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 : | 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 | Assist.Prof. NEVRUZ BERNA TATLISU |
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 |
Define basic concepts about gastronomy.
|
0 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
|
0 |
KNOWLEDGE |
|||||||
---|---|---|---|---|---|---|---|
Factual |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
|
0 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
|
0 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Cognitive |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
|
0 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
|
0 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Practical |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
|
0 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
|
0 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
|
0 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Calculate costs in the food and beverage field.
|
0 | |||||
2 |
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
|
0 | |||||
3 |
Organizes participation to national and international competitions and fairs in its field.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
|
0 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
|
2 | |||||
2 |
Organize activities related to the field.
|
0 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
|
0 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
|
0 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
|
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 |