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:

UNI017

Course Name:

Communication Methods

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

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:

Face to face

Course Coordinator:

Öğr. Gör. VEHBİ DOĞAN

Course Lecturer(s):

Öğr.Gör.Fatih CAYMAZ

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is to make students aware of the types and types of communication and to inform them about their importance in social life. Also; It is aimed to increase both personal and corporate achievements thanks to their effective communication skills. Lesson; The course aims to improve students' ability to think, analyze and discuss in the field of communication.
Course Content:	In the content of the course, the concept of communication, communication tools and types of communication take place in both historical and social process. In addition, the students' communication skills and practices to improve the use of the course is covered.

Learning Outcomes

The students who have succeeded in this course;
1) Have information about the concept of communication.
2) Learn and define the types of communication.
3) Learn and use effective communication and presentation methods.

Course Flow Plan

Week	Subject	Related Preparation
1)	Basic information about the concept of communication
2)	History of Communication, Communication and Language, Objectives and Functions in Communication, Communication Tools, Communication Disciplines. Communication Process and Elements, Basic Characteristics of Communication
3)	Communication and Information, How Do We Communicate? Types of Communication: Verbal-Nonverbal Communication. Written Communication-Visual Communication. Communication with the Person, Interpersonal Communication
4)	Communication Types: Group Communication
5)	TCommunication Types: Organizational / Corporate Communication
6)	Conflict Management. Active Listening
7)	Public Communication. International Communication. Mass Communication
8)	Midterm Exam
9)	Effective Communication Techniques, Body Language
10)	Effective Presentation Techniques
11)	Main Communication Theories Developed by Mainstream Approaches
12)	Group Presentations I
13)	Group Presentations II
14)	Group Presentations III
15)	Final Exam

Sources

Course Notes / Textbooks:	Ünsal Oskay, İletişimin ABC’si, İnkilap Kitaevi, 2017.
References:	Aysel Aziz, İletişime Giriş, Hiperlink, 2016. Levent Yaylagül, Kitle İletişim Kuramları, Egemen ve Eleştirel Yaklaşımlar, Dipnot Yayınları, 2016. Deniz McQuail&Sven Windahl, Kitle İletişim Modelleri, İmge Kitapevi, 2010.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
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
Homework Assignments	1	% 30
Midterms	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	2	3		70
Study Hours Out of Class	14	0	2		28
Midterms	1	8	1		9
Final	1	17	1		18
Total Workload					125