Etiquette and Protocol Boards
METALLURGY
Vocational School of Hereke Asım Kocabıyık
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Etiquette and Protocol Boards | MTJ211 | Elective | Associate degree | 2 | Fall | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Aysen ŞİMŞEK KANDEMİR
Lecturer Dr. Çağlar PEHLİVAN
Learning Outcomes of the Course Unit
1) Define the basic rules of etiquette
2) Identify the institutional and professional protocol
4) Identify the verbal, non-verbal and written rules of etiquette and protocol uses to communicate ,
5) Comprehend the greetings etiquette
6) Comprehend food and catering manners
7) Comprehend the apparel manner
8) Comprehend the meeting protocol and manner
9) Comprehend visiting protocol and manner
10) Comprehend e-mail, letters, correspondence etiquette
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | ||
| Learning Outcomes | ||||||||||||||||
| 1 | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 7 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 8 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 9 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 10 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course provides students with the knowledge ofintroduce, Greetings Fineness of-the National Anthem to the flag in salute as the Greetings Meat Rules; speech styles-Types, Invitation to Participation and Invitation Making Rules, Social Relationships, Good Faith, Humor, Friendship etiquette is; Clothing-Dress Code, eating etiquette is, visiting and Gifts import-export of etiquette, letter, phone, e-mail etiquette is.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required