TÜRKÇE
ENGLISH
Information
| Unit | ABDİ SÜTCÜ HEALTH SERVICES VOCATIONAL SCHOOL |
| Code | SHS147 |
| Name | Microbiology |
| Term | 2017-2018 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 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 | Doç. Dr. MERAL MİRALOĞLU |
| Course Instructor |
Doç. Dr. MERAL MİRALOĞLU
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It is aimed to introduce the tools and equipments used in the microbiology laboratory to the members who will work in the health field, to learn the properties of microorganisms, to control the microbial growth conditions and to inform them about the harmful and beneficial effects of microorganisms, to learn the antimicrobials, effect and resistance mechanisms.
Course Content
History of microbiology, development and basic concepts, working rules to be applied in laboratories, general tools used in microbiology and devices and microscopes, classification and general properties of microorganisms, structure of bacteria, reproductive properties, metabolism, bacterial genetics and antimicrobials, infection and transmission routes, Microbiological diagnosis methods, host-microorganism associations, normal flora, microbiological sample taking and transport, antimicrobials, effect and resistance mechanisms, antibiotics, antibiotics, antibiotics Sensitivity tests.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | It has competence about the general properties of microorganisms. |
| LO02 | Can name and classify microorganisms. |
| LO03 | They can relate to microorganisms and their diseases. |
| LO04 | They can establish a relationship between microorganisms and the environment live in. |
| LO05 | They can relate to how and why microorganisms are produced. |
| LO06 | Describe how infectious diseases are diagnosed. |
| LO07 | Describes the importance of resistance to developing antibiotics and knows the methods of resistance development. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of microbiology, development and basic concepts | Resources and power presentations | |
| 2 | Application areas of microbiology | Resources and power presentations | |
| 3 | General Tools-Devices and Microscopes used in Microbiology | Resources and power presentations | |
| 4 | Application areas of microbiology | Resources and power presentations | |
| 5 | Bacterial structure, reproduction characteristics, metabolism | Resources and power presentations | |
| 6 | Bacterial genetics and Antimicrobials | Resources and power presentations | |
| 7 | The environment where microorganisms are produced, paints and painting methods | Resources and power presentations | |
| 8 | Midterm exam | ||
| 9 | Infection and transmission routes | Resources and power presentations | |
| 10 | General information about staphylococci, streptococci, pneumococci and bacilli, fungi | Resources and power presentations | |
| 11 | General information about staphylococci, streptococci, pneumococci and bacilli, fungi | Resources and power presentations | |
| 12 | General information about virüses | Resources and power presentations | |
| 13 | Normal florals and sampling techniques | Resources and power presentations | |
| 14 | Sample acceptance-rejection and transfer conditions | Resources and power presentations | |
| 15 | Classification of resistance mechanisms against antimicrobials in bacteria | Resources and power presentations | |
| 16 | Final exam | ||
| 17 | Final exam |
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 |