ADVANCED ENGLISH SKILLS I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
YDL103	ADVANCED ENGLISH SKILLS I	1	3	3	3

GENERAL INFORMATION
Language of Instruction :	English
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:	This course is designed to help freshmen better cope with the English-language coursework in their major fields of study by concentrating on reading, critical thinking, vocabulary development and writing. It is aimed to reinforce and expand the students’ English competence and performance through textual and structural analysis, i.e., through learning how meaning is communicated by the organization of a text and learning how English syntax contributes to meaning.
Contents of the Course Unit:	This course combines elements of both the strategies approach and the task based approach to language learning. The students are being trained to incorporate materials from several textual sources and to use academic texts critically. Coursework involves reading and analyzing various upper-intermediate and advanced level texts as well as listening activities relevant to the chosen topics

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identify advanced level of grammar structure.
Criticize and interpret the advanced level of reading passages.
Develop listening skills
Develop the ability to expand their vocabulary through multiple methods.
Compose an essay by developing content, using specific grammatical structures and giving thematically related examples about the given topic.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to the Course Goals, Assignments, Schedule, Criteria, Policies	-
2	The relevant unit in the course book	Unit 1: The Way We Are Talking about the dysfunctional families, telling and writing a story about an unusual person from the past with Narrative Tenses.	Lecture & Discussion & Inquiry-based Learning
3	The relevant unit in the course book	Managing conversation: Agreeing, Disagreeing and Partially Agreeing	Lecture & Discussion & Inquiry-based Learning
4	The relevant unit in the course book	Unit 2: Wild World Listening conversations and reading a text about animals and their characteristics and human’s attitudes to animals	Lecture & Discussion & Inquiry-based Learning
5	The relevant unit in the course book	Managing conversations on similarities and differences between humans and chimpanzees with using a wide range of Verbs of Senses and Articles	Lecture & Discussion & Inquiry-based Learning
6	The relevant unit in the course book	Unit 3: On the Money Listening to people talking about how they spend money and writing a web article called ‘How to be rich’	Lecture & Discussion & Inquiry-based Learning
7	The relevant unit in the course book	Reading an article about money trends, giving and responding to opinions about money issues with the use of Future Forms.	Lecture & Discussion & Inquiry-based Learning
8	-	MID-TERM EXAM	-
9	The relevant unit in the course book	Reading and analyzing movie review; Hobbits and Other Creatures Studying on Adjective Clauses with Prepositions	Lecture & Discussion & Inquiry-based Learning
10	The relevant unit in the course book	Unit 4: Through The Ages Giving a talk about the uses of and history of plastic. The Passive Structure	Lecture & Discussion & Inquiry-based Learning
11	The relevant unit in the course book	Using Compound Nouns and Possessive ‘s Writing a paragraph about advantages and disadvantages of internet.	Lecture & Discussion & Inquiry-based Learning
12	The relevant unit in the course book	Unit 5: Island Hopping Managing conversations using Discourse Markers	Lecture & Discussion & Inquiry-based Learning
13	The relevant unit in the course book	Listening of an interview about a survival TV show Reading the text ‘An Unexplained Mystery’ Studying on Past Deduction and Speculation	Lecture & Discussion & Inquiry-based Learning
14	The relevant unit in the course book	Talking about utopian and dystopian stories, films and games. Listening a conversation about dystopian fiction as a study of Pronouns and Substitution.	Lecture & Discussion & Inquiry-based Learning
15	The relevant unit in the course book	Writing a paragraph comparing science fiction and reality	Lecture & Discussion & Inquiry-based Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Friedland,D. Tomalin, M. (2017) Jetstream Advanced. United Kingdom: Helbling languages

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.
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	3	42
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	13	1	13
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	4	4
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	44	0	77