NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
POL4010 | Corporate Culture in a Globalized World | Spring Fall |
3 | 0 | 3 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Hybrid |
Course Coordinator : | Assoc. Prof. ESRA ALBAYRAKOĞLU |
Course Lecturer(s): |
Prof. Dr. YILMAZ ESMER |
Recommended Optional Program Components: | None |
Course Objectives: | This course is designed to understand the measurement, examples and aspects of corporate culture. First, we will discuss dimensions, definitions and the significance of culture to illustrate a general framework. After setting out the stage for a general framework, we proceed to a detailed examination of the aspects of successful corporate culture and the corporate culture in Turkey. |
The students who have succeeded in this course; The students who have succeeded in this course; I. Explain the definition and significance of culture; II. Illustrate examples of corporate culture from other countries; III. Discuss the aspects of successful corporate culture; IV. Grasp the corporate culture in Turkey; V. Possess the ability to measure corporate culture. |
Definitions and significance of culture, dimensions of culture, evolution from corporate to national culture, definition and measurement of corporate culture, examples of corporate culture from other countries, aspects of successful corporate culture, corporate culture in Turkey. |
Week | Subject | Related Preparation |
1) | An overview of culture: Definitions and significance of culture; culture as an independent variable (I) | |
2) | An overview of culture: Definitions and significance of culture; culture as an independent variable (II) | |
3) | Dimensions of culture; culture of a polity: Inglehart-Welzel World Cultural Map | |
4) | From corporate to national culture: The IBM project and Hofstede's theory based on IBM data | |
5) | How to define and measure corporate culture (I) | |
6) | How to define and measure corporate culture (II) | |
7) | REVIEW BEFORE MIDTERM | |
8) | Two success stories: Lufthansa and BMW | |
9) | How to build a successful corporate culture | |
10) | Corporate culture and performance: how and to what extent does corporate culture affect performance? | |
11) | Can culture change? | |
12) | Corporate culture in Turkey (I) | |
13) | Corporate culture in Turkey (II) | |
14) | Review |
Course Notes / Textbooks: | Heskett, J. The Culture Cycle, New Jersey: FT Press, 2012. Hofstede, G., Hofstede, G. J. And M. Minkov, Cultures and Organizations, New York: McGraw Hill, 2010. Inglehart, R. and Welzel, C., Modernization, Cultural Change and Democracy, Cambridge: Cambridge U. Press, 2005. Sackmann, S. A., Success Factor: Corporate Culture, Bertelsmann Stiftung, 2006. |
References: | Articles in Course Package |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 20 |
Midterms | 1 | % 40 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 14 | 104 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 150 |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |