BA4004 Communication Skills IIBahçeşehir 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
BA4004 Communication Skills II 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 course is designed to provide students with the necessary tools and knowledge to build fluent, accurate and a confident communication skills.

Learning Outcomes

The students who have succeeded in this course;
Students who successfully completes this course will:
-be able to contribute to a group discussion expressing their opinions, varying views, and questions
-be able to use basic techniques to deliver a presentation to a specific audience
-be able to converse in a variety of professional and academic situations
-be able to participate in online discussions using web-based tools

Course Content

Speaking skills, Engaging with Others’ Ideas Empathy, disagreeing and refutation skills, academic speaking style, using communication skills in professional life

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) Communication Process:
3) Improving Speaking Skils
4) Engaging with Others’ Ideas and Emphaty
5) Disagreeing and refutation skills
6) academic communication style
7) Midterm
8) Using communication skills in professional life
9) Using communication skills in professional life
10) Negotiation Techniques
11) Communication in a Global World
12) Effective Presentation Techniques
13) Presentations
14) Presentations

Sources

Course Notes / Textbooks: various handouts
References: various handouts

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 10
Project 1 % 20
Midterms 1 % 30
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

Activities Number of Activities Workload
Course Hours 14 42
Study Hours Out of Class 16 40
Presentations / Seminar 4 8
Project 6 18
Homework Assignments 5 10
Midterms 1 5
Final 2 15
Total Workload 138

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.