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NEW MEDIA AND COMMUNICATION PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
STV353 NEW MEDIA AND COMMUNICATION 5 3 3 5

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course : Elective
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: This course aims to enable students to have comprehensive knowledge of new media and communication, to gain mastery in this field and to be able to critically look at new media platforms and to be able to analyze.
Contents of the Course Unit: After examining new media and communication issues within this course, network society, information society, digital culture and social platforms will be analyzed. In addition, new media platforms will be examined in the light of conceptual and current practices through example studies.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Define the concepts of society, culture, communication, new media and digital culture.
Explain the differences between new media and traditional media.
Compare the effects of new media and traditional media on communication and media.
Tell the usage areas of new media platforms.
Relate the effects and aims of new media with society.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Reading and Research Communication, types of communication and concepts of communication competences Lecture, Discussion
2 Reading and Research Reflections of media on communication Lecture, Discussion
3 Reading and Research Traditional media and new media relation Lecture, Discussion
4 Reading and Research Network society, digital culture, informatics, information society Lecture, Discussion
5 Reading and Research Reflections of social network platforms on media Lecture, Discussion
6 Reading and Research Internet age in media, global culture and supervision society Lecture, Discussion
7 Reading and Research Utilization of marketing fields in new media Lecture, Discussion
8 - MID-TERM EXAM -
9 Reading and Research Examination of discourse analysis in new media Lecture, Discussion
10 Reading and Research Virtual identity and effects of cyber culture Lecture, Discussion
11 Reading and Research Life styles and identity developments in online societies Lecture, Discussion
12 Reading and Research Analysis of new media around critical framework Lecture, Discussion
13 Reading and Research Social media, artificial intelligence and innovative utilizations Lecture, Discussion
14 Reading and Research Dystopian examination of new media in future society Lecture, Discussion
15 Reading and Research General Revision Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Aydoğan, F. (2009). Eleştirel perspektiften yeni medya. Marmara İletişim Dergisi, (15).
Aydoğan, F. (2017). Yeni Medya Kuramları. İstanbul: Der Yayınları.
Aydoğan, F. (2020). Yeni Medya Kuramları 2. İstanbul: Der Yayınları.
Binark, M. (2007). Yeni Medya Çalışmaları. Dipnot Yayınları.
Binark, M. & Bayraktutan, G. (2013). Ayın Karanlık Yüzü Yeni Medya ve Etik.
Demir, M. (Ed.). (2014). Yeni Medya Üzerine... İstanbul: Literatürk.
Deniz, A. Ç. & Hülür, A. B. (2016). Yeni Medya ve Toplum. İstanbul: Literatürk.
Jenkins, H. (2016). Cesur Yeni Medya: Teknolojiler ve Hayran Kültürü. İstanbul: İletişim Yayınları.
İnceoğlu, Y. & Çoban, S. (2015). İnternet ve Sokak. İstanbul: Ayrıntı Yayınları.
Saka, E. Türkiye'de Yeni Medya Çalışmaları 1. Taş Mektep Yayıncılık.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
3

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to know the science behind cooking.
5

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
2

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
4
2
Will be able to create individual menus using the principle of healthy eating plate.
5

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
4

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
5

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
5
2
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
4

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
2
2
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
4
3
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT

Workload for Learning & Teaching Activities

Type of the Learning Activites Learning Activities (# of week) Duration (hours, h) Workload (h)
Lecture & In-Class Activities 14 3 42
Preliminary & Further Study 14 1 14
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 0 0 0
Reading 14 2 28
Assignment (Homework) 4 5 20
Project Work 4 5 20
Seminar 0 0 0
Internship 0 0 0
Technical Visit 0 0 0
Web Based Learning 0 0 0
Implementation/Application/Practice 0 0 0
Practice at a workplace 0 0 0
Occupational Activity 0 0 0
Social Activity 0 0 0
Thesis Work 0 0 0
Field Study 0 0 0
Report Writing 0 0 0
Final Exam 1 2 2
Preparation for the Final Exam 0 0 0
Mid-Term Exam 1 2 2
Preparation for the Mid-Term Exam 0 0 0
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 52 0 128
Total Workload of the Course Unit 128
Workload (h) / 25.5 5
ECTS Credits allocated for the Course Unit 5,0