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FACULTY OF BUSINESS
Accounting and Auditing Program
GEAR 214 | Course Introduction and Application Information
Course Name |
Presentation Skills in Communication
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEAR 214
|
Fall/Spring
|
1
|
2
|
3
|
4
|
Prerequisites |
None
|
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Course Language | ||||||
Course Type |
Second Foreign Language
|
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Course Level |
-
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | This course aims to improve in students two very important and desirable skills in interpersonal communication: (1) Communicating effectively and efficiently using audio-visual media; (2) Persuading the audience into complying with the aim of the presentation / presenter. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course aims to equip the students with the fifth language proficiency skill: Sharing information through effective presentations (the original four were: Listening, Speaking, Reading, Writing) It aims to create awareness regarding the importance of interpersonal communication skills and does this through both theory and practice. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction of Lecture Sources and Software Explanation of the general design and approach of the course. First exposure to the process of communication, past and present. | Just come to class with an open mind. |
2 | Weekly subjects, presentations skills, verbal / non-verbal communication Non-verbal communication in more detail | Course Book: Business Communication Today, Bovée, Courtland, & Thill, John V., 12th Edition, 2014, Prentice Hall, |
3 | Warm up: Why you need presentation skills, importance of communication in business, FAQ / Q&A, The meaning of effective communication | Chapter 1 (pp 40 – 68) |
4 | 5W1H approach to successful communication Secrets of successful orators | Chapter 4 (pp 123 – 148) |
5 | Express your feelings through role-play Sample presentations | Chapter 5 (pp 152 – 177) |
6 | What to present: Content, idea, tip Idea generation techniques: Story-teller's tour, Brain-storming, Utilizing field sources, et al. | Chapter 6 (pp 182 – 206) |
7 | Persuasive messages: AIDA as the road plan Sample presentations | Chapter 12 |
8 | How to find and process information Secondary sources Primary sources How to present words, typography, visuals, symbols, fonts and other written characters, use of colors | Chapter 7, 8, 9 summary; Short review of Chapter 6 Steve Jobs in Apple videos |
9 | How to write a manuscript format report as a basis for the presentation | Chapters 14 and 15 (pp 437 – 494) |
10 | How to prepare a professional presentation | Chapters 16 and 17 (pp 506 – 552) |
11 | MIDTERM EXAM | |
12 | Student Presentations | |
13 | Student Presentations | |
14 | Student Presentations | |
15 | Review of the semester | |
16 | Final Project |
Course Notes/Textbooks | Course Book: Business Communication Today, Bovée, Courtland, & Thill, John V., 12th Edition, 2014, Prentice Hall, |
Suggested Readings/Materials | A long list to be presented by the Lecturer on the opening day TED talks Videos to be supplied by the Lecturer |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
15
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques |
1
|
5
|
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury |
2
|
40
|
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam | ||
Total |
Weighting of Semester Activities on the Final Grade | ||
Weighting of End-of-Semester Activities on the Final Grade | ||
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
0
|
||
Field Work |
0
|
||
Quizzes / Studio Critiques |
1
|
12
|
12
|
Portfolio |
0
|
||
Homework / Assignments |
1
|
20
|
20
|
Presentation / Jury |
2
|
25
|
50
|
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
30
|
30
|
Final Exam |
0
|
||
Total |
160
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | To be able to acquire theoretical and practical knowledge and skills in the area. |
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2 | To be able to approach problems with an analytical and holistic viewpoint. |
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3 | To be able to gain knowledge about both national and international accounting and auditing standards. |
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4 | To be able to communicate the findings and solutions to the accounting and auditing problems in written and oral formats. |
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5 | To be able to critically evaluate the performance of accounting and other related management information systems, and organizations. |
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6 | To be able to develop innovative and creative approach to real-life business issues. |
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7 | To be able to integrate knowledge gained in the main areas of accounting and auditing through a strategic perspective. |
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8 | To be able to act in accordance with the scientific and ethical values in studies related to accounting and auditing. |
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9 | To be able to demonstrate both leadership and team-work skills through being an efficient and effective team member. |
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10 | To be able to have an ethical perspective and social responsiveness when evaluating and making business decisions. |
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11 | To be able to collect data in the area of business administration and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). |
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12 | To be able to speak a second foreign at a medium level of fluency efficiently. |
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13 | To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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