NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
PIH5113 | Crisis Communication | Spring | 3 | 0 | 3 | 8 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. ÇİSİL SOHODOL |
Course Lecturer(s): |
Assoc. Prof. BURCU EKER AKGÖZ Prof. Dr. ÇİSİL SOHODOL |
Recommended Optional Program Components: | None |
Course Objectives: | This course will give the information about the nature and characteristic of negotiation and crises from the level of individual decision-making, the corporation, and the government. Also an introduction to the theoretical and practical literature on crises, their management and prevention methodologies with an emphasis on negotiation strategies will be given. A review of key case studies of crisis management will also be done. |
The students who have succeeded in this course; I. define basic terms of crisis communication II. identify the dimensions of crisis communication III. explain terms of crises IV. define types of crisis V. identify organizational change, total quality management, strategic planning and management VI. analyze the development of crisis communication VII. develop pre-crisis strategies and tactics VIII. develop strategies and tactics for period of crisis and post crisis IX. define the role of pr in crisis communication X. explain the process of crisis communication |
This course will cover the definitions of crisis, the dimensions, types and terminologies will also be covered. Important steps in crisis management will be examined and analyzed. |
Week | Subject | Related Preparation |
1) | What is a Crisis? | |
2) | Conceptual Dimensions of Crises | |
3) | Terms of Crisis | |
4) | Types of Crisis | |
5) | Related Field with Crisis Management | |
6) | Crisis Management Strategy and Models | |
7) | Pre-Crisis Management | |
8) | Period of Crisis and Post-Crisis | |
9) | Crisis and Media | |
10) | Crisis Communication and Public Relations | |
11) | Digital crises | |
12) | Case Studies | |
13) | Case Studies | |
14) | Wrap-up and Disccusion |
Course Notes / Textbooks: | Kaynaklar dönem başlangıcında öğrencilere sağlanacaktır. Course materials will be provided in the beginning of semester. |
References: | Crisis Communication Plan Components and Model: Crisis Communication Management Readliness |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 3 | % 30 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Homework Assignments | 9 | 45 |
Midterms | 7 | 32 |
Final | 7 | 35 |
Total Workload | 154 |
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. |