| 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 |
| GEP0711 | Creative Writing | 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: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | The aim of this course is to present creative expressions using different types of forms. Within the scope of the course the students will become familiar with the basic terms which they need to compose a fictional or non-fictional writing. Additionally the students will learn the necessary writing strategies to write texts such as short story, short play and prose. |
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The students who have succeeded in this course; The students who finish the course succesfully: 1) will become familiar with the general frame of creative writing 2) will be able to develop creative expressions 3) will get a good grasp of the basic terminology of creative writing 4) will become familiar with the writing strategies of literary forms such as short story, short play and prose 5) will be able to write different types of fiction writing. 6) will learn about the theoretical ground of non-fiction writing 7) will be able to write non-fictional texts such as autobiography and news stories |
| The fouding principles of fiction and non-fiction writing, specific writing strategies and their examples will create the basic frame of the course. |
| Week | Subject | Related Preparation |
| 1) | Introduction to creative writing and the basic terms | |
| 2) | Creative expressions | |
| 3) | The definition and the borders of fictional texts | |
| 4) | The founding elements of fictional texts | |
| 5) | Writing strategies | |
| 6) | The discovery of narrative techniques | |
| 7) | Short play writing | |
| 8) | Midterm Week | |
| 9) | Play and story writing exercises | |
| 10) | Feedbacks and evaluations of written texts | |
| 11) | The discovery of non-fiction writing | |
| 12) | Writing non-fictional texts such as autobiography and news stories | |
| 13) | Writing exercises related to non-fiction writing | |
| 14) | Feedbacks and evaluations of written texts |
| Course Notes / Textbooks: | Ders notları |
| References: | Le Guin, Ursula K Dümeni Yaratıcılığa Kırmak Hikaye denizine yelken açmak için bir 21. yüzyıl kılavuzu, hep kitap Levin, Kendra Sen de Kendi Hikayenin Kahramanısın Odaklan: zaaflarını yen ve içindeki yazarı keşfet, hep kitap |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 2 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 4 | 52 |
| Homework Assignments | 2 | 10 | 20 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 115 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |