| 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 |
| GEP1314 | Innovation and Creativity | Fall | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. GÖKHAN GELİŞEN |
| Course Objectives: | Innovation and creativity are integral to an organization's ability to survive and thrive in today's competitive marketplace. This course is designed to provide students with the knowledge and understanding of how innovation and creativity can be nurtured, realized and managed in business environments. In addition to the theoretical concepts of innovation and creativity, students will learn to use practical applications to foster creativity and innovation in the workplace. |
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The students who have succeeded in this course; Learning Outcomes 1 Develops an awareness of concepts related to innovation and creativity. 2 Be able to explain concepts related to innovation and creativity management 3 Understands the processes of creativity and innovation 4 Have an idea about innovation and creativity applications 5 Knowledge about the use of some tools and methods used in innovation and creativity management. |
| "Introduction to Innovation and Creativity Innovation in organizations Business processes and innovation Managing creativity Creativity tools: Brainstorming, TILMAG, Six hats, TRIZ Evaluation of innovative solutions: Decision Making Innovative product development Innovation financing and marketing Knowledge Management and Organizational Learning Managing human resources for creativity and innovation |
| Week | Subject | Related Preparation |
| 1) | Introduction to Innovation and Creativity | Lecture Notes |
| 2) | Innovation in organizations | Lecture Notes |
| 3) | Business processes and innovation | Lecture Notes |
| 4) | Managing creativity | Lecture Notes |
| 5) | Tools for creativity: Brainstorming | Lecture Notes |
| 6) | Tools for creativity: TILMAG, Six thinking hats | Lecture Notes |
| 7) | Tools for Creativity: TRIZ | Lecture Notes |
| 8) | ara sınav | |
| 9) | Evaluation of innovative solutions: Decision Making | Lecture Notes |
| 10) | Innovative product development | Lecture Notes |
| 11) | Financing Innovations | Lecture Notes |
| 12) | Bilgi Yönetimi ve Örgütsel Öğrenme | Lecture Notes |
| 13) | Knowledge Management and Organizaitonal Learning | Lecture Notes |
| 14) | Managing human resources for creativity and innovation |
| Course Notes / Textbooks: | Ders Notları ve Sunumlar |
| References: | "Mumford, M.D. (Ed.) (2012). Handbook of Organizational Creativity, Elsevier, Online E Book (Available in BAU library website) De Bono, E. (2008). Six thinking hats, Penguin Books, London Orloff, M. (2006). Inventive Thinking through TRIZ, Online E Book (Available in BAU library website) " |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 30 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 3 | 39 |
| Project | 1 | 35 | 35 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 117 | ||
| 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 |