Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
HIT302 |
MEDIA AND PUBLIC OPINION |
5 |
3 |
3 |
6 |
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 |
Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
The purpose of the course is to explain the relationship between media and society, the impact of media on society, and concepts such as the media society and manipulative power of the media. |
Contents of the Course Unit: |
Media, public opinion, opinion leaders, critical view to media's manipulation power |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Student develops a critical view against to society and the media. |
He/She defines the connections of contemporary social thought to printed, radio / TV and online media genres. |
Students can analyse role of opinion leaders |
Participants comprehend the influence of interactive media |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
Reading |
Media and Society Relationship |
Lecture and discussion |
2 |
Reading |
The development of media and modern society |
Lecture and discussion |
3 |
Reading |
New media and society relationship. |
Lecture and discussion |
4 |
Reading |
Network society and power relation |
Lecture and discussion |
5 |
Reading |
How does public opinion come about? |
Lecture and discussion |
6 |
Reading |
Investigation of the opinions that make public opinion clear. |
Lecture and discussion |
7 |
Reading |
Opinion leaders, two-step flow |
Lecture and discussion |
8 |
- |
MID-TERM EXAM |
- |
9 |
Reading |
Defination of public opinion as force 4. |
Lecture and discussion |
10 |
Reading |
Discussion of the effect of media on public opinion |
Lecture and discussion |
11 |
Reading |
The impact of globalization on media and public opinion leaders. |
Lecture and discussion |
12 |
Reading |
Directing the public through news programs |
Lecture and discussion |
13 |
Reading |
Written and visual materials used in order to manupulate public opinion |
Lecture and discussion |
14 |
Reading |
Examples |
Lecture and discussion |
15 |
Reading |
Examples |
Lecture and discussion |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
Bektaş, Arsev (2007) Public Communication and Democracy, İstanbul: Bağlam Publishing |
Tuncer, Emre (2014) Social Media Empire, Boss, İstanbul: Akis Book. |
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 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
|
0 |
|
|
|
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
|
0 |
|
|
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
|
|
|
2 |
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
|
|
|
2 |
|
|
|
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 |
0 |
0 |
0 |
Laboratory |
0 |
0 |
0 |
Reading |
14 |
3 |
42 |
Assignment (Homework) |
0 |
0 |
0 |
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 |
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 |
1 |
1 |
Preparation for the Final Exam |
4 |
4 |
16 |
Mid-Term Exam |
1 |
1 |
1 |
Preparation for the Mid-Term Exam |
3 |
3 |
9 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
51 |
0 |
153 |
|
Total Workload of the Course Unit |
153 |
|
|
Workload (h) / 25.5 |
6 |
|
|
ECTS Credits allocated for the Course Unit |
6,0 |
|