RUSSIAN I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
RUS101	RUSSIAN I	7	3	3	6

GENERAL INFORMATION
Language of Instruction :	Russia
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Assist.Prof. SEVDA POLAT
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to develop students' basic language skills in Russian.
Contents of the Course Unit:	This lesson covers Cyrillic alphabet, structure of simple and compound sentences, personal pronouns, the question "who", "whose", "where", "how"; the conjuctions, the numbers, the present tense and the present continous tense.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Students express himself/herself in simple sentences.
Students learn the structure of simple and complex sentences.
Students make simple and complex sentences.
Students compare the grammatical differences between their native language and Russian.
Students will be able to relate the new Russian vocabulary learnt to its usage in English and Turkish.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Research and homework	Cyrillic alphabet. Reading rules.	Lecture and execise
2	Research and homework	Cyrillic alphabet. Reading rules. The gender of nouns.	Lecture and execise
3	Reading and homework	The gender of nouns. The questions "who is this" and "what is this". The pronouns.	Lecture and execise
4	Reading and homework	The dialouges of greeting and farewel.	Lecture and execise
5	Reading and homework	The suffix of present and present continous tense.	Lecture and execise
6	Reading and homework	The question "whose"	Lecture and execise
7	Reading and homework	General review.	Lecture and execise
8	-	MID-TERM EXAM	-
9	Reading and homework	The plural form of nouns.	Lecture and execise
10	Reading and homework	Form of simple and complex sentences using conjuctions.	Lecture and execise
11	Reading and homework	Simple and complex sentences in the present and present continous tense. Conjunctions.	Lecture and execise
12	Reading and homework	The question "where". The conjuction "but".	Lecture and execise
13	Reading and homework	The past tense and suffixes of past tense.	Lecture and execise
14	Reading and homework	Making complex sentences and translation.	Lecture and execise
15	Reading and homework	General review	Lecture and execise
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Чернышов, С. (2009). Поехали! 1.1 Русский язык для взрослых. М.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0
2	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0
2	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0
2	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
2	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines	0
3	Will be able to create individual menus using the principle of healthy eating plate.	0
4	Will be able to create individual menus using the principle of healthy eating plate.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0
2	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.	0
2	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.	0
2	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.		1
3	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.	0
4	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
3	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
4	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
5	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	0
6	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	3	42
Assignment (Homework)	10	1	10
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	3	3	9
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	3	3	9
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	60	0	156