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	5

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 MÜZEYYEN BÜŞRA 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	HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF COOKING.	0
2	HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD	0
3	HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD	0
4	HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.						5
2	FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES						5
3	MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.					4
4	DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.	0
2	ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING..	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.	0
2	WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.						5
3	MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.				3
4	TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.				3
5	HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.					4
2	TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.				3
3	ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.					4
2	PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.						5
3	USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.		1
4	FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	ADHERES TO ETHIC VALUES IN HIS/HER FIELD.				3
2	MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.	0
3	DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.	0
4	PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.						5
5	MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.		1
6	PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.		1

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