NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP1621 | Internal Communication and Innovation Management | Spring | 3 | 0 | 3 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. İDİL KARADEMİRLİDAĞ SUHER |
Course Lecturer(s): |
Prof. Dr. ÇİSİL SOHODOL Prof. Dr. İDİL KARADEMİRLİDAĞ SUHER |
Course Objectives: | Upon completion of the course, students will, have information about content and functions of internal communication, relationship between organizational culture and communication, techniques used for internal communication, innovation and organizational innovation. |
The students who have succeeded in this course; The students who have succeeded in this course students will be able to; 1) Define the communication process and learn dynamics of communication. 2) Recognize internal communication and its concepts. 3) Identify the relationship between organizational culture and internal communication. 4)Comprehend the importance of interğersonal communication for internal communication. 5) Manage the process of data collection, management and finding innovative solutions. 6) Develop a competence to develop innovative projects in accordance with organizational identity. 7)Notice the obstacles for innovative thinking. 8)Present an innovative idea to the organizational management efficiently. 9) Recognize when an idea is precious and innovative. 10)Learn about the differences between innovative and traditional organizational cultures 11)Present innovative solutions for organizations towards internal communication. |
Communication process, internal communication, organizational culture and its elements, types of internal communication, interpersonal communication and its characteristics,innovation and related concepts, innovation models, innovative organizational culture and protection of innovations. |
Week | Subject | Related Preparation |
1) | Introduction of the course | |
2) | Definition of the communication process and its elements | |
3) | Concepts of internal and external communication | |
4) | Organizational culture and related concepts | |
5) | The relationship between organizational culture and internal communication | |
6) | Types of internal communication | |
7) | Interpersonal communication and its characteristics | |
8) | Interpersonal communication and its characteristics 2 - Midterm | |
9) | Innovation and related concepts | |
10) | Models of innovation | |
11) | Management of innovation | |
12) | Innovative organizational culture | |
13) | Protection of innovation | |
14) | Presentations |
Course Notes / Textbooks: | The Interpersonal Communication Book. Joseph A. Devito. Strategy and Communication for Innovation. Pfeffermann & Nicole. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Presentation | 2 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 13 | 3 | 39 |
Presentations / Seminar | 2 | 10 | 20 |
Homework Assignments | 2 | 0 | 0 |
Midterms | 1 | 10 | 10 |
Final | 1 | 15 | 15 |
Total Workload | 126 |
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. |