Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
DEONTOLOGY BOARDS AND PROFESSIONAL WORKING TECHNIQUES ALVS102 2. Semester 0 + 0 0 4.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals In this course, it is aimed to gain competencies related to professional ethics.
Course Content Legislation, basic concepts and approaches, organization in Veterinary Services in Turkey, clinical veterinary services and auxiliary health personnel, animal breeding and auxiliary health personnel, public health, food safety and auxiliary health personnel, Veterinary Medicine and allied health personnel in the 2000s, Veterinary Medicine ethics, examples of ethical problems
Learning Outcomes 1) Learns the concepts of ethics and morality
2) Learns ethical systems
3) Learns the factors that play a role in the formation of morality
4) Learns professional ethics
5) Examine the concepts of social responsibility
6) Learns concepts such as law, regulation, instruction.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Legislation, Basic concepts and systems Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
2. Week Organization of Veterinary Medicine Services in Turkey Lecture

 Presentation (Including Preparation Time)
3. Week Clinical Veterinary Services and Assistant Health Personnel Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
4. Week Clinical Veterinary Services and Assistant Health Personnel Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
5. Week Animal breeding and Assistant Health Personnel Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
6. Week Animal breeding and Assistant Health Personnel Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
7. Week Public health, Food safety and Assistant Health Personnel Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
8. Week Midterm Exam Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
9. Week Veterinary Medicine and Assistant Health Personnel in 2000s Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
10. Week Veterinary Ethics Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
11. Week Veterinary Ethics Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
12. Week Veterinary Ethics Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
13. Week Examples of ethical issues Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)
14. Week Examples of ethical issues Lecture
Brainstorming
Storyline 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Ders Notları
T.C Resmi Gazete. Türk Veteriner Hekimleri Birliği Hizmetlerinin Yürütülmesine İlişkin Uygulama Yönetmeliği. 13.09.2006. Sayı: 26288, Başbakanlık Basımevi, Ankara
T.C Resmi Gazete. Veteriner Hizmetleri, Bitki Sağlığı, Gıda Ve Yem Kanunu. 13.09.2006. Sayı: 27610, Başbakanlık Basımevi, Ankara

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4DK5DK6
PY15000000
PY25000000
PY35000000
PY45000000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
. 14 4
Course Duration (Total weeks*Hours per week) 14 4
Midterm Exam 1 1
Time to prepare for Midterm Exam 2 1
Final Exam 1 1
Time to prepare for Final Exam 2 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload