Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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YDL101 | FOREIGN LANGUAGE I (ENG.) | 1 | 3 | 3 | 3 |
GENERAL INFORMATION |
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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 |
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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) |
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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 |
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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 |
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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 |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can define basic concepts about gastronomy.
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2 |
Can interpret basic concepts, study areas and approaches related to the field.
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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2 |
Can compare national and international cuisines in terms of similarities and differences.
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SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can analyze the eating and drinking art, the related systems and structures.
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2 |
Can prepare technical infrastructure and contents of the culinary activies.
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SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can apply theoretical knowledge about food science into the field of gastronomy.
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2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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4 |
Can plan the work schedule and workflow in food and beverage enterprises.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can calculate costing in the food and beverage facilities.
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2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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3 |
Can organize national and international competitions and fairs.
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OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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2 |
Can find planning, executioning and editing mistakes systematicly related to his field.
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OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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2 |
Can organize all gastronomy-related activities.
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OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can interpret ethical values and legal regulations according to the codexes.
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2 |
Can design communial and social pojects using historical, cultural and geographical values.
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3 |
Can perform scientific researche and study using knowledge and skills related to his field.
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WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |