NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
COP4312	IDA-KID Kurumsal İletişim Konuları	Spring	3	0	3	5

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

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi SELCAN YEŞİLYURT
Course Lecturer(s):	Dr. Öğr. Üyesi SELCAN YEŞİLYURT
Recommended Optional Program Components:	None
Course Objectives:	This course aims students to understand the corporate context as it affects the corresponding practice of public relations and the various roles of public relations in supporting the organizations, ranging from employee and investor relations to government, community and customer relations.

Learning Outcomes

The students who have succeeded in this course;
1) Students will be able to define the differences and similarities between public relations and corporate communication.
2) Students will be able to identify the meaning of reputation, corporate identity and corporate image.
3) Students will be able to examine the corporate social responsibility campaigns of multinational companies and to compare to the campaigns of Turkish companies.
4) Students will be able to recognize the news items which they read in economy section of newspapers whether a public relations news or just a regular news.
5) Students will have the knowledge about new media, social media and PR 2.0. They can comprehend the effects of new technologies on Public Relations.
6) Students will be able to comprehend the importance of media and media relations for corporation in terms of public relations practices.
7) Students will be able to associate the roles of corporate communication professionals in terms of employee relations and internal relations.
8) Students will be able to evaluate the best practices of corporate public relations.
9) Students can connect the relations between corporate public relations and corporate communication.

Course Content

This course examines the role of public relations within a corporation and its responsibilities in developing and maintaining external and internal relations. This course will consist of lectures, case analyses and discussion.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction
2)	Culture-Art Communication
3)	International Communication, Leader Communication
4)	Issue Management
5)	Media Relations
6)	Social Media
7)	Sports Communication
8)	Financial Communication
9)	Crisis Management
10)	Event Management
11)	Internal Communication
12)	Social Responsibility, assignment for the final project
13)	Research, Measurement
14)	Review of the semester

Sources

Course Notes / Textbooks:
References:	Paul Argenti (2008) Corporate Communication

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	10	% 10
Project	1	% 50
Midterms	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	15	41
Project	11	29
Final	1	4
Total Workload		116

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)	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.