TÜRK DİLİ II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
TRD102	TÜRK DİLİ II	2	2	2	2

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Lecturer KÜBRA SAĞLAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	In this course, the students learn the properties of the Turkish language, to eliminate the deficiencies through the examples of the language, to improve the rules of language, to improve the vocabulary with written and oral texts, to comply with the spelling (spelling) rules, gaining the ability to use punctuation marks in place and to use the mother tongue in the use of knowledge skills and to gain attitudes.
İçerik:	Types of sentence, narrative disorders, paragraph expression styles, types of written expression, types of oral expression, spelling rules and punctuation marks

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Lists the types of written and oral expression according to the opinions of the researchers who have done research on Turkish Language.
Makes applications to understand the kinds of sentences on sample texts.
Uses in-field and out-of-field sources of information when writing academic texts.
Classifies the narrative disorders according to their types on the sample texts.
Evaluates the sample texts by taking into account the rules of writing and punctuation.
Evaluates the sample texts from an academic perspective by looking at the scientific, critical, creative and constructive thinking fronts.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Video viewing / reading	Types of Sentences	Programmed Learning - Video Conference, Expression, Discussion
2	Video viewing / reading	Word Groups	Programmed Learning - Video Conference, Expression, Discussion
3	Video viewing / reading	Composition	Programmed Learning - Video Conference, Expression, Discussion
4	Video viewing / reading	Narration Forms	Programmed Learning - Video Conference, Expression, Discussion
5	Video viewing / reading	Speaking and Forms of Speaking	Programmed Learning - Video Conference, Expression, Discussion
6	Video viewing / reading	Incoherencies	Programmed Learning - Video Conference, Expression, Discussion
7	Video viewing / reading	Incoherencies	Programmed Learning - Video Conference, Expression, Discussion
8	-	MID-TERM EXAM	-
9	Video viewing / reading	Incoherencies	Programmed Learning - Video Conference, Expression, Discussion
10	Video viewing / reading	Diction and Diction Rules	Programmed Learning - Video Conference, Expression, Discussion
11	Video viewing / reading	Communication and Its Types	Programmed Learning - Video Conference, Expression, Discussion
12	Video viewing / reading	Didactical Forms	Programmed Learning - Video Conference, Expression, Discussion
13	Video viewing / reading	Forms that Happen Around the Event	Programmed Learning - Video Conference, Expression, Discussion
14	Video viewing / reading	Theater	Programmed Learning - Video Conference, Expression, Discussion
15	Video viewing / reading	Types of Poetry	Programmed Learning - Video Conference, Expression, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

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

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	The student use this information for understanding the production methods of food production.	0
2	Food products, compounds and additives as some knowledge of the production, use of this information	0
3	Food production and quality control laboratory to assess the results with information obtained.	0
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.	0
5	Food product processing by following the advances of age can participate in R & D activities	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.	0
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.	0
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.	0
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.	0
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches	0
6	Food in general has adopted the moral and ethical values ​​of professional	0
7	Learning and can apply what they learn in the field of food regardless of the display.	0
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.	0
2	Food production and food security of information resources related to the use area.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.	0
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.	0
3	In order to follow developments in the field of food effectively takes advantage of information technologies.	0

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions	0
2	He/she uses the basic laboratory devices used in the laboratory	0
3	He/she follows the production and keeps records	0
4	He/she plans for food hygiene training and measures of the effectiveness	0
5	Food production and safety line on the team works and works effectively	0
6	Using the basic knowledge of food is related to the field with a given task are executed independently.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements			2
2	He/she follows trainings related to the subject	0
3	Participates in training programs for professional development in the field of food	0

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother	0
2	He/she follow food fairs, and professional developments in the field		1
3	He/she uses information technologies effectively and prepare presentations	0
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.	0
5	He/she use visually, the effective use of written and oral communication.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified	0
2	He/she follows and implements the legislation related the food industry	0
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions	0
4	He/she prepare food hyhiene education and operation it.	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