ADVANCED WRITING SKILLS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MUT412	ADVANCED WRITING SKILLS	5	3	3	5

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 :	Elective
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:
Contents of the Course Unit:

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

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Writing a paragraph	learning page format-capitalization-identifying simple sentences-s-v agreement-fragments-writing editing and revising an academic writing	practice 1 to 12 on longman academic series 3 book-class activities
2	Narrative paragraph	compound nouns-time order signals-conjunctions-punctuation-three comma rules-timed writing	all practices of unit 2 class activities
3	Basic paragraph structure	adjectives-organization-outlining-expansion	all practices of unit 3- class activities
4	Logical division of ideas	synonyms-unity and coherence-run ons and comma splices	all practices of unit 4- class activities
5	exercises on book	noticing vocabulary,sentence structure	all practices of unit class activities
6	exercises on book	expansion,writing assignments,applying vocabulary	all practices of unit class activities
7	review session	study questions	all practices of unit class activities
8	-	MID-TERM EXAM	-
9	cause and effect paragraphs	prefixe-transition signals-	all practices of unit class activities
10	Process paragraphs	phrasal verbs-clauses and complex sentences	all practices of unit class activities
11	practicess related to the chapter	noticing vocabulary,organisation,sentence structure,applying vocabulary	all practices of unit class activities
12	Definition paragraphs	word knowledge-clustering-expansion	all practices of unit class activities
13	practices related to the chapter	noticing vocabulary,organisation,sentence structure,applying vocabulary	all practices of unit class activities
14	-	review session	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Oshima, A. and Houge, A. (2014). Longman Academic Writing Series. Pearson Education Raimes,A. (2004). Exploring Through Writing. Cambridge University Press

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	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0