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
GEP0610	Innovative Leadership	Fall 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:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Assist. Prof. BURCU ALARSLAN ULUDAŞ
Course Objectives:	The aim of this course is to explain and teach students the basics of innovative leadership. The process, starting from the tendering stage and continuing to provisional and final acceptance, will be examined in detail. Throughout the process, the points to be considered, especially in the design, construction, delivery, and testing phases, will be discussed with examples. The importance of regulations and standards in effective project management will also be addressed.

Learning Outcomes

The students who have succeeded in this course;
1. The Future of Artificial Intelligence
2. Open and Closed Innovations
3. Blue and Red Ocean Strategies
4. Creative Thinking Techniques
5. Risk Management
6. Proposal and Purchase Management
7. Contract, Scope and Change Management
8. Planning and Cost Management
9. Resource Management and Quality Control
10. Communication and Agreement Methods
11. Ethics and Leadership

Course Content

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to GEP0610 Course and the Future of Artificial Intelligence	Lesson explanation Written assignment number 1 Submission: by the next lesson
2)	Open and Closed Innovations	Student presentations / Lesson explanation Written assignment number 2 Submission: by the next lesson
3)	Blue and Red Ocean Strategies	Student presentations / Lesson explanation Written assignment number 3 Submission: by the next lesson
4)	Creative Thinking Techniques	Student presentations / Lesson explanation Written assignment number 4 Submission: by the next lesson
5)	Risk Management	Student presentations / Lesson explanation Written assignment number 5 Submission: by the next lesson
6)	Student presentations / Lesson explanation	Student presentations / Lesson explanation
7)	1st Midterm Exam	Student presentations / Lesson explanation Written assignment number 6 Submission: by the next lesson
8)	Contract Management	Student presentations / Lesson explanation Written assignment number 7 Submission: by the next lesson
9)	Scope and Changes Management	Student presentations / Lesson explanation Written assignment number 8 Submission: by the next lesson
10)	Planning and Cost Management	Student presentations / Lesson explanation Written assignment number 9 Submission: by the next lesson
11)	Resource Management (Human, Subcontractor, Materials, Equipment, etc.)	Student presentations / Lesson explanation Written assignment number 10 Submission: by the next lesson
12)	Quality Control	Student presentations / Lesson explanation
13)	Communication and Agreement Methods	Student presentations / Lesson explanation
14)	Ethics and Leadership	Student presentations / Lesson explanation

Sources

Course Notes / Textbooks:
References:	Gelisen, G. (2020) “Hayatımız Şantiye”, KDY, Kitapyurdu Yayıncılık ve İletişim A.Ş. Gelisen, G. (2023) “Hayatımız Amerika”, KDY, Kitapyurdu Yayıncılık ve İletişim A.Ş.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 10
Homework Assignments	2	% 20
Presentation	1	% 10
Midterms	1	% 20
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

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