| 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 |
| GEP0378 | Sustainable Talent Management and Innovation | 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: | E-Learning |
| Course Coordinator : | Assoc. Prof. BURÇAK VATANSEVER DURMAZ |
| Course Objectives: | Within the framework of this course, the concept of talent, talent management and competency management icons will be covered. In today's world where "Talent Wars" are experienced, it is a dynamic and holistic process to find talented employees who help the business successfully achieve its strategic goals and sustainability goals, to keep them within the business and to create loyalty. How to approach talent management will be explained. In addition, how innovation and innovations are evaluated within the scope of talent management of human resources and how businesses encourage creativity and innovation will be discussed through case studies. |
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The students who have succeeded in this course; Students who can successfully complete this course; Can analyze the differences between sustainable business and other businesses. Defines sustainability management elements. In order to understand sustainability in businesses, one can analyze the internal and external dynamics that are important in sustainability. Identify key management roles and functions that foster creativity and innovation Interprets talent management processes in businesses. Can use theoretical and practical knowledge related to Talent Management together. |
| Within the framework of this course, the concept of talent, talent management and competency management icons will be covered. In today's world where "Talent Wars" are experienced, it is a dynamic and holistic process to find talented employees who help the business successfully achieve its strategic goals and sustainability goals, to keep them within the business and to create loyalty. How to approach talent management will be explained. |
| Week | Subject | Related Preparation |
| 1) | Introduction - Overview of the Concepts of Sustainability and Sustainable Development, the Concept of Talent, the Concept of Innovation | |
| 2) | Sustainable Business Concept, Corporate Sustainability Concept | |
| 3) | Organizational Culture and Sustainability | |
| 4) | Leadership and Sustainability | |
| 5) | Management and Innovative Leadership in the New Century / What an Innovative Leader Should Have | |
| 6) | Innovation and Sustainability | |
| 7) | Midterm | |
| 8) | Human Resources Management and Sustainability | |
| 9) | Relationship of HRM Functions with Talent Management | |
| 10) | Sustainable Innovation and Sustainability Culture | |
| 11) | Presentations | |
| 12) | Presentations | |
| 13) | Presentations | |
| 14) | Wrap up of whole semester |
| Course Notes / Textbooks: | Sustainability Management Steven Cohen 2011, ebook Columbia University Press Handbook Of Sustaınabılıty Management Christian N Madu; Chu-hua Kuei 2012 World Scientific Süreklilikten Sürdürülebilirliğe: Bir Kurumsal Sürdürülebilirlik Yolculuğu İzel Levi Coşkun 2021 Artisan Yayınları |
| References: | Sustainability Management Steven Cohen 2011, ebook Columbia University Press Handbook Of Sustaınabılıty Management Christian N Madu; Chu-hua Kuei 2012 World Scientific Süreklilikten Sürdürülebilirliğe: Bir Kurumsal Sürdürülebilirlik Yolculuğu İzel Levi Coşkun 2021 Artisan Yayınları |
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 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 | 12 | 6 | 72 |
| Presentations / Seminar | 1 | 1 | 1 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 116 | ||
| 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 |