NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0301 | ||||||||
Ders İsmi: | Innovative Career Development | ||||||||
Ders Yarıyılı: |
Fall Spring |
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Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | GE-Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Assoc. Prof. HATİCE NECLA KELEŞ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | To support students to look at theirselves deeply before their graduation, examine the concept of entrepreneurship and e-entrepreneurship, determine students’ enterpreneurship tendencies and designate SMART goals. Examine the effects of digital transformation and Industry 4.0 on human resource practices, examine automated jobs and professions. Inform students about “VisualCV” and “videorecruit” which are the favorite tools of digital human resources management. Bring close together the students with both different sector employees and successful entrepreneurs to listen their experiencing about business life. |
Course Content: | With the effect of digital transformation and Industry 4.0 to human resource practices, career-oriented personal development and communication methods are taught by examine the automated jobs and professions. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | From back to future examine the concepts career, job and profession. | Course notes |
2) | Personal career planning process | Course notes |
3) | Definition SMART Goal | Course notes |
4) | Personal SWOT Analysis | Course notes |
5) | Effects of digital transformation and Industry 4.0 to human resource practices | Course notes |
6) | Business life in the future; automated jobs and professions | |
7) | Writing CV and/or VisualCV, examine samples from diferent professions | Course notes |
8) | Videorecruit and practice | Course notes |
9) | Online recruitment, national and global samples | Course notes |
11) | Entrepreneurship and E-Entrepreneurship, national and global samples. | Course notes |
12) | Entrepreneurship tendency and vocational typologies. | Course notes |
13) | Managers views about digital transformation and Industry 4.0 effects on career management and presentations | Course notes |
14) | Managers views about digital transformation and Industry 4.0 effects on career management and presentations | Course notes |
Course Notes / Textbooks: | Richard Bolles, What Color is Your Parachute? 2017: A Practical Manual for Job-Hunters and Career-Changers. Emily Anderson, Job Hunting: The Insider's Guide to Job Hunting and Career Change: Learn How to Beat the Job Market, Write the Perfect Resume and Smash it at Interviews, 2017, |
References: | MÜSİAD (2010). Girişimcinin Yol Haritası, İstanbul: MÜSİAD Yayını. Drucker, Peter F. (2002). The Discipline of Innovation, Harvard Business Review. |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Presentations / Seminar | 1 | 15 | 15 |
Midterms | 1 | 15 | 15 |
Final | 1 | 20 | 20 |
Total Workload | 92 |