| Course Name |
Presentation Skills in Communication
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEAR 214
|
Fall/Spring
|
1
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language | ||||||
| Course Type |
Second Foreign Language
|
|||||
| Course Level |
-
|
|||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to improve in students two very important and desirable skills in interpersonal communication: (1) Communicating effectively and efficiently using audio-visual media; (2) Persuading the audience into complying with the aim of the presentation / presenter. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | This course aims to equip the students with the fifth language proficiency skill: Sharing information through effective presentations (the original four were: Listening, Speaking, Reading, Writing) It aims to create awareness regarding the importance of interpersonal communication skills and does this through both theory and practice. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Related Preparation |
| 1 | Introduction of Lecture Sources and Software Explanation of the general design and approach of the course. First exposure to the process of communication, past and present. | Just come to class with an open mind. |
| 2 | Weekly subjects, presentations skills, verbal / non-verbal communication Non-verbal communication in more detail | Course Book: Business Communication Today, Bovée, Courtland, & Thill, John V., 12th Edition, 2014, Prentice Hall, |
| 3 | Warm up: Why you need presentation skills, importance of communication in business, FAQ / Q&A, The meaning of effective communication | Chapter 1 (pp 40 – 68) |
| 4 | 5W1H approach to successful communication Secrets of successful orators | Chapter 4 (pp 123 – 148) |
| 5 | Express your feelings through role-play Sample presentations | Chapter 5 (pp 152 – 177) |
| 6 | What to present: Content, idea, tip Idea generation techniques: Story-teller's tour, Brain-storming, Utilizing field sources, et al. | Chapter 6 (pp 182 – 206) |
| 7 | Persuasive messages: AIDA as the road plan Sample presentations | Chapter 12 |
| 8 | How to find and process information Secondary sources Primary sources How to present words, typography, visuals, symbols, fonts and other written characters, use of colors | Chapter 7, 8, 9 summary; Short review of Chapter 6 Steve Jobs in Apple videos |
| 9 | How to write a manuscript format report as a basis for the presentation | Chapters 14 and 15 (pp 437 – 494) |
| 10 | How to prepare a professional presentation | Chapters 16 and 17 (pp 506 – 552) |
| 11 | MIDTERM EXAM | |
| 12 | Student Presentations | |
| 13 | Student Presentations | |
| 14 | Student Presentations | |
| 15 | Review of the semester | |
| 16 | Final Project |
| Course Textbooks | Course Book: Business Communication Today, Bovée, Courtland, & Thill, John V., 12th Edition, 2014, Prentice Hall, |
| References | A long list to be presented by the Lecturer on the opening day TED talks Videos to be supplied by the Lecturer |
| Semester Requirements | Number | Percentage |
| Participation |
1
|
15
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
5
|
| Homework / Assignments |
1
|
10
|
| Presentation / Jury |
2
|
40
|
| Project | ||
| Seminar / Workshop | ||
| Portfolios | ||
| Midterms / Oral Exams |
1
|
30
|
| Final / Oral Exam | ||
| Total |
| Contribution of Semester Work to Final Grade | ||
| Contribution of Final Work to Final Grade | ||
| Total |
| Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours Including exam week: 16 x total hours |
16
|
3
|
48
|
| Laboratory / Application Hours Including exam week: 16 x total hours |
16
|
||
| Study Hours Out of Class | |||
| Field Work | |||
| Quizzes / Studio Critiques |
1
|
12
|
|
| Homework / Assignments |
1
|
20
|
|
| Presentation / Jury |
2
|
25
|
|
| Project | |||
| Seminar / Workshop | |||
| Portfolios | |||
| Midterms / Oral Exams |
1
|
30
|
|
| Final / Oral Exam | |||
| Total |
160
|
|
#
|
Program Qualifications / Outcomes |
* Level of Contribution
|
||||
1 |
2 |
3 |
4 |
5 |
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | |||||
| 2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | |||||
| 3 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 5 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 6 | Possesses visual thinking skils and effectively conveys visual concepts | |||||
| 7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | |||||
| 8 | Initiates culinary projects and can assume leadership for success | |||||
| 9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | |||||
| 10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | |||||
| 11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | |||||
| 12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | |||||
| 13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | |||||
| 14 | Speaks a second foreign language in intermediate level | |||||
| 15 | Effectively uses technological equipment related to the field | |||||
| 16 | Possesses ethical values in the field of Culinary Arts and Management | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
