ADVANCED ENGLISH SKILLS I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
YDL103	ADVANCED ENGLISH SKILLS I	1	3	3	3

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
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:	This course is designed to help freshmen better cope with the English-language coursework in their major fields of study by concentrating on reading, critical thinking, vocabulary development and writing. It is aimed to reinforce and expand the students’ English competence and performance through textual and structural analysis, i.e., through learning how meaning is communicated by the organization of a text and learning how English syntax contributes to meaning.
İçerik:	This course combines elements of both the strategies approach and the task based approach to language learning. The students are being trained to incorporate materials from several textual sources and to use academic texts critically. Coursework involves reading and analyzing various upper-intermediate and advanced level texts as well as listening activities relevant to the chosen topics

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Identify advanced level of grammar structure.
Criticize and interpret the advanced level of reading passages.
Develop listening skills
Develop the ability to expand their vocabulary through multiple methods.
Compose an essay by developing content, using specific grammatical structures and giving thematically related examples about the given topic.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Introduction to the Course Goals, Assignments, Schedule, Criteria, Policies	-
2	The relevant unit in the course book	Unit 1: The Way We Are Talking about the dysfunctional families, telling and writing a story about an unusual person from the past with Narrative Tenses.	Lecture & Discussion & Inquiry-based Learning
3	The relevant unit in the course book	Managing conversation: Agreeing, Disagreeing and Partially Agreeing	Lecture & Discussion & Inquiry-based Learning
4	The relevant unit in the course book	Unit 2: Wild World Listening conversations and reading a text about animals and their characteristics and human’s attitudes to animals	Lecture & Discussion & Inquiry-based Learning
5	The relevant unit in the course book	Managing conversations on similarities and differences between humans and chimpanzees with using a wide range of Verbs of Senses and Articles	Lecture & Discussion & Inquiry-based Learning
6	The relevant unit in the course book	Unit 3: On the Money Listening to people talking about how they spend money and writing a web article called ‘How to be rich’	Lecture & Discussion & Inquiry-based Learning
7	The relevant unit in the course book	Reading an article about money trends, giving and responding to opinions about money issues with the use of Future Forms.	Lecture & Discussion & Inquiry-based Learning
8	-	MID-TERM EXAM	-
9	The relevant unit in the course book	Reading and analyzing movie review; Hobbits and Other Creatures Studying on Adjective Clauses with Prepositions	Lecture & Discussion & Inquiry-based Learning
10	The relevant unit in the course book	Unit 4: Through The Ages Giving a talk about the uses of and history of plastic. The Passive Structure	Lecture & Discussion & Inquiry-based Learning
11	The relevant unit in the course book	Using Compound Nouns and Possessive ‘s Writing a paragraph about advantages and disadvantages of internet.	Lecture & Discussion & Inquiry-based Learning
12	The relevant unit in the course book	Unit 5: Island Hopping Managing conversations using Discourse Markers	Lecture & Discussion & Inquiry-based Learning
13	The relevant unit in the course book	Listening of an interview about a survival TV show Reading the text ‘An Unexplained Mystery’ Studying on Past Deduction and Speculation	Lecture & Discussion & Inquiry-based Learning
14	The relevant unit in the course book	Talking about utopian and dystopian stories, films and games. Listening a conversation about dystopian fiction as a study of Pronouns and Substitution.	Lecture & Discussion & Inquiry-based Learning
15	The relevant unit in the course book	Writing a paragraph comparing science fiction and reality	Lecture & Discussion & Inquiry-based Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Friedland,D. Tomalin, M. (2017) Jetstream Advanced. United Kingdom: Helbling languages

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.
2	Interpret the basic concepts, areas and approaches related to the field.

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.
2	Compare national and international cuisines in terms of similarities and differences.

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

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.
2	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

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

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.
2	Find planning, executioning and editing mistakes systematicly related to his field.

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

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

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	3	42
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	13	1	13
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	4	4
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	44	0	77