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FOREIGN LANGUAGE I (ENG.) PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
YDL101 FOREIGN LANGUAGE I (ENG.) 1 3 3 3

GENERAL INFORMATION

Language of Instruction : English
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 Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of this course is to provide English learners with integrated language skills such as reading, listening and writing resulting in a level of basic language knowledge.
Contents of the Course Unit: This course will focus on grammar rules, basic word knowledge and usage, reading comprehension, reading out of the lesson, and paragraph writing.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Define definite and indefinite articles and employ them in elementary level of communication and writing skills.
Define prepositions and employ them in elementary level of communication and writing skills.
Construct sentences in Simple Present Tense, Present Continuous Tense and Simple Past Tense both in an oral and written task.
Interpret the texts written in elementary level of English.
Write a paragraph describing their hobbies and daily activities in elementary level.
Demonstrate communication skills in elementary level of English.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Video watching/ Reading Greeting People and Introducing Yourself; To be – Adjectives Programmed Learning
2 Video watching/ Reading Talking About Family; To Have, This/That, These/Those Programmed Learning
3 Video watching/ Reading Occupations; Subject Pronouns- Possessive Adjectives Programmed Learning / Videoconferencing
4 Video watching/ Reading Countries, Nationalities, English Alphabet and Numbers; There is -There are Programmed Learning
5 Video watching/ Reading Daily routines; Simple Present Tense, Adverbs of Frequency Programmed Learning
6 Video watching/ Reading Describing People and Parts of the body; Present Progressive Programmed Learning / Videoconferencing
7 Video watching/ Reading Definite and Indefinite Articles; A-an-the- no article Programmed Learning
8 - MID-TERM EXAM -
9 Video watching/ Reading Revision Programmed Learning
10 Video watching/ Reading Food and Drinks, Giving Recipes; Countable and Uncountable Nouns Programmed Learning
11 Video watching/ Reading Expressions of Quantity; Some-any, how much- how many Quantifiers; a few, a little, a lot of, much, many, some ,any Giving Recipes Programmed Learning / Videoconferencing
12 Video watching/ Reading Past Simple Form of Verb To be; Was-Were Programmed Learning
13 Video watching/ Reading Past Simple with Regular Verbs and Irregular Verbs Programmed Learning
14 Video watching/ Reading Exercises on habits in the Past Simple Programmed Learning / Videoconferencing
15 Video watching/ Reading Revision Programmed Learning
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Puchta, H., Stranks, J. (2010). English in mind –(Modul Tests). Cambridge University Press.
Seligson, P. (2009). Richmond essential english course elementary-2. Richmond Publishing.
Walker, E., Elsworth, S. (2000). Grammar practice for elementary students. Longman 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
The student use this information for understanding the production methods of food production.
0
2
Food products, compounds and additives as some knowledge of the production, use of this information
2
3
Food production and quality control laboratory to assess the results with information obtained.
0
4
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
0
5
Food product processing by following the advances of age can participate in R & D activities
5

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Food business, and laboratory workflow level of computer use in the computer system to follow.
3
2
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
5
3
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.
0
4
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
0
5
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
0
6
Food in general has adopted the moral and ethical values ​​of professional
4
7
Learning and can apply what they learn in the field of food regardless of the display.
4
8
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Doing research on food technology and security solutions to identify and develop the data he obtained.
0
2
Food production and food security of information resources related to the use area.
0

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Food Technology in the field of technical education by taking additional uses current techniques and tools.
0
2
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
0
3
In order to follow developments in the field of food effectively takes advantage of information technologies.
0

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she determines the risks in a food business and takes precautions
0
2
He/she uses the basic laboratory devices used in the laboratory
4
3
He/she follows the production and keeps records
0
4
He/she plans for food hygiene training and measures of the effectiveness
1
5
Food production and safety line on the team works and works effectively
0
6
Using the basic knowledge of food is related to the field with a given task are executed independently.
2

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she knows the need for lifelong learning and makes its requirements
4
2
He/she follows trainings related to the subject
5
3
Participates in training programs for professional development in the field of food
0

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
5
2
He/she follow food fairs, and professional developments in the field
0
3
He/she uses information technologies effectively and prepare presentations
4
4
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
3
5
He/she use visually, the effective use of written and oral communication.
5

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
He/she works several food areas of food legislation specified
3
2
He/she follows and implements the legislation related the food industry
2
3
He/she follows decumentation by critical control points and quaity assurance and takes precautions
0
4
He/she prepare food hyhiene education and operation it.
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 3 42
Preliminary & Further Study 13 2 26
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 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 31 0 77
Total Workload of the Course Unit 77
Workload (h) / 25.5 3
ECTS Credits allocated for the Course Unit 3,0