4

This course covers the basic concepts and approaches related to sociology. In this sense, starting from the concept of media literacy, important theoretical approaches are examined. Then, violence, gender, representation of minorities are analyzed through different media materials.

GER201 - German I (3 + 0) 4

Giving and asking personal information, ordering food and drink, telling the time, talking about habits, talking about familiy, talking about clothes, etc.

RUS201 - Russian I (3 + 0) 4

Cyrillic alphabet; giving and asking personal information, ordering food and drink, telling the time, talking about habits, talking about familiy, talking about clothes, etc.

SPAN201 - Spanish I (3 + 0) 4

The alphabet; giving and asking personal information, ordering food and drink, telling the time, talking about habits, talking about familiy, talking about clothes, etc.

FRE201 - French I (3 + 0) 4

Giving and asking personal information, ordering food and drink, telling the time, talking about habits, talking about familiy, talking about clothes, etc.

JAP201 - Japanese I (3 + 0) 4

Kanji alphabet; giving and asking personal information, ordering food and drink, telling the time, talking about habits, talking about familiy, talking about clothes, etc.

GER202 - German II (3 + 0) 4

Talking about travel and holidays, giving opinions, talking about past activities, making requests, talking about shopping, discussing plans and goals.

RUS202 - Russian II (3 + 0) 4

Talking about travel and holidays, giving opinions, talking about past activities, making requests, talking about shopping, discussing plans and goals using Cyrillic alphabet.

SPAN202 - Spanish II (3 + 0) 4

Talking about travel and holidays, giving opinions, talking about past activities, making requests, talking about shopping, discussing plans and goals.

FRE202 - French II (3 + 0) 4

Talking about travel and holidays, giving opinions, talking about past activities, making requests, talking about shopping, discussing plans and goals.

JAP202 - Japanese II (3 + 0) 4

Talking about travel and holidays, giving opinions, talking about past activities, making requests, talking about shopping, discussing plans and goals in Kanji alphabet.

GER301 - German III (3 + 0) 4

Making requests, giving information on numbers, prices, talking about daily routines, making arrangements, talking about quantity of things, discussing about possibilities, talking about lifestyle, talking about past events.

RUS301 - Russian III (3 + 0) 4

SPAN301 - Spanish III (3 + 0) 4

FRE301 - French III (3 + 0) 4

JAP301 - Japanese III (3 + 0) 4

RUS302 - Russian IV (3 + 0) 4

Describing a town or city, giving directions, making recommendations, and suggestions, describing people`s appearance, making excuses, talking about types of transport, describing weather, making predictions, giving advice, offering help, talking about health and illness.

SPAN302 - Spanish IV (3 + 0) 4

FRE302 - French IV (3 + 0) 4

JAP302 - Japanese IV (3 + 0) 4

GER401 - German V (3 + 0) 4

Develop and practice more vocabulary, structure and communicative skills; reporting and passive structures; read newspapers, books, stories and talk about them.

FRE401 - French V (3 + 0) 4

Develop and practice more vocabulary, structure and communicative skills; reporting and passive structures; read newspapers, books, stories and talk about them.

GER402 - German VI (3 + 0) 4

Language components to express learners` own cultural elements and other cultures; celebrations, visits, post office, hospitals, museums, banks, hotels, libraries etc. shopping, giving directions.

FRE402 - French VI (3 + 0) 4

Language components to express learners` own cultural elements and other cultures; celebrations, visits, post office, hospitals, museums, banks, hotels, libraries etc. shopping, giving directions.

HUM211 - Gender Studies and Women Rights (3 + 0) 4

Introduction; gender perceptions; woman and health; woman and politics; woman and law; modernism, gender and women rights; types of violence against women and their prevention; woman and literature; woman labor in the global economy; worklife and woman; woman and entrepreneurship; woman and environment.

HUM201 - Social Responsibility Project (3 + 0) 4

Social and environmental problems; non-governmental organizations; cooperation with non-governmental organizations; team work.

ART201 - Introduction to Photography (3 + 0) 4

Definition of photography and the photographer, the uses of photography in life, camera and its parts (aperture, iso, shutter, lens), light and its use in photography, composition rules in photography, the works of photographers from the world and Turkey.

ART221 - Annotated History of Music (3 + 0) 4

The evolution of music in history of humanity; music in the process of becoming an art, the authencities of music; the historical analysis of music, information exchange as well as the main distinctions between art and other cultural domains.

ART222 - History of Jazz (3 + 0) 4

The history of music before 1900`s; Blues and Ragtime music genres; the impacts of musical, social and cultural structures of jazz music in New Orleans before its emergence in the region; main jazz movements starting from the very first Dixieland music to Fusion jazz movement today.

ART223 - Performing Jazz (3 + 0) 4

Human voice in terms of its anatomy, physiology and its techniques.

ART251 - Watercolour Painting (3 + 0) 4

Basic knowledge of watercolour painting art and its history; watercolour techniques, tools and materials; demonstration of some real watercolour painting samples; basic principles and practice of painting techniques.

ART224 - History of Argentine Tango (3 + 0) 4

Where does the tango come from; tango-culture relationship; the origin and the evolution of Argentine tango; spreading of the dance to Europe and the world; the effects of tango on economic crisis and political changes in the world.

ART252 - Free Ceramic Forming (3 + 0) 4

The ceramic clay; using clay for freehand forming; creating unique ceramic forms without restricting the individual creativity; creating two- or three-dimensional free-form designs using the ceramic clay.

ART292 - Sign Language (3 + 0) 4

Developing the ability to communicate daily with hearing disabilities.

ART271 - Creative Drama (2 + 0) 4

Games and exercises designed by Viola Spolin to stimulate action, relation, spontaneity and creativity of individuals in a group setting; techniques such as warming up games, improvisations, roleplay, writing, story telling etc.

ART225 - Introduction to Classical Guitar (0 + 0) 4

Fundamentals of music; notes, rhythm and fundamental music vocabulary; notes on the guitar, diagrams.

CHIN201 - Chinese I (3 + 0) 4

Vocabulary, structure and communicative skills at beginners level; various topics such as countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines

CHIN202 - Chinese II (3 + 0) 4

Vocabulary, structure and communicative skills at beginners level; various themes such as transport, travel, dates, holidays, money, and shopping.

CHIN301 - Chinese III (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as occupations, hobbies, countries, and functions such as asking for and giving information, offering and responding.

GER302 - German IV (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as travel, places, appearance, plans, health, weather, phone conversations, and cultural elements.

ART202 - Cartoon (3 + 0) 4

Basic information on cartoon; drawing techniques using simple rules; humor; career-oriented cartoon work.

ART294 - Stage Makeup (3 + 0) 4

Plastic makeup; form working on model; coloration of silicon mold and placing on human face.

ART293 - Architectural Photography (3 + 0) 4

Architectural dynamics in art of photography; photography techniques that are compatible with structures; equipment knowledge and usage techniques.

CHIN302 - Chinese IV (3 + 0) 4

More vocabulary, structure and communicative skills at elementary level; various themes such as travel, places, appearance, plans, health, weather, phone conversations, and cultural elements.

ART261 - Screenplay (3 + 0) 4

Basic information about movie script and its theories; creating a synopsis treatman and a scenario based on original or adopted stories.

ART266 - Jewelry Design (3 + 0) 4

Shape elements, point-line-surface relation, drawing techniques, form-shape, measure-ratio, light-dark, shadow-light, volume information, texture types and touch; hand tools; production using simple modeling techniques; cutting and leveling techniques, assembly and skidding procedures; design preparation, metal and different material shaping and

ART285 - Innovative Visual Narrative (3 + 0) 4

Investigation of the visual narration processes through selected examples;preperation of a research report in line with the selected type of visual narration; information about the effectiveness of the visual material or visual narrative on thinking,decision making and personal communication;evaluation;effects of innovative approaches on visual

NURS203 - Communication in Health (2 + 0) 4

Definition and basic concepts of communication, behavior types, listening, perceiving and interpreting,empathy, communication of the health personnel with the patient, communication barriers, successful communication techniques, communication in special cases,communication within the team, communication conflicts,coping with stress,problem solving.

NURS310 - Patient and Employee Safety (3 + 0) 4

Coverage of patient safety and basic concepts, correct identification of patients, improvement of effective communication, drug safety, surgical safety, prevention of health care-related infections, transfusion safety, falls, coverage of employee safety and basic concepts, risks and measures threatening employee safety, accidents at work, event notification process.

NURS312 - Sexual Health (3 + 0) 4

The concept of sexuality and sexual health, sexual rights and legal dimension, psychosocial dimension of sexuality, sexual development according to life stages, female and male sexual structure and functions, physiology of sexual action, sexual function disorders, sexually transmitted infections and protection routes, pregnancy prevention methods, common sexual health problems in youth, sexuality and other unusual behaviors, sexually affecting factors.

NURS407 - Quality and Accreditation in Health (3 + 0) 4

Historical development of the quality and accreditation process and basic concepts, total quality management, quality management process, quality and accreditation standards, total quality management practices in the world and in Turkey, quality indicators, quality management in health and nursing services, patient safety.

MED281 - Pharmacology (2 + 0) 4

Introduction to pharmacology and toxicology, pharmacokinetics, pharmacodynamics, toxic effects of drugs, autonomic nervous system drugs, cardiovascular system drugs, central nervous system drugs, analgesics and anesthetics, drug abuse and dependence, respiratory system medications, gastrointestinal system drugs, endocrine system drugs and autacoids, antibiotic, antifungal, antiviral and antiparasitic drugs, chemotherapeutics.

ART286 - Simple Restoration Techniques in Artworks (3 + 0) 4

General principles and assumptions about artifact repair, simple repairs using different modern materials.

RUS401 - Russian V (3 + 0) 4

Vocabulary, structure and communicative skills at pre-intermediate level; up to date topics on newspapers, magazines, and books.

SPAN401 - Spanish V (3 + 0) 4

Vocabulary, structure and communicative skills at pre-intermediate level; up to date topics on newspapers, magazines, and books.

RUS402 - Russian VI (3 + 0) 4

Vocabulary, structure and communicative skills at pre-intermediate level; up to date topics on newspapers, magazines, and books.

SPAN402 - Spanish VI (3 + 0) 4

Vocabulary, structure and communicative skills at pre-intermediate level; up to date topics on newspapers, magazines, and books.

NURS311 - Reproductive Health and Rights (3 + 0) 4

Sexual health, reproductive health and reproductive rights, reproductive health services, anatomy of male and female reproductive organs, pregnancy process, sexual health in adolescents, safe motherhood, family planning, infertility and nursing in infertile couples, safe sex, sexual problems, sexually transmitted diseases, protection of sexual health, culture effect on reproductive health, premarital counseling.

KOR201 - Korean I (3 + 0) 4

Vocabulary, structure and communicative skills at A1 level; countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines.

KOR202 - Korean II (3 + 0) 4

Vocabulary, structure and communicative skills at A1 level; countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines.

ART295 - Classical Turkish Music (3 + 0) 4

Classical Turkish Music; theory and application techniques in traditional, classical and modern periods.

HUM291 - Body Language and Communication Methods (3 + 0) 4

Posture, mimic, gesture, a correct and accurate way of using the intonation of speech; leadership skills and abilities to convince or persuade someone to accept a desired way of thinking in the business and social environment; convincing others to adopt new ideas using body language.

ART289 - Art of Mosaic (3 + 0) 4

Information about mosaic art and mosaic construction techniques used as an ornamentation element for centuries.

ART297 - Creative Presentation in Digital Arts (3 + 0) 4

3D modeling techniques suitable for 3D product presentation, workflows of multiple software design, scene lighting render and animation settings, editing presentation animation, using render passes layers in compositing and color correction process.

ART298 - Stage Makeup (3 + 0) 4

In line with the course objective and expected learning outcomes, the course will expose students to various aspects of theatrical makeup application for stage, such as historical context, products, tools and techniques.

PSY103 - General Psychology (3 + 0) 4

The science of psychology, developmental psychology, social psychology, experimental and cognitive psychology, personality, health psychology and clinical psychology.

KOR301 - Korean III (3 + 0) 4

This course includes more vocabulary, structure and communicative skills at elementary level. The class activities are grouped around various themes such as occupations, hobbies, countries, and functions such as asking for and giving information, offering and responding.

HUM310 - Introduction to Sociolinguistics (3 + 0) 4

Factors contributing to the emergence of social approach to language; language variation and the factors that are responsible for the formation of regional and social variation of languages; various patterns of societal multilingualism and power relationships between/among languages; global trends affecting multilingualism; various political and socio-cultural factors that contribute to language maintenance; various methods used in linguistics research; a fieldwork using research methods.

ART226 - World Music Cultures (3 + 0) 4

The characteristics of music in the major regions of the world and its handling in the context of geographical, cultural, religious, social, economic and political factors.

MAN328 - Financial Literacy and Legislation for Entrepreneurs (3 + 0) 5

Tax legislation, business law information and obligations related to legal legislation in start ups, different company and business types and selection principles, interpretation of financial statements (balance sheet, income statement, cash flow statement).

MAN414 - Entrepreneurship and Business Plan (3 + 0) 5

Fundamental concepts of entrepreneurship, personal characteristics of entrepreneurs, innovative thinking techniques and types, strategic management and planing, alternative ways of launching a business, business plan and fundamental elements of busines plan, techniques of preparing a business plan, from planning to practice, marketing, production

MAN412 - Product Development and Brand Management (3 + 0) 5

Concepts of product and brand, classification of products, product strategies, new product development, strategic brand management, brand equity, branding strategies.

MAN437 - Entrepreneurship and Innovation Seminars (3 + 0) 5

Fundamental concepts of entrepreneurship, personal characteristics of entrepreneurs, innovative thinking techniques, barriers of innovation, internal and external factors of entrepreneurship, intrapreneurship, strategic management and planing, alternative ways of launching a business, business plan and fundamental elements of busines plan

ART265 - Creativity in Business Life (3 + 0) 4

Methods of creativity; using creativity in business life; overview and critique of the sector; new approaches by means of art; innovation.

ART268 - Theatrical Entrepreneurial Skills (3 + 0) 4

Developing entrepreneurial skills through the art of theater.

ART269 - Entrepreneurial World of Contemporary Art (3 + 0) 4

The function and global organisation of contemporary art, which are considered as one of the most important investment tools in the world by international institutions, the socio-economic dimension of the events and the relationship between the world of art: collector, sponsor, and entrepreunership.

ART270 - Entrepreneurship Inspired by Nature: Interdisciplinary Approaches (3 + 0) 5

Biomicicry; the natural processes of sustaining life on earth and using it as a model for social and economic innovations; the integration among the components of ecosystems: living organisms; climate, and the chemical environment;opportunities for innovative entrepreneurship practices with interdisciplinary approaches; the 21st century skills and nature?s principles for innovative and creative entrepreneurship opportunities.