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
GEP1638	Topics in Communication Management	Fall 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:	Turkish
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Assist. Prof. SELCAN YEŞİLYURT
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.

Learning Outcomes

The students who have succeeded in this course;
The students who have succeeded in this course will be able to;
1) Explain the communication process,
2) Understand 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) Learn crisis communication,
6) Understand sponsorship,
7) Define political communication and lobbying,
8) Explain health communication, dialogic communication and sports communication,
9) Learn event management,
10) Recognize the importance of relationship management in different sectors.

Course Content

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.

Weekly Detailed Course Contents

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 Week
9)	Political communication and Lobbying
10)	Event management
11)	Sponsorship, Sports communication
12)	Health communication, Dialogic communication
13)	Corporate citizenship, Environmental citizenship, Sustainability
14)	Review of the semester

Sources

Course Notes / Textbooks:	1- Management & Organization. Williams, J. C., Sisk, H. L., & DuBrin, A. J. South-Western Pub.Co.,1985. 2- Auditing Organizational Communication : A Handbook of Research, Theory and Practice / Edited by Owen Hargie and Dennis Tourish, 2009. 3- Corporate Communication : A Guide to Theory and Practice / Joep Cornelissen, 2011.
References:	Other resources will be given weekly and will be uploaded to itslearning system .

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	6	78
Midterms	1	2	2
Final	1	2	2
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.	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