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
GEP0376	Soft Skills	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:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Assist. Prof. TUĞBA KIRAL ÖZKAN
Recommended Optional Program Components:	Presentations
Course Objectives:	This course is designed to introduce students to the university's resources in detail and to bring them together with unit coordinators who will explain how to benefit from these resources, as well as with experts who can support their psychological, personal, social, and career development.

Learning Outcomes

The students who have succeeded in this course;
Establish effective communication with peers, instructors, and staff

Reflect on and reorganize personal vision, mission, and goals in relation to life (self-reflection)

Develop self-management skills for a healthier lifestyle

Understand BAU’s organizational culture

Understand and utilize BAU’s organizational support units

Enhance awareness of cultural differences and express understanding of intercultural communication and the value of cultural diversity and communities

Develop university-level skills such as personal responsibility, goal setting, time management, and well-being

Define short- and long-term academic and career goals

Course Content

Presentation Skills, Group Work Skills, Procrastination Behavior and Coping Strategies, Psychological Well-being and Stress Management, Relationship Management—Dating Violence, Goal Setting and Early Career Planning, Motivation and Cognitive Flexibility, Effective Communication Skills, Effective Social Media Use

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Course Introduction
2)	Presentation Skills
3)	Group Work Skills
4)	Procrastination Behavior and Ways to Cope with It — Completion of BAUGO or Coursera Certificate
5)	Group Work Presentations
6)	Group Work Presentations
7)	Psychological Well-being and Stress Management
8)	Relationship Management — Dating Violence
9)	Goal Setting and Early Career Planning
10)	Motivation and Cognitive Flexibility — Academic Article Presentation
11)	Effective Communication Skills — Academic Article Presentation
12)	Effective Social Media Use — Academic Article Presentation
13)	Presentations
14)	Final Presentations

Sources

Course Notes / Textbooks:	Öğretim Üyesi tarafından paylaşılmaktadır
References:	It is shared by the instructor.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Quizzes	1	% 10
Presentation	2	% 35
Final	1	% 45
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	10	2	20
Presentations / Seminar	2	20	40
Quizzes	1	20	20
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