|
| Course Description |
|
| Course Name |
: |
Reference Management and Effetive Presentation Techniques |
|
| Course Code |
: |
GM-656 |
|
| Course Type |
: |
Optional |
|
| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. HAKAN BENLİ
|
|
| Learning Outcomes of the Course |
: |
Knows how to search on bibliographic databases on the internet using EndNote
Knows organizing references, .pdf files and other files.
Knows how to create a reference section while preparing a manuscript with EndNote
Knows effective presentation techniques for preparing and presenting a presentation.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To teach how to search on bibliographic databases on the internet using EndNote program; to organize references, PDF files and other files and their usage in preparing a manuscript; to teach effective presentation techniques for presentations in the classroom. |
|
| Course Contents |
: |
Reference management using EndNote
Search on bibliographic databases
Preparing manuscript using EndNote
Effective presentation techniques |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Classrooms in the deparment |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction reference, bibliography and citation |
Reading class materials |
Lecturing, discussion |
|
2 |
Reference management programs and EndNote |
Reading class materials |
Lecturing, discussion |
|
3 |
Introduction: Creating EndNote library |
Reading class materials |
Lecturing, discussion |
|
4 |
EndNote options menu |
Reading class materials |
Lecturing, discussion |
|
5 |
EndNote Entering References |
Reading class materials |
Lecturing, discussion |
|
6 |
Search online database |
Reading class materials |
Lecturing, discussion |
|
7 |
Download data to EndNote program |
Reading class materials |
Lecturing, discussion |
|
8 |
Midterm exam |
revision |
exam |
|
9 |
Search EndNote library and create smart gruops |
Reading class materials |
Lecturing, discussion |
|
10 |
Preparing manuscript on Microsoft Word using EndNote I |
Reading class materials |
Lecturing, discussion |
|
11 |
Preparing manuscript on Microsoft Word using EndNote II |
Reading class materials |
Lecturing, discussion |
|
12 |
Introduction: Effective presentation preparation techniques |
Reading class materials |
Lecturing, discussion |
|
13 |
Preparing and effective presentation using Microsoft Powerpoint |
Reading class materials |
Lecturing, discussion |
|
14 |
Introduction: Effective presentation techniques |
Reading class materials |
Lecturing, discussion |
|
15 |
Effective presentation of a presentation prepared using Microsoft Powerpoint |
Reading class materials |
Lecturing, discussion |
|
16/17 |
Final Exam |
revision |
exam |
|
|
|
Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Değişik kaynaklardan yararlanılarak hazırlanmış ders notu ve resimlerle zenginleştirilmiş elektronik ortama aktarılmış sunu
|
| |
| Required Course Material(s) |
King et al., 2001. Thinking Visually: Graphic Tips for Technical Presentations. Food Technology, 55:49-56.
Rupnow et al. 2001. Thinking Verbally: Communication Tips for Technical Presentations. Food Technology, 55:46-48.
EndNote Getting Started Guide. 2011. Thomson Reuters.
|
|
|
|
Assessment Methods and Assessment Criteria |
|
Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
80 |
|
Homeworks/Projects/Others |
1 |
20 |
|
Total |
100 |
|
Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
|
Rate of Final Assessments to Success
|
60 |
|
Total |
100 |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
5 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
0 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
5 |
|
5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
0 |
|
6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
3 |
|
7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
3 |
|
8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
3 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
5 |
|
10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
3 |
|
11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
0 |
|
12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
0 |
|
13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
|
14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
0 |
|
15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
|
| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
1 |
15 |
15 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
20 |
20 |
|
Final Exam |
1 |
20 |
20 |
|
Total Workload: | 139 |
| Total Workload / 25 (h): | 5.56 |
| ECTS Credit: | 6 |
|
|
|