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
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;
  • Discuss the importance of what the audience understands is what they were intended to understand through hands-on experience
  • Implement persuasive skills so as to meet their communication objectives
  • Make presentations by evaluating the dynamic nature of the business world and their communication goals
  • Implement acquired skills to make presentations that have a particular business goal
  • Compare the effectiveness of nonverbal and verbal communication in presentations
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.

 



Course Category

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 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

 

EVALUATION SYSTEM

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

ECTS / WORKLOAD TABLE

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

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
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