SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
50031YETOS-YON2010	Communication	1	Spring	2	0	2	3

Course Type :	University Elective
Cycle:	Associate TQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	E-Learning
Name of Coordinator:	Dr. Öğr. Üyesi İREM AYAN DANACILAR
Dersin Öğretim Eleman(lar)ı:
Dersin Kategorisi:	Competency Development (University Elective)

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

Human beings need communication to sustain their existence. With this aspect, communication directs many cases between individuals, between communities, between places and times and acts as a bridge. Lesson; This mission, which is undertaken by communication, aims to put forward the most accurate, effective and interactive way. The aim of lesson; To develop awareness of communication processes, to emphasize the importance of communication in human life psychologically and sociologically.

Course Content:

In this course , emphasizes on comunication science's basic concepts. This course provides an opportunity to improve time managing, emphatizing , internal and external communication process management , solution of confiliction of communication to students will be takeing in charge in public relations area by making communication strategies , classification , targets and implementation.

Course Specific Rules

None

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Knows the origin, goals, details, qualities of communication.
2) Explains the importance of communication types such as verbal communication, non-verbal communication and written communication in human life. Knows its distinctive features.
3) Learns the skills that will make communication effective theoretically. Draws attention to the importance of effective communication in education and business life.
4) Explain the effect of the concept of cooperation on the communication process. Draws attention to the social consequences of communication between individuals.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Interprets technological developments within the framework of communication and looks critical.
2) In effective communication, she/he applies to her life with her individual and social achievements.
3) Develops communication skills and applies them to social life. Regulates human relations in education and business life.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Enhances the curiosity of learning by developing research, questioning and criticism competencies

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Concept of Communication / Basic Elements of Communication
2)	Communication Features / Communication Functions
3)	Verbal Communication
4)	Written communication
5)	Nonverbal Communication
6)	Nonverbal Communication / Communication of Colors
7)	Interpersonal Communication
8)	Exam
9)	Listening Skill
10)	Empathy Skill
11)	Group Communication and Internal Communication
12)	Communication and Persuasion
13)	Mass Communication
14)	Online Communication
15)	Exam

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Level of Contribution of the Course to PLOs

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Gıda hijyeni, satın alma ve depolama ilkelerini açıklar.
1)	Acquires competency of analyzing and solving the problems.
1)	It has basic knowledge required by culinary art.
1)	It prepares the food and beverage demands of the guests in the institution where it works.
1)	Experience all processes in business life.
1)	Has knowledge about the theories, facts, concepts and principles related to the field.
2)	Have basic knowledge about management of food and beverage companies and organizations.
2)	Applies sanitation and safety rules in the kitchen.
2)	It takes part in activities related to the field of education in a company operating in its field.
2)	Have basic knowledge and background on basic cooking and service techniques.
2)	Has ethical and social responsibility awareness.
2)	to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes.
3)	To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies.
3)	It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process.
3)	Compares theoretical knowledge with practice.
3)	Takes responsibility as a team member in the works and transactions related to the field.
4)	For a half-year, it applies theoretical knowledge that it learns in business life
4)	Learn important principles about domestic and foreign kitchens.
4)	They compile the knowledge and experience gained in the field.
4)	He is aware of written, verbal communication and interaction.
5)	S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field.
5)	Knows the basic principles of certain cuisines of the country and the world.
5)	It follows the developments in advanced technologies and digital transformation.
6)	Gains awareness of lifelong learning.
7)	Has awareness of citizenship competence.
8)	Evaluates the developments in the field with an entrepreneurial understanding.
9)	Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English).

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Problem Solving
Demonstration
Views
Reading
Homework
Course Conference
Brain Storming
Questions Answers
Individual and Group Work

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Final Exam
Quiz

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Quizzes	1	% 10.00
Homework Assignments	1	% 10.00
Midterms	1	% 30.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	2	28
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	0	0	0
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	5	5
Total Workload of Teaching & Learning Activities	-	-	33
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	1	5	5
Midterms	1	30	30
Semester Final Exam	1	50	50
Total Workload of Assesment & Evaluation Activities	-	-	85
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			118
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			3

Course Notes / Textbooks:	Aysel Aziz, İletişime Giriş, Hiperlink Yayınları. Merih Zıllıoğlu, İletişim Nedir?, Cem Yayınevi. Nüket Güz, Etkili İletişim Terimleri, İnkılap Yayınları. Nezih Orhon, Ufuk Eriş, İletişim Bilgisi, Anadolu Üniversitesi Yayınları.
References:	Aysel Aziz, İletişime Giriş, Hiperlink Yayınları. Merih Zıllıoğlu, İletişim Nedir?, Cem Yayınevi. Nüket Güz, Etkili İletişim Terimleri, İnkılap Yayınları. Nezih Orhon, Ufuk Eriş, İletişim Bilgisi, Anadolu Üniversitesi Yayınları.