TURKISH LANGUAGE I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
TRD101	TURKISH LANGUAGE I	1	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:	The aim of this course is to make the students comprehend the properties of Turkish language and rules of operation. Students written and oral texts develop their vocabulary, language skills through. At the end of this course, students should follow the rules of spelling, to gain the habit of using punctuation in place, to gain the habit of reading books, to gain the habit of scientific, critical, questioning, interpretive, creative, constructive thinking.
Contents of the Course Unit:	Language and language features, language-thought relationship, language power, mother tongue-local language-nation language-state language-language of education-language of culture-international language, language-culture relationship, language families-language groups, world languages ​​of Turkish The course includes the historical periods and development of the Turkish language, grammar and its parts, sounds and features in Turkish, types of words-root-appendix, elements of sentence and sentence, rules and applications of spelling, punctuation and use of punctuation marks.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Examines the works of Turkish language researchers.
Distinguishes the place of Turkish in language families.
Classifies the development of Turkish language according to historical periods.
Distinguishes the root-additional difference in Turkish words.
Shows the root-additional distinction in Turkish words on the sample text.
Shows the elements of Turkish sentences on the sample text.
Checks the compatibility of the sample texts with the spelling rules.
Uses punctuation in accordance with spelling rules.
Evaluate Turkish texts according to different thinking systems.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Video viewing / reading Web-based research, Individual research	Language and Characteristics of Language	Programmed Learning - Video Conference
2	Video viewing / reading Web-based research, Individual research	Classification of Languages, Place of Turkish in World Languages	Programmed Learning - Video Conference
3	Video viewing / reading Web-based research, Individual research	Historical Development of Turkish and Its Stages	Programmed Learning - Video Conference
4	Video viewing / reading Web-based research, Individual research	Sounds and their characteristics	Programmed Learning - Video Conference
5	Video viewing / reading Web-based research, Individual research	Sounds in Turkish and their Classification	Programmed Learning - Video Conference
6	Video viewing / reading Web-based research, Individual research	Word Structure and Conjugation	Programmed Learning - Video Conference
7	Video viewing / reading Web-based research, Individual research	Word Structure and Conjugation	Programmed Learning - Video Conference
8	-	MID-TERM EXAM	-
9	Video viewing / reading Web-based research, Individual research	Word Structure and Conjugation	Programmed Learning - Video Conference
10	Video viewing / reading Web-based research, Individual research	Types of Words	Programmed Learning - Video Conference
11	Video viewing / reading Web-based research, Individual research	Types of Words	Programmed Learning - Video Conference
12	Video viewing / reading Web-based research, Individual research	Types of Words	Programmed Learning - Video Conference
13	Video viewing / reading Web-based research, Individual research	Verbs and Moods	Programmed Learning - Video Conference
14	Video viewing / reading Web-based research, Individual research	Complementary Verbs and Verbs in Terms of Structure	Programmed Learning - Video Conference
15	Video viewing / reading Web-based research, Individual research	Verbals, Elements of Sentence	Programmed Learning - Video Conference
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Aksan D. (1977-86), Her Yönüyle Dil, 1, 2, 3, TDK Yayınları, Ankara.
Aksoy Ö. A. (1990), Dil Yanlışları, Emel Matbaacılık, Ankara.
Banguoğlu T. (2000), Türkçenin Grameri, TDK Yayınları, Ankara.
Ergin M. (1993), Üniversiteler İçin Türk Dili, İstanbul, Bayrak Basım Yayın Dağıtım, İstanbul.
Levent A. S. (1973), Dil Üstüne, TDK Yayınları, Ankara.
Turan F. (2014), Stages of Evolution: Studies in Turkish Language and Literature, The Isis Press, İstanbul.
Aksaraylı, İ. (2011). Yükseköğretim Öğrencileri İçin Türk Dili. (5.Baskı). Manisa: Emek.

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	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