TÜRK DİLİ I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
TRD101	TÜRK DİLİ I	1	2	2	2

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is to make the students comprehend the properties of Turkish language and rules of operation. Students written and oral texts develop their vocabulary, language skills through. At the end of this course, students should follow the rules of spelling, to gain the habit of using punctuation in place, to gain the habit of reading books, to gain the habit of scientific, critical, questioning, interpretive, creative, constructive thinking.
İçerik:	Language and language features, language-thought relationship, language power, mother tongue-local language-nation language-state language-language of education-language of culture-international language, language-culture relationship, language families-language groups, world languages ​​of Turkish The course includes the historical periods and development of the Turkish language, grammar and its parts, sounds and features in Turkish, types of words-root-appendix, elements of sentence and sentence, rules and applications of spelling, punctuation and use of punctuation marks.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Examines the works of Turkish language researchers.
Distinguishes the place of Turkish in language families.
Classifies the development of Turkish language according to historical periods.
Distinguishes the root-additional difference in Turkish words.
Shows the root-additional distinction in Turkish words on the sample text.
Shows the elements of Turkish sentences on the sample text.
Checks the compatibility of the sample texts with the spelling rules.
Uses punctuation in accordance with spelling rules.
Evaluate Turkish texts according to different thinking systems.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Video viewing / reading Web-based research, Individual research	Language and Characteristics of Language	Programmed Learning - Video Conference
2	Video viewing / reading Web-based research, Individual research	Classification of Languages, Place of Turkish in World Languages	Programmed Learning - Video Conference
3	Video viewing / reading Web-based research, Individual research	Historical Development of Turkish and Its Stages	Programmed Learning - Video Conference
4	Video viewing / reading Web-based research, Individual research	Sounds and their characteristics	Programmed Learning - Video Conference
5	Video viewing / reading Web-based research, Individual research	Sounds in Turkish and their Classification	Programmed Learning - Video Conference
6	Video viewing / reading Web-based research, Individual research	Word Structure and Conjugation	Programmed Learning - Video Conference
7	Video viewing / reading Web-based research, Individual research	Word Structure and Conjugation	Programmed Learning - Video Conference
8	-	MID-TERM EXAM	-
9	Video viewing / reading Web-based research, Individual research	Word Structure and Conjugation	Programmed Learning - Video Conference
10	Video viewing / reading Web-based research, Individual research	Types of Words	Programmed Learning - Video Conference
11	Video viewing / reading Web-based research, Individual research	Types of Words	Programmed Learning - Video Conference
12	Video viewing / reading Web-based research, Individual research	Types of Words	Programmed Learning - Video Conference
13	Video viewing / reading Web-based research, Individual research	Verbs and Moods	Programmed Learning - Video Conference
14	Video viewing / reading Web-based research, Individual research	Complementary Verbs and Verbs in Terms of Structure	Programmed Learning - Video Conference
15	Video viewing / reading Web-based research, Individual research	Verbals, Elements of Sentence	Programmed Learning - Video Conference
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Aksan D. (1977-86), Her Yönüyle Dil, 1, 2, 3, TDK Yayınları, Ankara.
Aksoy Ö. A. (1990), Dil Yanlışları, Emel Matbaacılık, Ankara.
Banguoğlu T. (2000), Türkçenin Grameri, TDK Yayınları, Ankara.
Ergin M. (1993), Üniversiteler İçin Türk Dili, İstanbul, Bayrak Basım Yayın Dağıtım, İstanbul.
Levent A. S. (1973), Dil Üstüne, TDK Yayınları, Ankara.
Turan F. (2014), Stages of Evolution: Studies in Turkish Language and Literature, The Isis Press, İstanbul.
Aksaraylı, İ. (2011). Yükseköğretim Öğrencileri İçin Türk Dili. (5.Baskı). Manisa: Emek.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.	0
2	Interpret the basic concepts, areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.	0
2	Compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.	0
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.	0
2	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
3	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
4	Plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.	0
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	Organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.	0
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.			2
2	Organize activities related to the field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.	0
3	Perform scientific researches using knowledge and skills related to his field.	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	13	1	13
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	3	3
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	31	0	51