Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS173

COMMUNICATION

Course Code
GMS173
Semester
-
Theory+Practice
2 + 0
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Recognize the basic concepts and tools of the field of communication.
  2. Will be equipped to communicate effectively in different communication environments.
  3. Gain the professional communication competencies needed in the field of Gastronomy and Culinary Arts.
  4. They will internalize the solution-oriented perspective of correct communication strategies by gaining awareness about being sensitive, empathetic and respectful individuals towards themselves and their environment.
  5. .
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course aims to help students develop the communication skills they will need to build a successful career in the culinary industry. The course will focus on visual, verbal, and written communication skills, while also addressing topics such as nonverbal communication, body language, presentation techniques, and the effective use of various communication channels.
Course Contents
WEEK TOPICS
1st Week General information about the course's scope, structure, and assessment, Introduction to Communication and Basic Concepts (source, message, channel, receiver, feedback)
2nd Week Basic Communication Types and Formats, Basic Communication Skills: Effective listening techniques, giving and receiving effective feedback, empathy and self-awareness, cultural differences, and communication
3rd Week Verbal Communication Skills: Effective presentation techniques, customer relationship management, considerations for non-face-to-face verbal communication, word choice in team communication
4th Week Written Communication Skills: Formal and informal correspondence, report writing techniques, menu design and menu writing, social media communication and its use in the culinary sector, blog writing and content creation
5th Week Visual Communication Skills: Creating context in visual communication, photography and video shooting, visual content creation for social media, menu photography, visual communication on hygiene and safety in the kitchen
6th Week Non-Verbal Communication and Body Language: The importance and interpretation of body language, persuasion and influence techniques, effective communication in interviews
7th Week Midterm Exam
8th Week Intra-Group Communication: Conflict management, leadership and motivational communication, different habitus Communication with incoming people
9th Week Representational Systems and Personality Types in Communication: Visual, Auditory, and Kinesthetic Systems. 4 Basic Personality Types (Questioner, Supportive, Rebellious, Submissive)
10th Week Knowing People for Effective Communication: Different character structures and behavioral patterns, action-reaction in communication
11th Week Brand Communication: Identity, recognition, image, customer relations, competitor analysis, goals, and values
12th Week Crisis Management and Communication: Potential crisis situations in the kitchen, communication between chefs and team, communication with suppliers, customer complaints and suggested solutions, media relations, crisis management on social media
13th Week Stress Management and Communication: What is stress? Sources of stress (deprivation and excess), symptoms of stress (emotional and physical), the impact of personality traits on stress, the relationship between cognitive distortions and stress, communication under stress.
14th Week Formal and Professional Communication: Job interview preparation, resume writing, professional email writing, phone and video interviews
15th Week Final Exam
Recommended or Required Reading1)İnsan İnsana, Doğan Cüceloğlu, Kronik Kitap.
2)Tongue Fu - Sözlü Dövüş Sanatı, Sam Horn, Boyner Yayınları.
3)İknanın Psikolojisi: Teori ve Pratik Bir Arada, Robert Cialdini, MediaCat Yayınları.
4)Beden Dili, Joe Navarro, Alfa Yayınları.
5)Başkalarının Aklı, Tali Sharot, Domingo Yayınevi.
6)İnsan Nasıl Düşünür?: Karar Verme, Hatırlama ve Dünyayı Anlamlandırma Süreçlerimizi Kavramak, John Paul Minda, Okuyan Us Yayınları.
7)Süt Almaya Çıktım Ama Eve Bir Bisikletle Döndüm: Aldığımız Kararlar Hayatımızı Nasıl Etkiler?, Jochen Mai, The Kitap
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Practice
  • Presentation
  • Project
  • Questions/Answers
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Attendance 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 3 1 3
Individual or group work 14 2 28
Preparation for Final exam 2 7 14
Course hours 14 2 28
Preparation for Midterm exam 1 15 15
Laboratory (including preparation)
Final exam 1 1 1
Homework
Total Work Load90
Total Work Load / 30 (h)3
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12
K13
K14
K15
K16
K17
K18
K19 X X X X X
K20
K21 X X X
K22 X X
K23