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
GEP1809	Strategic Roadmaps and Innovation	Fall Spring	3	0	3	4

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

Basic information

Language of instruction:	Turkish
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Assist. Prof. AHMET NACİ ÜNAL
Course Lecturer(s):	Assist. Prof. AHMET NACİ ÜNAL
Recommended Optional Program Components:	Yok
Course Objectives:	This course is an introduction of the concepts of strategy, strategic management, strategic roadmaps, innovation, technology management, technology foresight, and technology forecast. The definitions and the techniques of strategy, innovation, strategic management, strategic roadmaps, technology management, technology forecast, and technology foresight will be discussed with simple applications.

Learning Outcomes

The students who have succeeded in this course;
•Understanding the Concepts of Strategy, Innovation, Strategic Management and Strategic Roadmaps
•Learning the Steps of Strategic Management;
•Recognizing The Types of Strategic Thinking
•Preparing and Presenting Strategic Roadmaps
• Learning about the Technology management, technology forecast, and technology foresight.

Course Content

Strategy, Strategic Management, Innovation, Strategic Roadmaps, Technology Management, Technology Forecast, and Technology Foresight.
Teaching methods and techniques used in the course are: lecture, individual work, group work, case study, project preparation, practice and use of digital resources.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction	Course Syllabus
2)	Strategy, Strategic Management, Innovation and General Concepts	YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015.
3)	Strategic Management	T. Çiftçi, Stratejik Yönetim Cep Kitabı, İSO Yayınları, 2011.
4)	Intelligence Science and Strategy	YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015.
5)	Management and Management Functions	Lecturer Notes
6)	Decision Making and Decision Theory	YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015.
7)	Decision Making and Decision Theory Case Study	YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015.
8)	Midterm Week
9)	Decision Making and Decision Theory	YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015.
10)	Technology Management	Lecturer Notes
11)	Technology Forecast and Technology Foresight	Lecturer Notes
12)	Strategy Development Tools	Lecturer Notes
13)	Strategy Development Process	Lecturer Notes
14)	Cyberspace, Strategy and Innovation	ÜNAL A.N., “Siber Güvenlik ve Elektronik Bileşenleri”, Nobel Yayıncılık, 2015.

Sources

Course Notes / Textbooks:

YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015.
T. Çiftçi, Stratejik Yönetim Cep Kitabı, İSO Yayınları, 2011.
T. Çiftçi, Stratejik Yönetim Cep Kitabı, İSO Yayınları, 2011.
ÜNAL A.N., “Siber Güvenlik ve Elektronik Bileşenleri”, Nobel Yayıncılık, 2015.

References:

T. Çiftçi vd. Yeni İş Geliştirme, İSO Yayınları, 2004.

T. Çiftçi, Üç Adımda Stratejik Yönetim, İSO Yayınları, 2010.

A. Sungur vd. Sanayide Özdeğerlendirme, İSO Yayınları, 2011.

U. Tiryakioğlu vd. Yeni Ürün ve Tesis Yatırımlarında Fizibilite, İSO Yayınları, 2011.

M.Porter, Rekabet Stratejisi, Sistem Yayıncılık, 2000.

P.Schwarts, The Art of Long View, Doubleday Currency 1996.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 15
Homework Assignments	1	% 10
Midterms	1	% 15
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	2	26
Homework Assignments	1	20	20
Midterms	1	2	2
Final	1	2	2
Total Workload			89

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.	4
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	5
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4