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 |
ISL5951 | Training and Development | Spring | 3 | 0 | 3 | 8 |
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: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. BURÇAK VATANSEVER DURMAZ |
Course Lecturer(s): |
Prof. Dr. FAİK TUNÇ BOZBURA Prof. Dr. CANAN ÇETİN Dr. Öğr. Üyesi UMUT EROĞLU Assoc. Prof. DUYGU KIZILDAĞ Instructor MUHAMMED VEFA ARIKAN |
Recommended Optional Program Components: | None |
Course Objectives: | The purpose of this course, is to provide information about the functions of the education and development in the organizations. This function, includes the determination of the need analysis and development, control of the related activities and focuses all of the activities covers a wide range of its related areas. |
The students who have succeeded in this course; Students finishing this course successfully, - will have the ability to know the education and development functions of the organizations. - will have the ability to determine the training needs of the employees, design educational programs, retreats according to these needs, evaluation of the investments to the education and development; |
Introduction to the Human Resources Management Introduction to the concept of Education and Development Strategic Education and Development Requirement Designation Education and Development: Program Planning Transfer in Education Evaluation of the Education and Development Plan Labor Improvement Traditional Methods in Education and Development New Technologies in Education and Development Future of Education and Development Function Project Presentations. |
Week | Subject | Related Preparation |
1) | project presentations | project presentations |
1) | Introduction to Human resource Management | book |
2) | Inroduction to training and development | book |
3) | strategic training and development | book |
4) | need analysis | book |
5) | Learning - Designing training and development program | book |
6) | transfer of learning | book |
7) | midterm | . |
8) | Evaluation of training and development Plan | book |
9) | Employee development | book |
10) | Traditional training and development methods | book |
11) | The use of new technologies in training and development methods | book |
12) | The future of the training and development function | book |
13) | project presentations | project presentations |
14) | project presentations | project presentations |
15) | final | . |
Course Notes / Textbooks: | Raymond A. NOE, İnsan Kaynaklarının Eğitim ve Gelişimi, 1.Bası, (Çev. Canan ÇETİN), İstanbul: Beta Yayınları, 2007. Raymond A. NOE, Employee Training & Development, New York: Irwin/McGraw-Hill, 1999. |
References: | Training in Organizations, Needs Assesment, Development, and Evaluation Irwin L. Goldstein, Brooks & Cole pub. Monterey, California, 2001 Organizasyonlarda Etkili Öğrenme Stratejileri, Doç. Dr. Pınar Tınaz, MESS Yayın No: 334, 2000. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Project | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Application | 14 | 96 |
Study Hours Out of Class | 13 | 54 |
Midterms | 1 | 6 |
Final | 1 | 2 |
Total Workload | 200 |
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. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |