ARABIC II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ARA102E	ARABIC II	5	3	3	6

GENERAL INFORMATION
Language of Instruction :	Arabic
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	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	ARA101E - ARABIC I

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Course Objectives To acquire intermediate level of Arabic grammar, to understand and interpret the texts read in Arabic, to express their thoughts orally and in writing, To be able to read and understand nas and classical religious texts.
Contents of the Course Unit:	Ism-i tasgir, Reading-understanding, Practical orthographic studies, Linguistic discussions on the fragment, Ism-i mensûb, Prepositions of istifham, Ism-i tafdil, Sign names, Ism-i mevsuller, Sahih and malady verb, Sâlim verb and its conjugation, Emir and prohibitive verbs and other types of verbs, Types of adjectives.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the types of names.
Distinguish the types of verbs.
Corrects spelling mistakes.
Classifies the types of adjectives.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Ism-i tasgir	Lecture, Q&A
2	Reading	Reading comprehension practice	Lecture, Q&A
3	Literature review	Practical spelling exercises	Lecture, Case Study
4	Literature review	Linguistic discussions on the piece	Lecture, Case Study
5	Article reading	Ism-i mensûb	Lecture, Q&A
6	Reading	Prepositions of resignation	Lecturing, Problem Solving
7	Reading	Ism-i tafdil	Lecturing, Problem Solving
8	-	MID-TERM EXAM	-
9	Article reading	Sign names	Lecture, Q&A
10	Reading	Names of Mevsuller	Lecture, Q&A
11	Reading	Authentic and culpable verb	Lecture, Case Study
12	Literature review	Salim verb and its conjugation	Lecture, Case Study
13	Literature review	Verbs of command and prohibition and other types of verbs	Lecturing, Problem Solving
14	Lecture notes	Types of adjectives	Lecturing, Problem Solving
15	-	General review	Lecture, Q&A
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Açık, K. (2017). Arapça dilbilgisi. İstanbul: Fono Yayınları.
Cücen, H. (2011). Yeni sisteme göre Arapça : yardımcı kitabı. Ankara: Aydem.
Açık, K. ve Özaslan, H. (2016). Arapça ilk adım. İstanbul: Fono Yayınları.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

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.			2
2	Compare national and international cuisines in terms of similarities and differences.			2

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.		1
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	They calculate costs in the food and beverage field.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.		1

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.					4
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	They express their ideas using presentation and communication techniques in deliberate and verbal ways.				3
2	They 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	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.		1
2	Design social and social projects in his / her field using historical, cultural and geographical riches.		1
3	Perform scientific researches using knowledge and skills related to his field.				3

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