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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
TRD102E TURKISH LANGUAGE II 2 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: It is aimed to provide information about the features of the Turkish language, language rules, written and spoken texts, vocabulary and spelling rules.
Contents of the Course Unit: Sentence types, expression disorders, paragraph expression styles, written expression types, oral expression types, 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)

List the written and verbal expression types by using the opinions of researchers who conducted study on Turkish.
Conduct practices to comprehend the types of sentences with sample texts.
Use information sources within and outside the field while writing texts.
Categorize incoherencies on sample texts according to their types.
Evaluate the sample texts by considering the spelling rules and punctuations.
It evaluates sample texts from an academic perspective, looking at scientific, critical, creative and constructive thinking aspects.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Watching Videos, Reading Types of Sentences Programmed Learning - Video Conferencing, Lecture, Discussion
2 Watching Videos, Reading Word Groups Programmed Learning - Video Conferencing, Lecture, Discussion
3 Watching Videos, Reading Composition Programmed Learning - Video Conferencing, Lecture, Discussion
4 Watching Videos, Reading Narration Forms Programmed Learning - Video Conferencing, Lecture, Discussion
5 Watching Videos, Reading Speaking and Forms of Speaking Programmed Learning - Video Conferencing, Lecture, Discussion
6 Watching Videos, Reading Incoherencies Programmed Learning - Video Conferencing, Lecture, Discussion
7 Watching Videos, Reading Incoherencies Programmed Learning - Video Conferencing, Lecture, Discussion
8 - MID-TERM EXAM -
9 Watching Videos, Reading Incoherencies Programmed Learning - Video Conferencing, Lecture, Discussion
10 Watching Videos, Reading Diction and Diction Rules Programmed Learning - Video Conferencing, Lecture, Discussion
11 Watching Videos, Reading Communication and Its Types Programmed Learning - Video Conferencing, Lecture, Discussion
12 Watching Videos, Reading Didactical Forms Programmed Learning - Video Conferencing, Lecture, Discussion
13 Watching Videos, Reading Forms that Happen Around the Event Programmed Learning - Video Conferencing, Lecture, Discussion
14 Watching Videos, Reading Theater Programmed Learning - Video Conferencing, Lecture, Discussion
15 Watching Videos, Reading Types of Poetry Programmed Learning - Video Conferencing, Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

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.
Turan F. (2014). Stages of Evolution: Studies in Turkish Language and Literature. Istanbul: The Isis 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
Define basic concepts about gastronomy.
2
Interpret the basic concepts, areas and approaches related to the field.

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

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.
2
Prepare the technical infrastructure and contents of kitchen activities.

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.
2
Collaborate with shareholders in the field to bring new ideas, products to the market.
3
Integrate basic kitchen techniques and product preparation principles into today's technology.
4
Plan the work schedule and workflow in food and beverage enterprises.

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

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.
2
Find planning, executioning and editing mistakes systematicly related to his field.

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.
2
They organize activities related to the field.

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.
2
Design social and social projects in his / her field using historical, cultural and geographical riches.
3
Perform scientific researches using knowledge and skills related to his field.

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