INTERCULTURAL COMMUNICATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS436	INTERCULTURAL COMMUNICATION	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to make students understand the communication process in different cultures and to analyze the interaction of cultures with different symbols in the context of communication.
Contents of the Course Unit:	The contents of this course are definition of communication, definition of culture, the concept of globalization and its effects on culture, linking between globalization and communication, explaining intercultural communication situations, cultural values and summarizing the norms.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the basic concepts and theoretical framework of the field of intercultural communication with case studies.
Criticize the status of intercultural communication activities in popular culture.
Interpret the multicultural and hybrid forms of the new citizenship that comes with globalization through media content and texts from different artistic genres.
Analyze the values, norms, traditions and customs in different cultures in the context of intercultural communication.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Culture, interculturalism, internationalization	Explanation, Literature Review
2	Reading	Globalization and cultural impact	Explanation, Literature Review
3	Reading	Intercultural communication and advertising effect in the world	Explanation, Literature Review
4	Preparation homework	Local practices of global brands	Explanation, Literature Review
5	Reading	Transition from local brands to global branding	Explanation, Literature Review
6	Literature research	Study of intercultural advertising studies	Explanation, Literature Review
7	Literature research	The effects of cultural conflict	Explanation, Literature Review
8	-	MID-TERM EXAM	-
9	Reading	Presentation preparation project	Explanation, Literature Review
10	Reading	Sociological effects in interculturalism	Explanation, Question-answer method
11	Reading	Intercultural lifestyles and clothing effects	Explanation, Question-answer method
12	Preparation homework	Behavioral studies in interculturalism	Explanation, Question-answer method
13	Preparation homework	Analysis of intercultural brand studies	Explanation, Question-answer method
14	Preparation homework	Presentation homework	Presentation, Question-Answer
15	Reading	Final exam preparation	Explanation, Literature Review
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Öğüt N. (2018) Kültürlerarası İletişim ve Duyarlılık. Literatürk Academia
Kartarı A. (2014) Kültür, Farklılık ve İletişim. İletişim Yayıncılık
Ting-Toomey, S., ve Chung, L. C. (2005). Understanding intercultural communication. New York: Oxford University Press.
Dodd, C. H. (1995). Dynamics of intercultural communication. Madison, WI: Brown & Benchmark.

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

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.	0
2	Interpret the basic concepts, areas and approaches related to the field.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.						5
2	Compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.					4
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.	0
2	Collaborate with shareholders in the field to bring new ideas, products to the market.						5
3	Integrate basic kitchen techniques and product preparation principles into today's technology.				3
4	Plan the work schedule and workflow in food and beverage enterprises.			2

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.					4
2	They organize activities related to the field.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.					4
3	Perform scientific researches using knowledge and skills related to his field.					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	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
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	8	3	24
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	2	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	122