INTRODUCTION TO PUBLIC RELATIONS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
HTP111	INTRODUCTION TO PUBLIC RELATIONS	3	3	3	8

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to create the necessary infrastructure for a successful public relations practice by introducing the concept, theories and principles of public relations to students.
Contents of the Course Unit:	The contents of the course include the subjects such as Definition of Public Relations, Historical Development of Public Relations, Target Audience in Public Relations, Proactive and Reactive Public Relations, Public Relations Agencies and In-house Public Relations Unit, Public Relations Projects, Copywriting in Public Relations, The Place of Public Relations in Marketing Communication, Corporate identity, Internal Communication, Corporate Social Responsibility, Reputation Management, Issue Management, Risk Management, Crisis Management, Sponsorship, Corporate Advertising, Lobbying, International Public Relations, Public Diplomacy, Financial Public Relations, Ethics in Public Relations, Public Relations Organizations.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Summarize the historical process of public relations.
Distinguish the meanings of public relations and related concepts.
Debate the theories about public relations and give examples from these concepts.
List the stages of public relations practices.
Give examples about public relations and sponsorship applications.
Determine appropriate message strategies and the right channels for organizations to communicate well with their target audience.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Related Section of Course Book-Presentation	General Information About the Course, What is Public Relations?	Lecture & Question and Answer & Discussion
2	Related Section of Course Book-Presentation	Historical Development of Public Relations I	Lecture & Question and Answer & Discussion
3	Related Section of Course Book-Presentation	Historical Development of Public Relations II	Lecture & Question and Answer & Discussion
4	Related Section of Course Book-Presentation	Target Audience in Public Relations	Lecture & Question and Answer & Discussion
5	Related Section of Course Book-Presentation	Proactive and Reactive Public Relations, Public Relations Agencies and In-house Public Relations Unit	Lecture & Question and Answer & Discussion
6	Related Section of Course Book-Presentation	Public Relations Projects	Lecture & Question and Answer & Discussion
7	Related Section of Course Book-Presentation	An overview	Lecture & Question and Answer & Discussion
8	-	MID-TERM EXAM	-
9	Related Section of Course Book-Presentation	Copywriting in Public Relations	Lecture & Question and Answer & Discussion,General Evaluation
10	Related Section of Course Book-Presentation	The Place of Public Relations in Marketing Communication	Lecture & Question and Answer & Discussion
11	Related Section of Course Book-Presentation	Corporate identity	Lecture & Question and Answer & Discussion
12	Related Section of Course Book-Presentation	Internal Communication, Corporate Social Responsibility, Reputation Management	Lecture & Question and Answer & Discussion
13	Related Section of Course Book-Presentation	Issue Management, Risk Management, Crisis Management	Lecture & Question and Answer & Discussion
14	Related Section of Course Book-Presentation	Sponsorship, Corporate Advertising, Lobbying, International Public Relations, Public Diplomacy, Financial Public Relations	Lecture & Question and Answer & Discussion
15	Rewiew of Course	Ethics in Public Relations, Public Relations Organizations	Lecture & Question and Answer & Discussion,General Evaluation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Okay, A. ve Okay, A. (2018). Halkla İlişkiler Kavram, Strateji ve Uygulamaları, İstanbul: Der Yayınları.
Peltekoglu, Balta, F. (2009). Halkla Iliskiler Nedir, Istanbul: Beta Publications
Bernays, Edward L. (2013). Public Relations, University of Oklahoma Press
Theaker, A. (2008). Halkla Iliskilerin El Kitabi, Istanbul: MediaCat Books, 2nd Ed.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	The student use this information for understanding the production methods of food production.	0
2	Food products, compounds and additives as some knowledge of the production, use of this information	0
3	Food production and quality control laboratory to assess the results with information obtained.	0
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.	0
5	Food product processing by following the advances of age can participate in R & D activities	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.	0
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.		1
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.	0
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.	0
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches	0
6	Food in general has adopted the moral and ethical values ​​of professional		1
7	Learning and can apply what they learn in the field of food regardless of the display.		1
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.	0
2	Food production and food security of information resources related to the use area.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.	0
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.	0
3	In order to follow developments in the field of food effectively takes advantage of information technologies.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions	0
2	He/she uses the basic laboratory devices used in the laboratory	0
3	He/she follows the production and keeps records	0
4	He/she plans for food hygiene training and measures of the effectiveness	0
5	Food production and safety line on the team works and works effectively	0
6	Using the basic knowledge of food is related to the field with a given task are executed independently.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements		1
2	He/she follows trainings related to the subject		1
3	Participates in training programs for professional development in the field of food		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother		1
2	He/she follow food fairs, and professional developments in the field		1
3	He/she uses information technologies effectively and prepare presentations		1
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.		1
5	He/she use visually, the effective use of written and oral communication.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified	0
2	He/she follows and implements the legislation related the food industry	0
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions	0
4	He/she prepare food hyhiene education and operation it.	0

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	3	42
Land Surveying	0	0	0
Group Work	2	4	8
Laboratory	0	0	0
Reading	2	4	8
Assignment (Homework)	2	2	4
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	2	4	8
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	2	2	4
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	42	0	128