TURKISH LANGUAGE II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
TRD102	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:	In this course, the students learn the properties of the Turkish language, to eliminate the deficiencies through the examples of the language, to improve the rules of language, to improve the vocabulary with written and oral texts, to comply with the spelling (spelling) rules, gaining the ability to use punctuation marks in place and to use the mother tongue in the use of knowledge skills and to gain attitudes.
Contents of the Course Unit:	Types of sentence, narrative disorders, paragraph expression styles, types of written expression, types of oral expression, 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)
Lists the types of written and oral expression according to the opinions of the researchers who have done research on Turkish Language.
Makes applications to understand the kinds of sentences on sample texts.
Uses in-field and out-of-field sources of information when writing academic texts.
Classifies the narrative disorders according to their types on the sample texts.
Evaluates the sample texts by taking into account the rules of writing and punctuation.
Evaluates the sample texts from an academic perspective by looking at the scientific, critical, creative and constructive thinking fronts.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Video viewing / reading	Types of Sentences	Programmed Learning - Video Conference, Expression, Discussion
2	Video viewing / reading	Word Groups	Programmed Learning - Video Conference, Expression, Discussion
3	Video viewing / reading	Composition	Programmed Learning - Video Conference, Expression, Discussion
4	Video viewing / reading	Narration Forms	Programmed Learning - Video Conference, Expression, Discussion
5	Video viewing / reading	Speaking and Forms of Speaking	Programmed Learning - Video Conference, Expression, Discussion
6	Video viewing / reading	Incoherencies	Programmed Learning - Video Conference, Expression, Discussion
7	Video viewing / reading	Incoherencies	Programmed Learning - Video Conference, Expression, Discussion
8	-	MID-TERM EXAM	-
9	Video viewing / reading	Incoherencies	Programmed Learning - Video Conference, Expression, Discussion
10	Video viewing / reading	Diction and Diction Rules	Programmed Learning - Video Conference, Expression, Discussion
11	Video viewing / reading	Communication and Its Types	Programmed Learning - Video Conference, Expression, Discussion
12	Video viewing / reading	Didactical Forms	Programmed Learning - Video Conference, Expression, Discussion
13	Video viewing / reading	Forms that Happen Around the Event	Programmed Learning - Video Conference, Expression, Discussion
14	Video viewing / reading	Theater	Programmed Learning - Video Conference, Expression, Discussion
15	Video viewing / reading	Types of Poetry	Programmed Learning - Video Conference, Expression, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Turan, F. (2014). Stages of Evolution: Studies in Turkish Language and Literature. İstanbul: The Isis.
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.

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	Can define basic concepts about gastronomy.
2	Can interpret basic concepts, study areas and approaches related to the field.

KNOWLEDGE
Factual
	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.
2	Can 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	Can analyze the eating and drinking art, the related systems and structures.
2	Can prepare technical infrastructure and contents of the culinary activies.

SKILLS
Practical
	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.
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.
3	Can integrate basic cooking techniques and product preparation principles into today's technology.
4	Can 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	Can calculate costing in the food and beverage facilities.
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3	Can organize national and international competitions and fairs.

OCCUPATIONAL
Learning to Learn
	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.
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.
2	Can organize all gastronomy-related activities.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.
2	Can design communial and social pojects using historical, cultural and geographical values.
3	Can perform scientific researche and study 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