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
GEP0622	Creative Thinking and Entrepreneurship	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:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi ŞAFAK ŞAHİN
Course Lecturer(s):	Dr. Öğr. Üyesi ŞAFAK ŞAHİN
Course Objectives:	The goal of this course is to help you learn to perceive multiple possibilities when considering an issue rather than being limited to routine responses! The applied focus of this volume targets the synergistic process of developing creative problem-solving strategies especially for business models and entrepreneur ideas to stimulate higher levels of creativity. A presentation of theoretical approaches to the creative process is followed by concrete examples of how others have applied creative solutions to specific problems in small groups, organizations, small businesses and entrepreneurs. By this way the course will bring theory together with the practical giving much importance to the practical development and knowledge. The course will depend on the the effective interaction between the instructor and students. By the end of the course the students will be able to realize creative solutions to different business or marketing problems within the light of creative thinking strategies.

Learning Outcomes

The students who have succeeded in this course;
I. This course provides an overview of the major theories and current issues in the field of creativity.
II. Demonstrate specific techniques for enhancing their own creative abilities and communicate their ideas for new business models and entreprenues with confidence.
III. An increased understanding of the creative person, the creative process and the techniques for enhancing creative functioning.
IV. Identify their own creative strengths and weaknesses.

Course Content

What is Creativity and Innovation?
Individual Creativity
Idea Generation Techniques
Developing the Right Environment for Creative Entrepreneurship
Creativity and Innovation in Entrepreneurship
Where Does Creativity Fit into the Business Problem Solving Process?
Defining the Problem
Creative Techniques for New Business Models
Encouraging Creativity In A Team

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	- Setting the groups and sharing the course process -What is creativity, creative idea and creative thinking?
2)	The four ways of creativity. Homework evaluation/case study analyses.
3)	Idea generation techniques 1
4)	Idea generation techniques
5)	Creative thinking strategies for business models
6)	How to focus on new business: Learning new ways of seeing.
7)	Ideas, opportunities and innovation at entrepreneurship 1
8)	Ideas, opportunities and innovation at entrepreneurship 2 - Midterm
9)	Creating ideas in practice. Homework evaluation/case study analyses. Recommended book evaluation.
10)	Project presentations
11)	Project presentations 2th and evaluation.
12)	Creating an innovative work environment.
13)	The ways, techniques and models of creative presentation of business models.
14)	General assessment

Sources

Course Notes / Textbooks:	CRACKING CREATIVITY – Micheal Mihalko Innovation and Entrepreneurship - Peter F. Drucker
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Presentation	2	% 20
Midterms	1	% 30
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Application	3	3	9
Study Hours Out of Class	4	3	12
Presentations / Seminar	3	10	30
Homework Assignments	1	3	3
Midterms	1	10	10
Final	1	15	15
Total Workload			121

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.