| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BA1012 | Business Communications | 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: | English |
| Type of course: | Non-Departmental Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Prof. Dr. ELİF OKAN |
| Course Lecturer(s): |
Assoc. Prof. AYLA ESEN Prof. Dr. HAVVA PINAR İMER |
| Recommended Optional Program Components: | None |
| Course Objectives: | The course aims to provide students with the fundamental roles and principles of communication in the work context. The students will get familiar with the skills and knowledge required of an individual for effective communication in business life. Upon completion of the course, the students are expected to be able to understand the nature of communication and deliver their messages with precision through various communication media in different business settings. They will be capable of designing and writing messages in various formats, organizing and delivering presentations, writing their CVs, as well as gaining the basic skills to prepare themselves for job applications and interviews. |
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The students who have succeeded in this course; Upon completion of the course, the students will learn to: 1. Explain the role of verbal and written communication for day-to-day operations and personal career 2. Describe and evaluate various listening approaches 3. Explain and implement interpersonal skills to build positive relationships. 4. Analyze interview situations and act accordingly 5. Differentiate between types of reports and write reports of any type 6. Be able to deliver a presentation |
| The teaching methods of the course are Collaborative Learning, Lecture, Reading, Discussion, Individual Study, Social Activity. The students will get familiar with the skills and knowledge required of an individual for effective communication in business life. Upon completion of the course, the students are expected to be able to understand the nature of communication and deliver their messages with precision through various communication media in different business settings. They will be capable of designing and writing messages in various formats, organizing and delivering presentations, writing their CVs, as well as gaining the basic skills to prepare themselves for job applications and interviews. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | Overview of the syllabus |
| 2) | Communication at Work | Chapter 1 |
| 3) | Communication, Culture and Work | Chapter 2 |
| 4) | Listening | Chapter 3 |
| 5) | Verbal & Nonverbal Messages | Chapter 4 |
| 6) | Interpersonal Skills and Success | Chapter 5 |
| 7) | Types of Business Presentations Writing reports | Chapter 9 |
| 8) | Developing, Organizing and Delivering the Presentation | Chapters 10 & 12 |
| 9) | Developing, Organizing and Delivering the Presentation (contd.) | Chapters 10 & 12 |
| 10) | Principles of Interviewing How to Write Effective CVs | Chapter 6 |
| 11) | Quiz | |
| 12) | Group Reports and Presentations | |
| 13) | Group Reports and Presentations | |
| 14) | Group Reports and Presentations |
| Course Notes / Textbooks: | Adler, R. B.; Maresh-Fuehrer, M. M.; Elmhorst, J. & Lucas, K. (2019). Communicating at Work, 12th Edition, New York, NY, McGraw-Hill Education. |
| References: | Bovee, C. L.& Thill, J. V. (2016). Business Communication Essentials, 7th Global Edition, Pearson Education. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 1 | % 20 |
| Project | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 20 | |
| PERCENTAGE OF FINAL WORK | % 80 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 13 | 11 | 143 |
| Project | 1 | 5 | 5 |
| Quizzes | 1 | 2 | 2 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 196 | ||
| 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 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 2 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |