Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI285

Course Name:

Communication Skills

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. YASEMİN TORUN

Course Lecturer(s):

Dr. Öğr. Üy. Yasemin Torun

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to enable the student to understand and effectively use the communication process, to have basic competencies in oral and written communication, to increase self-expression and communication skills, to learn to take an effective role in groups and teams and to develop the ability to communicate effectively.

Course Content:

At the end of this course, the student; the concept of communication, the importance of communication in human relations and factors affecting communication, basic characteristics and needs of human beings, effective communication methods, group dynamics and communication in groups, therapeutic communication, basics of professional communication and professional communication skills, communication skills with individuals and groups in special situations.

Learning Outcomes

The students who have succeeded in this course;
1) Defines human, self-knowledge, communication, professional communication, conflict and anger concepts.
2) Explains how the communication process works.
3) Learn verbal and non-verbal communication methods.
4) Gains basic skills to communicate effectively in daily and professional life.
5) Apply assertive behavior, effective anger and conflict management strategies, helpful communication skills in social and professional life.
6) Develop workforce skills that will ensure their employability.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction & Syllabus Presentation INTRODUCTION (The importance of communication, course content and expectations)
2)	Communication process and its elements
3)	Communication process and its elements - continued
4)	Types and Models of Communication
5)	Types and Models of Communication - continued
6)	Perceptions and Errors in Communication
7)	Attitudes in Communication
8)	Emotions in Communication
9)	Personality in Communication
10)	Communication through Touch
11)	Basic Principles of Professional Communication
12)	Effective Communication Skills 1 (Issues of the Self and the Johari Window)
13)	Effective Communication Skills 2 (Humor, Gossip, Opposition, Political Skills)
14)	In-Group Communication
15)	Final Week

Sources

Course Notes / Textbooks:

İnci Çınarlı, Sağlık İletişimi ve Medya, Ankara: Nobel Yay.
Dağ., 2008. - Aysel Aziz, İletişime Giriş, Hiberlin, 2016.
Judith Lazar, İletişim Bilimi, çev. Cengiz Anık, Vadi Yayınları, Ankara
Hasan Tutar, Kemal Yılmaz, Genel İletişim Kavram ve Modeller, Seçkin Yay. Ankara 2008
Oskay, Ünsal. İletişimin ABC’si, İstanbul: İnkılâp Yayınevi, 2014
Michel Bourse ve Halime.Yücel, İletişim Bilimlerinin Serüveni, İstanbul: Ayrıntı Yay., 2012
Marziye İlhan, Sağlık Çalışanlarının İletişimi, İstanbul: Beta Bas. Yay. Dağ., 2018
Ders sunumları ve notları

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 30
Homework Assignments	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0	3		42
Quizzes	14	0	1		14
Midterms	7	0	1		7
Final	14	0	3		42
Total Workload					105