Ders Planı

CLASS 4

Lesson plan / PRESENTATION TECHNIQUES-II

Lesson Information

Course Credit	2.0
Course ECTS Credit	2.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator
Instructor (s)	Assoc. Prof. (Ph.D.) GÜLAY AKBULUT
Course Assistant

Purpose and Content

The aim of the course	It is intended to enhance a student in how to get info about the subject of presentation. In addition, the ways of effective delivering oral presentation in accordance with its purpose and the design of improved awareness of his/her verbal and non-verbal communication skills in various media are also aimed.
Course Content	The contents include the preparations needed for adequate practice for the structure, content and delivery of different types of presentation as well as strategies and techniques for designing effective presentations including media tools, pronunciation, volume, intonation and gestures to help his/her improved presentation skills

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	The preparations before presentation
2	Preparations for meeting ambient and checklist
3	Experience in delivering presentations
4	Effective use of visual tools in presentation
5	How to keep improved awareness of participant
6	Skills in an effective PPT communication
7	Midterm
8	Preparation of presentation notes
9	What is expected after an effective presentation?
10	Various Powerpoint presentations
11	Preparing a scientific assay
12	Oral (Verbal) Proceeding
13	Group practice – Class Activity
14	Group practice – Class Activity

Resources

Eğinli,A.T., Gürüz, D. Etkili Sunum Teknikleri. Detay Yayıncılık, Ankara
Bradbury, A. (2006). Successful Presentation Skills, PA: Kogan Page
Siddons, S. (2008). The Complete Presentation Skills Handbook, PA: Kogan Page.
Emden, J., Becker, L. (2004).Presentation Skills For Students, NY:

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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