Culinary Arts
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI212

Course Name:

Communication Skills for Healthcare Professionals

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. YASEMİN TORUN

Course Lecturer(s):

Yasemin TORUN, PHD

Course Assistants:

Course Objective and Content

Course Objectives:

In this course students will able to understand the process of communication and use it effectively, have the basic skills in oral and written communication, self-expression, communication skills, to increase the group and learn to take an active role in the health care team aims to develop effective communication and the ability to provide

Course Content:

The concept of communication to the students who take this course the importance of communication in human relationships and the factors that affect communication, the main characteristics and requirements of daily human life, effective communication methods, the importance of Health Communication, group dynamics and communication in groups, therapeutic communication, the fundamentals of professional communication and professional communication skills, in special cases, to have information about how to communicate with individuals and groups.

Learning Outcomes

The students who have succeeded in this course;
1) It describes the communication process, its elements and how it works.
2) Learns verbal and non-verbal communication methods.
3) Defines the concepts of human, self-knowledge, communication, professional communication, conflict and anger.
4) Have basic skills to communicate effectively in daily and professional life
5) Applies assertive behavior, effective anger and conflict management strategies, and helpful communication skills in his/her social and professional life.
6) Develops labor skills that will ensure their employability
7) Learns to communicate for the benefit of the patient and applies relevant telepathic communication strategies

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction & Lecture Presentation (Importance of communication, course content and expectations)
2)	Communication Concept and Process
3)	Communication components
4)	Types of Health communication
5)	Communication Models in Health Communication
6)	The Role of Perceptions in Communication
7)	Errors of Perception Made in Communication
8)	Fundamentals of Professional Communication
9)	Therapeutic Communication
10)	Therapeutic Communication Strategies
11)	Professional Communication Skills 1
12)	Professional Communication Skills 2
13)	In-Group Communication Skills
14)	Communication in Special Cases
15)	Finals Week
16)	Finals Week
16)	Finals 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 •
References:	Michel Bourse ve Halime.Yücel, İletişim Bilimlerinin Serüveni, İstanbul: Ayrıntı Yay., 2012 • Marziye İlhan, Sağlık Çalışanlarının İletişimi, İstanbul: Beta Bas. Yay. Dağ., 2018Ders sunumları ve notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	3	% 60
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	Workload
Course Hours	14	56
Study Hours Out of Class	2	2
Quizzes	9	33
Final	4	26
Total Workload		117