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 : |
Dr. Öğr. Üyesi İPEK TORUN |
Course Lecturer(s): |
Instructor SERKAN ŞİMŞEK
|
Recommended Optional Program Components: |
None |
Course Objectives: |
In this course, students will be able to develop visual communication design education about graphic design, advertising design, digital advertising, social media, typeface, interactive and publishing design concepts with professional designers and academic members in seminars and workshops. Otherwise, students will be able to get to know sectorel practice fields of visual communication design concept. |
Week |
Subject |
Related Preparation |
1) |
Introduction to course syllabus |
|
2) |
Guest Lecturer Seminar: Poyraz Özer
"Architecture and Level Design in Video Games" |
|
3) |
Guest Lecturer Workshop: Volkan Hacıtahiroğulları
"Game Design & Documentation" |
|
4) |
Guest Lecturer Seminar: Yağmur Cenberli
"Net Neutrality" |
|
5) |
Guest Lecturer Seminar: Öykü Türeli
"Research Methods in Communication" |
|
6) |
Guest Lecturer Seminar: Nilüfer Geysi
"Climate Change Communication" |
|
7) |
Guest Lecturer Seminar: Ebru Güney
"Cli-fi" |
|
8) |
Guest Lecturer Seminar: Cemre Okumuş
"Feminist Historiography & Documentary" |
|
9) |
Guest Lecturer Workshop: Nisa Gülfidan
"Poster Design & Print" |
|
10) |
Guest Lecturer Seminar: Murat Can Oğuz
"Mapping & Digital Experiences" |
|
11) |
Guest Lecturer Seminar: Eren Demirkıran
"Green Advertising" |
|
12) |
Guest Lecturer Workshop: Laçin Yalçınkaya
"Blogosphere & WordPress" |
|
13) |
Guest Lecturer Seminar: Burak Özdemir
"Nation Branding" |
|
14) |
Guest Lecturer Seminar: Görkem Bir
"Advertising & Globalization" |
|
|
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 |