| 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 |
| GEP0638 | Topics in Communication 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: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | |
| Course Coordinator : | Prof. Dr. BURCU EKER AKGÖZ |
| Course Objectives: | This course aims to teach comprehensively the basic concepts, theoretical perspectives and basic skills of effective communication in different specializations. Students will learn the similarities, distinctive characteristics and requirements of communication within these specialized sectors. Course intends to provide students with a well-rounded understanding of communication management in specialized fields, giving them with the knowledge and skills necessary to succeed in different disciplines and in a variety of professional environments. |
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The students who have succeeded in this course; The students who have succeeded in this course can, 1.Explain the communication process, 2.Define the key concepts of communication management, 3.Define corporate culture, leadership, organizational commitement, job satisfaction, employee communication, storytelling and its components, 4.Explain corporate social responsibility, corporate citizenship, environmental citizenship and sustainability in different fields, 5. Explain crisis communication and its practices, 6. Explain sponsorship and its practices, 7. Define political communication and lobbying, 8. Explain health communication, dialogic communication and sports communication, 9.Explain event management and its practices, 10.Differentiate and compare communication management in different sectors. |
| In this course, students will learn communication management and communication studies in different fields. The course is based on fundamental concepts, theoretical perspectives and essential skills crucial for effective communication management across various specializations. This course will be conducted with an interactive teaching method supported by case studies and group discussions. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course, aim and contributions of the course | |
| 2) | An overview of the concept of the communication management | |
| 3) | Corporate culture and communication | |
| 4) | Leadership, Organizational commitment, Job satisfaction, Employee communication | |
| 5) | Corporate social responsibility | |
| 6) | Storytelling | |
| 7) | Crisis communication | |
| 8) | Midterm | |
| 9) | Political communication and Lobbying | |
| 10) | Event management | |
| 11) | Sponsorship, Sports communication | |
| 12) | Health communication, Dialogic communication | |
| 13) | Corporate citizenship, Environmental citizenship, Sustainability | |
| 14) | Course review and wrap up |
| Course Notes / Textbooks: | |
| References: | Management & Organization. Williams, J. C., Sisk, H. L., & DuBrin, A. J. South-Western Pub.Co.,1985. Auditing Organizational Communication : A Handbook of Research, Theory and Practice / Edited by Owen Hargie and Dennis Tourish, 2009. Corporate Communication : A Guide to Theory and Practice / Joep Cornelissen, 2011. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| 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 |