The world is changing; this is probably the only constant thing in life from the philosophical point of view. This course comprises a wide variety of subjects from the responsibilities of an individual and/or government to food production, energy consumption, air and water pollution. It focuses on the fact that social responsibility is as important as commercial success in professional life.
Vertical Tabs
Course Learning Outcomes
Learning Outcomes |
Program Learning Outcomes |
Teaching Methods |
Assessment Methods |
1) To learn the importance, location and value of natural resources such as air, soil, and water |
3, 7, 8, 9 |
1, 2, 6, 12, 15, 16 |
B, C, E |
2 )To gain knowledge of food ingredients (production) and nutritional habits (food culture) and to be able to make the right decision for a better and healthier life |
3, 7, 8, 9 |
1, 2, 6, 12, 15, 16, 19 |
B, C, E |
3) To gain knowledge of energy consumption and to comprehend the importance of alternative energy sources |
3, 7, 8, 9 |
1, 2, 6, 12, 15, 16 |
B, C, E |
4) To comprehend the value of biodiversity and to become aware of the fact that life will cease to exist without flora and fauna |
3, 7, 8, 9 |
1, 2, 6, 12, 15, 16, 19 |
B, C, E |
5) To gain knowledge and comprehend the importance of the reasons and threats of climate change |
3, 7, 8, 9 |
1, 2, 6, 12, 15, 16 |
B, C, E |
6) To gain courage and skill of behaving pro-actively in business life. |
3, 7, 8, 9 |
1, 2, 6, 12, 15, 16 |
B, C, E |
Course Flow
COURSE CONTENT |
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Week |
Topics |
Study Materials |
1 |
Introduction to sustainability:
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2 |
Warm up:
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3 |
Main elements:
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A calendar incorporating the themes of environment and nature |
4 |
Social change and sustainability:
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5 |
Economic contribution or pressure?
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6 |
Guest speaker: Healthy eating and industrial foods
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7 |
THREE MINUTES AT THE LECTERN: Healthy eating and industrial foods from the students Student presentations about a subject matter |
Preparation for the three-minute presentations at the lectern |
8 |
Our mistakes:
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9 |
Sustainability in terms of Communications Professionals: Risk analizi
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Sustainability agenda |
10 |
Solutions:
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11 |
MIDTERM EVALUATION & CRITERIA
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12 |
Case study: Urban waste management and the transformation of pollution into earnings
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13 |
Guest speaker: Ecology and bio-diversity; respect to the species’ right to live |
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14 |
THREE MINUTES AT THE LECTERN: Bio-diversity in the university campus and ecological stance Student presentations about a subject matter |
Preparation for the three-minute presentations at the lectern |
15 |
Sustainability after graduation (At the beginning of business life) within the “Multidisciplinary” and “Transdisciplinary” frameworks
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16 |
FINAL (Project submission and presentation) |
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Recommended Sources
RECOMMENDED SOURCES |
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Textbook |
Hedstrom, G. S. (2018). Sustainability : What It Is and How to Measure It. De Gruyter. http://eds.a.ebscohost.com.lproxy.yeditepe.edu.tr/eds/ebookviewer/ebook?sid=9604f7d7-7b70-458d-a2ef-f8c9639603f0%40sessionmgr4006&vid=5&rid=1&format=EB |
Additional Resources |
Diwekar, U. M., & Cabezas, H. (2012). Sustainability : Multi-disciplinary Perspectives. Bentham Science Publishers. http://eds.a.ebscohost.com.lproxy.yeditepe.edu.tr/eds/ebookviewer/ebook?sid=9604f7d7-7b70-458d-a2ef-f8c9639603f0%40sessionmgr4006&vid=4&rid=4&format=EB Garrido Azevedo, S., & Matias, J. C. O. (2017). Corporate Sustainability : The New Pillar of the Circular Economy. Nova Science Publishers, Inc. http://eds.a.ebscohost.com.lproxy.yeditepe.edu.tr/eds/ebookviewer/ebook?sid=9604f7d7-7b70-458d-a2ef-f8c9639603f0%40sessionmgr4006&vid=7&rid=11&format=EB Açık Radyo / Ömer Madra & Lecturer’s course notes |
Material Sharing
MATERIAL SHARING |
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Documents |
www.coadsys.yeditepe.edu.tr and in-class distribution |
Assignments |
www.coadsys.yeditepe.edu.tr and in-class distribution |
Exams |
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Assessment
ASSESSMENT |
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IN-TERM STUDIES |
NUMBER |
PERCENTAGE |
Midterm (Classwork: Preparation for the project) |
1 |
20 |
Presentation (Three minutes at the lectern) |
2 |
20 |
Homework-Classwork |
14 |
10 |
Final (Final Project submission and presentation) |
1 |
50 |
Total |
|
100 |
CONTRIBUTION OF FINAL PRESENTATION TO OVERALL GRADE |
|
50 |
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE |
|
50 |
Total |
|
100 |
Course’s Contribution to Program
COURSE CONTRIBUTION TO PROGRAM |
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No |
Program Learning Outcomes |
Contribution |
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1 |
2 |
3 |
4 |
5 |
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S/he has theoretical knowledge about the field of public relations |
X |
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2 |
S/he knows the research methods and techniques that are related to the field of public relations. |
X |
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3 |
S/he has knowledge and awareness about the interdisciplinary issues that are required by the field. S/he comprehends the relation of those issues with public relations. |
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X |
4 |
S/he is able to make oral presentations in English about her/his field. |
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X |
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5 |
S/he has the digital competencies that are required by the field. |
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X |
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6 |
S/he has the ability of creative thinking that is required by the field of public relations. |
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X |
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7 |
S/he has the abilities of research, planning, implementation, measurement and assessment that are necessary for a successful public relations practice. |
X |
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8 |
S/he evaluates and applies the knowledge and abilities she/he has acquired in her/his field to partner organizations in the sector through teamwork. |
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X |
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9 |
S/he is able to evaluate the knowledge and abilities she/he has acquired in her/his field from an analytical and critical perspective. |
X |
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10 |
S/he has the awareness of practicing and developing the profession of public relations by adhering to ethical rules. |
X |
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ECTS
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION |
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Activities |
Quantity |
Duration |
Total |
Course Duration |
14 |
3 |
42 |
Hours for off-the-classroom study (Pre-study, practice, etc.) |
15 |
3 |
45 |
Presentation (Three minutes at the lectern) |
2 |
3 |
6 |
Midterm (Classwork: Preparation fo the project) |
1 |
3 |
3 |
Homework-Classwork |
14 |
2 |
28 |
Final (File submission and preparation) |
1 |
3 |
3 |
Total Work Load |
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127 |
Total Work Load / 25 (h) |
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5,08 |
ECTS Credit of the Course |
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5 |