BUSINESS ADMINISTRATION (TURKISH)
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
ANZ2009	Toxicology	Spring Fall	2	0	2	3

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Non-Departmental Elective
Course Level:	Associate (Short Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Neslihan Bektaş
Course Lecturer(s):	Instructor FIRAT KARA
Recommended Optional Program Components:	Anestesia Center
Course Objectives:	Live as a result of the continuous development of science and technology communities to the risk of toxic substances, poisoning and related illnesses to provide information about the formation.

Learning Outcomes

The students who have succeeded in this course;
The students who successfully complete this course;

1 Toxicology history, development, principles will have detailed information about,
2 types of intoxication, will have detailed information about the effects of poisoning,
3 of poisoning and toxicity assays will have detailed information about,
4 will have detailed information on the toxicokinetics of poisons,
5 Bacterial toxins, animal toxins, mycotoxins and pesticides have knowledge about.

Course Content

Toxicology definition and importance, poison and poisoning concept, the poison of the access roads, mechanism of action, Pesticides, toxic gases and vapors, organic solvents, metallic poisons, radiation and radioisotopes, mycotoxins, food poisoning, bacterial toxins, plant toxins and animal poisons that course content constitute.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to Toxicology, Toxicology Information About	None
2)	Definition and Classification of Toxicology	None
3)	toxication	None
4)	Mechanism of action of toxins I	None
5)	Mechanism of action of toxins II	None
6)	Toxicity Tests	None
7)	Food Sources of Toxic Substances I	None
8)	Food Sources of Toxic Substances II	None
9)	Contaminants I	None
10)	Contaminants II	None
11)	Food Additives I	None
12)	Food Additives II	None
13)	Chemical Preservatives in Food I	None
14)	Chemical Preservatives in Food II	None

Sources

Course Notes / Textbooks:	Altuğ, Tomris, 2003. Introduction to Toxicology and Food, CRC Press, New York, USA.
References:	Vural N, Toksikoloji, Ankara Ü. Eczacılık Fak. Yay. No: 73, Ankara, 2005, 659 s. Şanlı Y, Veteriner Klinik Toksikoloji, Medipres, Ankara, 2002, 808 s

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	3	42
Quizzes	1	2	2
Midterms	1	1	1
Final	1	2	2
Total Workload			75

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	He/she applies theoretical business management knowledge on business life.
2)	He/she uses business management function and applies and follows new management technics.
3)	He/she performs legal responsibilities of business, follows and applies legislation.
4)	He/she can use information and communication tecnologies that necessary for their area, follows technological change and applies new technologies to business system.
5)	He/she determines, analyses and solves problems that appear in vocational applications.
6)	He/she manages business finance, analyses business financial situation, and solves financial problems.
7)	He/she gains management skill by managing and enhanging human resource effectively in accordance with business aims.
8)	He/she can understand production and marketing functions as a whole, applies new production and marketing techniques.
9)	He/she calculates cost, makes entry, prepares and interprets financial statements.
10)	He/she has vocational ethical value that market needs in qualified staff, can use Turkish effectively in writing and speaking communication; have proficiency in foreign language knowledge to making international correspond.
11)	He/she follows and applies vocational current and economic developments in national and international area.	2