Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI017 | ||||
Course Name: | Communication Methods | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | |||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. VEHBİ DOĞAN | ||||
Course Lecturer(s): | Öğr.Gör.Fatih CAYMAZ | ||||
Course Assistants: |
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. |
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. |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) 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. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | 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. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
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 |
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 |