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
BA4003	Communication Skills I	Spring	3	0	3	6

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 :	Prof. Dr. ÜMİT EROL
Recommended Optional Program Components:	None
Course Objectives:	This couse aims at introducing students with the different aspects and methods of interpersonal and business communication (including verbal interactions, nonverbal cues, and even using technology to maximize impact).

Learning Outcomes

The students who have succeeded in this course;
Upon successful completion of this course, the enrolled students will:
-Recognize and describe various communication styles.
-Understand building an effective verbal and nonverbal communication.
-Demonstrate proper techniques when using writing as a communication tool.
-Understands techniques for an effective group communication.
-Understand the importance of communication in global business life.
-Understand the importance and ways of using technological tools in interpersonal and business communication
-Describe communication strategies to resolve disagreements and conflicts.

Course Content

Recognizing and Understanding Communication Styles, Verbal Communication, Nonverbal Communication , Communicating in Writing, Group Communication, Communications Technology, Barriers to Communication, Cultural Aspects of Communication, Disagreements and Conflicts, Negotiation

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Recognizing and Understanding Communication Styles
2)	Verbal Communication
3)	Non Verbal Communication
4)	Communication through Writing
5)	Cultivating Conversational Skills
6)	Communication in A Global World
7)	Using Technological Tools
8)	Midterm Examination
9)	Barriers to Communication
10)	Communication among Different Cultures
11)	Disagreement and Conflict Resolving
12)	Negotiation Techniques
13)	Case Study
14)	Case Study

Sources

Course Notes / Textbooks:	Various handouts
References:	Various handouts

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	3	% 15
Midterms	1	% 40
Final	1	% 45
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	16	64
Homework Assignments	2	10
Midterms	1	10
Final	1	15
Total Workload		141

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.