| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| SPA101 |
SPANISH I |
7 |
3 |
3 |
6 |
GENERAL INFORMATION |
| Language of Instruction : |
Spanish |
| 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 |
Lecturer ANGELICA LOLITA AYDIN |
| Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
| Objectives of the Course Unit: |
To provide comprehension (listening-reading), speaking (conversation) and written and oral expression skills in subjects determined at A1 level within the scope of the Common European Framework of Reference for Languages (CEFR). |
| Contents of the Course Unit: |
Saludos y Presentación,
El Alfabeto/Abecedario Español, Pronunciación,
Los Números, Artículo determinado (definido)/indeterminado (indefinidio),
Los sustantivos (el género) /sustantivos plurales,
La hora/la fecha/los días/los meses,
Los pronombres personales, Los adjetivos, Los verbos: Ser/Estar, Haber |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Students who successfully complete this course can express themselves at a basic level. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
Literature review |
Introdution
General information about the course: Purpose, Content, Application, Evaluation
Announcement of the weekly course schedule: Syllabus
Source |
Lecture, conversation |
| 2 |
Literature review |
El Español / ¿Por qué el Español?
Saludos y Presentación |
Lecture, conversation |
| 3 |
Literature review |
El Alfabeto/Abecedario Español / Pronunciación
Ejercicios |
Lecture, conversation |
| 4 |
Literature review |
Pronunciación (continúa)
Ejercicios
Los números
Ejercicios |
Lecture, conversation |
| 5 |
Literature review |
Los artículos
Artículo definido/determinado
Artículo indefinido/indeterminado
Ejercicios
Los sustantivos (el género) /sustantivos plurales
Ejercicios |
Lecture, conversation |
| 6 |
Literature review |
Los sustantivos (el género) /sustantivos plurales) (continúa)
Ejercicios
Nacionalidad ¿De dónde eres?
Ejercicios |
Lecture, conversation |
| 7 |
Literature review |
Los pronombres personales
Ejercicios
El verbo SER |
Lecture, conversation |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature review |
El verbo SER (continúa)
Procedencia
La fecha
Las horas
Ejercicios |
Lecture, conversation |
| 10 |
Literature review |
El verbo SER (continúa)
Identificación de Personas o de Cosas
Profesión
Color
Ejercicios |
Lecture, conversation |
| 11 |
Literature review |
Los Adjetivos
Ejercicios
El verbo ESTAR
La fecha
Ejercicios |
Lecture, conversation |
| 12 |
Literature review |
Ejercicios
SER o ESTAR
Ejercicios |
Lecture, conversation |
| 13 |
Literature review |
SER o ESTAR (continúa)
Ejercicios
Los Adjetivos Posesivos
Ejercicios |
Lecture, conversation |
| 14 |
Literature review |
El verbo HABER (continúa)
Ejercicios |
Lecture, conversation |
| 15 |
Literature review |
El verbo HABER (continúa)
Ejercicios |
Lecture, conversation |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
| CORPAS, J., García, E., & Garmendia, A. (2015). Aula Internacional 1 (reimpresión). Difusión. Barcelona. |
ASSESSMENT |
| Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
| Level of Contribution |
| 0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
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 |
|
|
|
|
|
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 |
|
|
|
|
|
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 |
|
|
|
|
|
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 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 |
|
|
|
|
|
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 |
|
|
|
|
|
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 tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
|
0 |
|
|
|
|
|
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 explain the chemistry of food by using the knowledge of molecular gastronomy.
|
0 |
|
|
|
|
|
| 3 |
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 |
4 |
56 |
| Preliminary & Further Study |
14 |
3 |
42 |
| 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 |
6 |
5 |
30 |
| Mid-Term Exam |
1 |
1 |
1 |
| Preparation for the Mid-Term Exam |
5 |
5 |
25 |
| Short Exam |
0 |
0 |
0 |
| Preparation for the Short Exam |
0 |
0 |
0 |
| TOTAL |
41 |
0 |
155 |
|
Total Workload of the Course Unit |
155 |
|
|
Workload (h) / 25.5 |
6,1 |
|
|
ECTS Credits allocated for the Course Unit |
6,0 |
|