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Course Code: 
FHS 212
Course Period: 
Autumn
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
This course will provide a general overview of the concept of critical thinking, and will assist the learner in developing these skills for use in the workplace.
Course Content: 

Focus is given to developing caring attitudes of nursing students applying critical thinking strategies specific to problem solving related to human response patterns.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes Program Learning Outcomes Teaching

Methods

Assessment Methods
Define the concept of critical thinking 2,3,5,6,7 1,3,4,6 1,2,4,6
Identify the common characteristics of a critical thinker 2,3,5,6,7 1,3,4,6 1,2,4,6
Describe factors that can positively and negatively impact critical thinking ability 2,3,5,6,7 1,3,4,6 1,2,4,6
Explain how to use the critical thinking skills in daily and work life 2,3,5,6,7 1,3,4,6 1,2,4,6

 

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 Course introduction / What is thinking and critical thinking? Related Literature
2 Beginning to Think Critically Related Literature
3 Thinking in New Boxes Related Literature
4 Mind Map Related Literature
5 Six Hat Thinking Model Related Literature
6 Six Hat Thinking Model Related Literature
7 Discussion and exercise Related Literature
8 Midterm Overview Related Literature
9 Deductive Validity And Inductive Force Related Literature
10 History And Philosophy (Theories) Of  Thinking Related Literature
11 History And Philosophy (Theories) Of  Thinking Related Literature
12 History And Philosophy (Theories) Of  Thinking Related Literature
13 Critical Thinking Exercises- The Dilemma Of Theory And Practice Related Literature
14 Truth, Knowledge And Belief Related Literature
15 General Overview Related Literature

 

Recommended Sources

RECOMMENDED SOURCES
Textbook  
Additional Resources 1. Tracy Bowell and Gary Kemp, 2010, Critical Thinking. 3rd Edition, A Concise Guide.

2. Epstein, R.(2006) Critical thinking.  3rd ed. Belmont, CA : Thomson Wadsworth, Australia.

3. Flood RL., Romm NRA. (Eds)(1996) Critical systems thinking : current research and practice. Plenum New York : Plenum Press. USA.

4. Gambrill E. (2005) Critical Thinking in Clinical Practice.2nd Ed. John Wiley and Sons, Inc., New Jersey, USA.

5. Ruggiero, VR. (2008) Beyond feelings : a guide to critical thinking.  8th ed. McGraw-Hill Higher Education. Boston, USA.

6. Wilkinson JM. (2012) Nursing Process and Critical Thinking. 5th Ed., Pearson Education Inc., New Jersey, USA.

7. Brink-Budgen, RVD. Critical Thinking for Students. 4th Ed., Spring Hill House,Oxford,UK.

8. Mason, M. Critical Thinking and Learning, Blackwell publishing, Malden, USA.

9. Paul, R., Elder,L. (2006) Critical Thinking-Learn the Tools the Best Thinkers Use. Concise Ed., Pearson-Prentice Hall., New Jersey, Columbus, Ohio, USA.5. ANGELI C, VALANIDES N. Instructional effects on critical thinking: Performance on ill-defined issues. Learning and Instruction 19 (2009) 322-334.

 

Material Sharing

MATERIAL SHARING
Documents Related Literature, Data bases
Assignments Reports, presentation
Exams Final, Assignment evaluation

 

Assessment

ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Assignments / Quizzes / Classroom activities 1 60
Final Exam 1 40
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100

 

Course’s Contribution to Program

 

COURSE'S CONTRIBUTION TO PROGRAM

 
 

 

No

 

 

Program Learning Outcomes

 

Contribution

 
1 2 3 4 5  
 
1 Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation.             
2 Gains expertise in the scientific researh methods.       X    
3 Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.       X    
4 Applies professional ethics and legal regulations within the framework of nutrition and diet counseling. X          
5 Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.       X    
6 Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.       X  
7 Develops solutions for social nutrition problems and contributes to the development of plans and policies.     X      
8 Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.            
9 Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.            
10 Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.   X        
11 Knows the importance of food service systems institutions on human health and applies total quality management in production processes.            

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities  

Quantity

 

Duration

(Hour)

Total Workload (Hour)
Course Duration (Including the exam week: 15x Total course hours) 15 3 45
Hours for off-the-classroom study (Pre-study, practice) 15 3 45
Presentation 1 15 15
Final examination 4 2 8
Total Work Load 1 2 2
Total Work Load / 25 (h)     115
ECTS Credit of the Course     4.6