SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GEAR 214 | Course Introduction and Application Information
| 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
|
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| Course Language | ||||||
| Course Type |
Second Foreign Language
|
|||||
| Course Level |
-
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| 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 Description | 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 |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| 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 Notes/Textbooks | Course Book: Business Communication Today, Bovée, Courtland, & Thill, John V., 12th Edition, 2014, Prentice Hall, |
| Suggested Readings/Materials | A long list to be presented by the Lecturer on the opening day TED talks Videos to be supplied by the Lecturer |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
15
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
5
|
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury |
2
|
40
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade | ||
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
0
|
||
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
12
|
12
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
20
|
20
|
| Presentation / Jury |
2
|
25
|
50
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
30
|
30
|
| Final Exam |
0
|
||
| Total |
160
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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