| Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
| YDL102 |
FOREIGN LANGUAGE II (ENG.) |
2 |
3 |
3 |
3 |
GENERAL INFORMATION |
| Language of Instruction : |
English |
| Level of the Course Unit : |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Type of the Course : |
Compulsory |
| Mode of Delivery of the Course Unit |
- |
| Coordinator of the Course Unit |
Prof. ASLI ALBAYRAK |
| Instructor(s) of the Course Unit |
|
| Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
| Objectives of the Course Unit: |
The aim of this course is to provide English learners with integrated language skills such as reading, listening and writing resulting in a level of basic language knowledge. |
| Contents of the Course Unit: |
This course will focus on grammar rules, basic word knowledge and usage, reading comprehension, reading out of the lesson, and paragraph writing. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Verbally, and in written texts broadly sets sentences in time, present and past tense. |
| Defines the basic modes and uses them in initial communication and writing skills. |
| Translates sentences from English to Turkish and from Turkish to English at basic level. |
| Interpret texts written in English at the beginning level. |
| Writes a paragraph at a basic level describing an event or memory in the past. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
| Week |
Preparatory |
Topics(Subjects) |
Method |
| 1 |
Video watching/ Reading |
Linking Ideas: Present and Past Irregular Plurals, Consonants, There was/were |
Programmed Learning |
| 2 |
Video watching/ Reading |
Countable and Uncountable Nouns, Imperatives Healthy Living and habits |
Programmed Learning |
| 3 |
Video watching/ Reading |
Can for ability Could and Couldn’t Skills at work |
Programmed Learning /
Videoconferencing |
| 4 |
Video watching/ Reading |
Can for requests Adjectives and Adverbs |
Programmed Learning |
| 5 |
Video watching/ Reading |
Describing People, Present Continuous and Adjectives |
Programmed Learning |
| 6 |
Video watching/ Reading |
Question Formation, Prepositions: at, in, on, to |
Programmed Learning /
Videoconferencing |
| 7 |
Video watching/ Reading |
Have to/ don’t have to Housework, home, school & work obligations |
Programmed Learning |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Video watching |
Offering and Inviting Why..? Would you like to…? Let’s…? Free time activities |
Programmed Learning |
| 10 |
Video watching/ Reading |
Be going to + infinitive for plans |
Programmed Learning |
| 11 |
Video watching/ Reading |
Be going to weak forms: Maybe/perhaps |
Programmed Learning /
Videoconferencing |
| 12 |
Video watching/ Reading |
Past Simple have to |
Programmed Learning |
| 13 |
Video watching/ Reading |
Transport, Prepositions of movement Address Description |
Programmed Learning |
| 14 |
Video watching |
Writing Activities |
Programmed Learning /
Videoconferencing |
| 15 |
Video watching |
Writing Activities |
Programmed Learning |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
| Puchta, H., Stranks, J. (2010). English in mind –(Modul Tests). Cambridge University Press. |
| Seligson, P. (2009). Richmond essential english course elementary-2. Richmond Publishing. |
| Walker, E., Elsworth, S. (2000). Grammar practice for elementary students. Longman Press. |
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.
|
|
1 |
|
|
|
|
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.
|
|
|
|
3 |
|
|
| 2 |
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 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 |
3 |
42 |
| Preliminary & Further Study |
13 |
2 |
26 |
| 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 |
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 |
31 |
0 |
77 |
|
Total Workload of the Course Unit |
77 |
|
|
Workload (h) / 25.5 |
3 |
|
|
ECTS Credits allocated for the Course Unit |
3,0 |
|