Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Dr. Öğr. Üyesi SİNAN AŞÇI |
Course Lecturer(s): |
Prof. Dr. HASAN KEMAL SUHER
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Recommended Optional Program Components: |
None |
Course Objectives: |
The main aim of the course to train future announcers and anchors, field and feature reporters, analysts, commentators, weather, business, science, environmental reporters, interviewers and panel moderators, sports and music announcers, readers or narrators of special interest shows or documentaries with a voice and movement practicum that develops confidence, poise and skills for on-air audio and video performance. |
Week |
Subject |
Related Preparation |
1) |
Introduction to performance |
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2) |
Learning how to breathe correctly |
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3) |
Practicing voice, breath and articulation exercises |
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4) |
Pause, tone, voice inflection, enclitics and sound concepts |
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5) |
Literary language and the colloquial language |
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6) |
Phonetic |
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7) |
What is diction? |
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8) |
What is rhetoric? |
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9) |
Midterm: Live presentation |
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10) |
Strengthening the expression |
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11) |
Non-verbal communication: Use of gestures |
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12) |
Drama |
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13) |
Discussion and debate practices |
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14) |
Presentation techniques |
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Course Notes / Textbooks: |
* Şenbay, Nüzhet ,Söz ve Diksiyon Sanatı, Yapı Kredi Yayınları, 2010
* Ünsal Füsun – Şahin Hakan, Spikerlik ve Türkçe’nin Kullanımı, TRT Eğitim Dairesi Başkanlığı Yayınları, 2014
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References: |
* Şenbay, Nüzhet ,Söz ve Diksiyon Sanatı, Yapı Kredi Yayınları, 2010
* Ünsal Füsun – Şahin Hakan, Spikerlik ve Türkçe’nin Kullanımı, TRT Eğitim Dairesi Başkanlığı Yayınları, 2014
|
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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