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TURKISH LANGUAGE II PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
TRD102 TURKISH LANGUAGE II 2 2 2 2

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course : Compulsory
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: 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.
Contents of the Course Unit: Types of sentence, narrative disorders, paragraph expression styles, types of written expression, types of oral expression, spelling rules and punctuation marks

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
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 -

SOURCE MATERIALS & RECOMMENDED READING

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.

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
It determines the risk by understanding the food regulations and legislation conditions.
0
2
Analyze the characteristic properties of food components.
0
3
They can take samples effectively, collect data through experimentation and analysis.
0
4
Performs microbiological analysis of foods.
0
5
Gains the ability to interpret and evaluate the data obtained.
0
6
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
0

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Uses basic technical knowledge in basic mathematics and science subjects.
0
2
Has knowledge about food products and ingredients and uses this information in food processing.
0
3
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
0
4
In the field of food, it adopts professional ethics and general moral values.
0
5
Uses food-related microbiological terms.
0
6
Gain knowledge of technology and preservation techniques in the field of food.
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
0
2
They take responsibility in the fields of production and/or R&D in the food industry.
0
3
They use information resources related to food safety and production technologies.
0

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
0
2
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
0
3
Uses basic devices and related technologies related to the field in food laboratories.
0

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
0
2
They take part in food hygiene practices.
0
3
She/He takes part in teamwork or works individually within her responsibilities.
3

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
It is aware of the necessity of lifelong learning.
5
2
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
3

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can prepare presentations by using information technologies effectively.
2
2
Uses visual, written and verbal communication effectively.
4
3
Have foreign language knowledge to follow current studies related to the field.
0
4
Uses information and communication technologies at the basic level required by the field.
0
5
She/He can take part in team work related to her field.
0

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
May take responsibility for observing professional ethics in the field.
0
2
They can take part in the production and quality determination of various food products.
0
3
May have competency in the evaluation of food hygiene and sanitation.
0
4
They can take part in the follow-up and implementation of food legislation.
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 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
Total Workload of the Course Unit 51
Workload (h) / 25.5 2
ECTS Credits allocated for the Course Unit 2,0