COP4314 Grandcarre Organizational Communication and ActivationBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
COP4314 Grandcarre Organizational Communication and Activation 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 : Assoc. Prof. BURCU EKER AKGÖZ
Course Lecturer(s): Assoc. Prof. BURCU EKER AKGÖZ
Dr. Öğr. Üyesi SELCAN YEŞİLYURT
Recommended Optional Program Components: None
Course Objectives: This course provides students with hands-on experience in the operation, coordination, and management of special events. Students will develop management skills and experience in planning and execution of a world class event

Learning Outcomes

The students who have succeeded in this course;
1) The student will learn how to formulate event strategies.
2) The student will learn how to handle small or large events.
3) The student will learn how to handle emergency situations and their solutions.
4) Student will know how to budgeting in organizing event and know the sources of funds.
5) Student will know how to work on a team for productivity. (different types of events)
6) Students will be able to analyze and manage the risks of an event

Course Content

By explaining the preparation of events through sector examples, it will be ensured that each student prepares an activity for the expectations and needs of the business world.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to event management and activation
2) Event planning, team management, team leader / Examples
3) the importance of cultural differences on event management / Cases
4) safety and security on event management / Cases
5) Strategic event managament / Sectoral cases
6) Special events, research & planning types and category, (sports, conferences etc.)/Sectoral cases
7) Event laws, licenses, ethical dimension, contracts / Cases
8) Using technology in event management / Cases
9) Sponsorship Management & Revenue generation / Sectoral Cases
10) Budgeting for an event / Cases
11) presentation of successful cases on event management / Sectoral Cases
12) Field trip to Grandcarre Communication Agency
13) Risk management/ Sectoral Cases
14) Presentation of successful cases on event management / Sectoral Cases

Sources

Course Notes / Textbooks:
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Project 1 % 50
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Workload
Course Hours 14 42
Study Hours Out of Class 14 69
Project 1 10
Final 1 4
Total Workload 125

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.