WRITTEN TRANSLATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MUT311	WRITTEN TRANSLATION	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	To lay the necessary groundwork by introducing the basic methods and concepts of translation and interpreting in connection with the analysis of the text, context and other translation-related elements that underlie translation activity. In addition to this, the aim of this course is to have the preliminary knowledge to analyze the translation activity in its social and professional context.
Contents of the Course Unit:	Basic reading for translation and acquisition of comprehension and lexical skills for translation. Analyzing and analyzing texts of different genres and features to make them suitable for translation. Acquisition of basic translation skills.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Students learn to analyze the text before starting the translation process
The student creates the Turkish terminology of the text to be translated
The student translates the text with the French terminology created.
The student revises and corrects the translation after the act of translation.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to translation types; written translation	Discussion
2	-	Introduction to translation types; written translation II	Discussion
3	-	Translation activity according to its forms and qualities	Discussion
4	-	Translation activity according to its forms and qualities	Discussion
5	-	Basic skills of translation activity	Discussion
6	-	Basic skills of translation activity II	Discussion
7	-	Introduction to the analysis of texts	Discussion
8	-	MID-TERM EXAM	-
9	-	Translation as a professional vocation	Discussion and Practice
10	-	Ethical, professional and real-life qualities of translation	Discussion and Practice
11	-	Introduction to news text translation	Discussion and Practice
12	-	Introduction to economic text translation	Discussion and Practice
13	-	Introduction to legal text translation	Discussion and Practice
14	-	Introduction to academic text translation	Discussion and Practice
15	-	Introduction to literary text translation	Discussion and Practice
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

A course file: a selection of texts drawn from a variety of sources will be provided by the lecturer. Pöchhacker, F. & Shlesinger, M. The Interpreting Studies Reader (2002) Routledge. Wadensjö, C. Interpreting as Interaction (1998) Longman Pub. Hatim, B. & Munday, J. Translation: An advanced Resource Book (2004) Routledge. Phelan, M. The Interpreter?s Resource (2001), Multilingual Matters Ltd. Munday, J. Introducing Translation Studies: Theories and Applications (2001), Routledge. Nolan, J. Interpretation: Techniques and Exercises (2005) Multilingual Matters Ltd. Jones, R. Conference :Interpreting Explained (2002), St Jerome. Gillies, A. Note-Taking Skills for Consecutive Interpreting, St Jerome. Simonet, J & Simonet, R. Not Alma Teknikleri (Tr. Pınar Kurt), (1995), Arion Pub. İstanbul.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50
Final Exam	1	50
TOTAL	2	100

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	14	2	28
Land Surveying	0	0	0
Group Work	14	2	28
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	14	1	14
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	2	2
Preparation for the Final Exam	1	2	2
Mid-Term Exam	1	2	2
Preparation for the Mid-Term Exam	1	2	2
Short Exam	1	2	2
Preparation for the Short Exam	1	2	2
TOTAL	62	0	124