GEP0601 Communication in Local GovernmentsBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
GEP0601 Communication in Local Governments Fall 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: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: Yok
Course Objectives: To improve the students’ capability to see their city through a communication perspective, raise their awareness and offers to -experience the process from theories to real campaigns.

Learning Outcomes

The students who have succeeded in this course;
1- they will know the communication language and tone of the message and the style of communication of a city
2- they analyze the deep relation between communication and the city with reference to theories.
3- They evaluate the difference between theory and practice.
4- They get aware of how to use theories and compare theories with real life based on real examples
5- They will examine with which insight, theories are applied to their city
6- They will deeply grasp the relation between the communication concept and the city where they live.

Course Content

Starting from corporate communication skills in local governments through social marketing, including the international organizations and projects adding value to the city, each subject is explained with the real campaign samples.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) introduction; local governments and communication
2) governments, subsidiaries and corporate communication
3) social marketing
4) social services and municipalities
5) international organizations and the city
6) To add brand value to the city by sports
7) To add brand value to the city by congress and tourism
8) repositioning the annual celebrations and add value to the city
9) To add value to the city by culture and arts IBB 8th year catalogue
10) education and urban life
11) activities for the youths and to add value to the city
12) public transportation in urban life IBB annual reports
13) urban life and environment
14) urban life and technology

Sources

Course Notes / Textbooks: Kampanya örnekleri ve raporları, IBB faaliyet raporları, Istanbul Guide, IBB 8. Yıl kataloğu

IBB annual reports, Istanbul guide, various articles, IBB 8th year catalogue
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Homework Assignments 1 % 10
Midterms 1 % 30
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Homework Assignments 1 10 10
Midterms 1 15 15
Final 1 25 25
Total Workload 92

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.
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.