Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI023 | ||||
Course Name: | Media Literacy | ||||
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: | E-Learning | ||||
Course Coordinator: | Dr. Öğr. Üy. OYA HACER ADIGÜZEL | ||||
Course Lecturer(s): | Dr. Şükran Pakkan | ||||
Course Assistants: |
Course Objectives: | 1- To examine the impact of mass media and the content offered on the social, cultural and economic life depending on the consumption habits of the target audience, 2- Understanding the effects of media on societies, readers and listeners 3- Propaganda-persuasion techniques and public opinion formation, perceptions, prejudices and stereotypes (stereotypes) to be noticed, to distinguish between reality and fiction (interpretation, opinion, etc.), 4- To teach the ability of critical reading and interpretation-analysis of messages with media literacy in visual, written and auditory media. |
Course Content: | With the power of the media, the effect of the mass media on societies, the shaping of the changing and developing mass media in the globalization process according to the new world order and new discourses, the pressures on the media, the influence of the states, the democratization of the media and the censorship mechanisms, freedom of expression, personality rights, information public interest, written and visual media critical reading / viewing in the world and approach to media literacy in Turkey. |
The students who have succeeded in this course;
1) . Have knowledge about the functioning of media, the basic concepts and effects of news and messages. 2) Learn to understand and analyze the language of media correctly. 3) Learns the production processes of the contents prepared in the media and can read critically. 4) Instead of passively absorbing the media messages, he sees what is being actively absorbed into him and becomes difficult to persuade. 5) Becomes an active reader, can produce alternative media content. |
Week | Subject | Related Preparation |
1) | Literacy and Information Literacy - Basic Definitions and Concepts | |
2) | Media General status- History, Development Process, Current Situation in the World and Turkey | |
3) | The Communication Age and Economic-Political and Sociocultural Effects of Media as a Medium of Culture Industry | |
4) | Media Message Types and Their Effects | |
5) | Information and News: Agenda Setting, Propaganda, Manipulation | |
6) | Power of dissemination and deception: Media and perception management, Persuasion, Proof, Background | |
7) | Literacy and Approaches of Bloom, Bandura, Gerbner and McLuhan | |
8) | Critical reading concept - critical viewership | |
8) | Critical reading concept - critical viewership | |
9) | Midterm Exam | |
10) | Consumer culture and media: Stereotyping in the media | |
11) | Female and male roles in the media | |
12) | Female and male roles in the media | |
13) | New Media and Digital Critical literacy | |
14) | The Right to Be Forgotten - Media Literacy Research, Effects of Media Usage, Discussion |
Course Notes / Textbooks: | İletişimin ABC'si- Ünsal Oskay, İletişim Araştırma ve Kuramları Prof. Dr. Şermin Tekinalp, Temel Gazetecilik Prof. Dr. Oya Tokgöz, Medya Okuryazarlığı El Kitabı-Kemal İnal |
References: | Temel Gazetecilik Prof. Dr. Oya Tokgöz, Medya Okuryazarlığı El Kitabı-Kemal İnal |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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 | % 15 |
Project | 1 | % 10 |
Midterms | 1 | % 25 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 14 | 14 |
Homework Assignments | 14 | 14 |
Midterms | 14 | 22 |
Final | 14 | 26 |
Total Workload | 118 |