Creativity in Business Life (ART265) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Creativity in Business Life	ART265	Fall and Spring	3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	English
Course Type	Elective Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Lecture, Discussion, Drill and Practice.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	The aim of this course having the ability to develop and to use creativity.
Course Learning Outcomes	The students who succeeded in this course; To be able to promote practical solutions Crisis management in business life and private life Risk measurement on taking decisions process Being open to be experimental and to take risks
Course Content	Methods of creativity; using creativity in business life; overview and critique of the sector; new approaches by means of art; innovation.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Introduction to the course, Creativity in 21th century sectors
2	Process of Creativity and to form Inspiration
3	The Methods of Creativity and combine these with the projects
4	Project development and methods are determined on the basis of evaluating a topic determined by students as individual or teams in new perspectives	Preparation for project development
5	Dealing with the crises which are caused by the customers or the person concerned during the project development
6	Presentation of the project and let the students to critique and exercise each other
7	Budget Process of the Project / Purchasing Techniques
8	Midterm
9	Practical course with expert guest speaker (Brief information and question / answer)
10	Creative Strategy Development and Implementation / Understanding Customer Requests
11	Projects, litigation, advertisements, etc., which will be determined separately for each department, Reanalyzing work / understanding customer needs
12	To evaluate the developed analyzes and develop creative approaches
13	Communication in Business Life	Preparation for project development
14	4th Industrial Revolution and Creativity
15	General evaluation of training period
16	Final Assessment

Sources

Other Sources	1. Harvard Business Review Press (2013). Kendinizi Yönetmek. Melis İnan (Çev.). İstanbul: Optimist Yayın Grubu.
	2. Gelb, M. J. (2000). Leonardo da Vinci Gibi Düşünmek: Yedi Adımda Deha. İstanbul: Beyaz Yayınları.
	3. Gelb, M. J. (2004). Dehanızı Keşfedin: Tarihin En Devrimci 10 Aklı Gibi Düşünmenin Yolları. Handan Balkara (Çev.). İstanbul: Boyner Yayınları.
	4. May, R. (1987). Yaratma Cesareti. Alper Oysal (Çev.). İstanbul: Metis Yayınları.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	15	10
Laboratory	-	-
Application	2	10
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	2	10
Presentation	1	10
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	20
Final Exam/Final Jury	1	40
Toplam	22	100

Percentage of Semester Work	40
Percentage of Final Work	60
Total	100

Course Category

Core Courses	X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

#	Program Qualifications / Competencies	Level of Contribution
#	Program Qualifications / Competencies	1	2	3	4	5
1	Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.
2	Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.
3	Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
4	Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.
5	Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.
6	Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.
7	Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8	Can make all necessary dietary adjustments where special nutrition is required.
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10	Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities	Number	Duration (Hours)	Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)	16	3	48
Laboratory
Application	2	4	8
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration	1	10	10
Project
Report
Homework Assignments	2	6	12
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	10	10
Prepration of Final Exams/Final Jury	1	12	12
Total Workload			100