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ADVANCED ENGLISH SKILLS I PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
YDL103 ADVANCED ENGLISH SKILLS I 1 3 3 3

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 : 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: This course is designed to help freshmen better cope with the English-language coursework in their major fields of study by concentrating on reading, critical thinking, vocabulary development and writing. It is aimed to reinforce and expand the students’ English competence and performance through textual and structural analysis, i.e., through learning how meaning is communicated by the organization of a text and learning how English syntax contributes to meaning.
Contents of the Course Unit: This course combines elements of both the strategies approach and the task based approach to language learning. The students are being trained to incorporate materials from several textual sources and to use academic texts critically. Coursework involves reading and analyzing various upper-intermediate and advanced level texts as well as listening activities relevant to the chosen topics

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

Identify advanced level of grammar structure.
Criticize and interpret the advanced level of reading passages.
Develop listening skills
Develop the ability to expand their vocabulary through multiple methods.
Compose an essay by developing content, using specific grammatical structures and giving thematically related examples about the given topic.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - Introduction to the Course Goals, Assignments, Schedule, Criteria, Policies -
2 The relevant unit in the course book Unit 1: The Way We Are Talking about the dysfunctional families, telling and writing a story about an unusual person from the past with Narrative Tenses. Lecture & Discussion & Inquiry-based Learning
3 The relevant unit in the course book Managing conversation: Agreeing, Disagreeing and Partially Agreeing Lecture & Discussion & Inquiry-based Learning
4 The relevant unit in the course book Unit 2: Wild World Listening conversations and reading a text about animals and their characteristics and human’s attitudes to animals Lecture & Discussion & Inquiry-based Learning
5 The relevant unit in the course book Managing conversations on similarities and differences between humans and chimpanzees with using a wide range of Verbs of Senses and Articles Lecture & Discussion & Inquiry-based Learning
6 The relevant unit in the course book Unit 3: On the Money Listening to people talking about how they spend money and writing a web article called ‘How to be rich’ Lecture & Discussion & Inquiry-based Learning
7 The relevant unit in the course book Reading an article about money trends, giving and responding to opinions about money issues with the use of Future Forms. Lecture & Discussion & Inquiry-based Learning
8 - MID-TERM EXAM -
9 The relevant unit in the course book Reading and analyzing movie review; Hobbits and Other Creatures Studying on Adjective Clauses with Prepositions Lecture & Discussion & Inquiry-based Learning
10 The relevant unit in the course book Unit 4: Through The Ages Giving a talk about the uses of and history of plastic. The Passive Structure Lecture & Discussion & Inquiry-based Learning
11 The relevant unit in the course book Using Compound Nouns and Possessive ‘s Writing a paragraph about advantages and disadvantages of internet. Lecture & Discussion & Inquiry-based Learning
12 The relevant unit in the course book Unit 5: Island Hopping Managing conversations using Discourse Markers Lecture & Discussion & Inquiry-based Learning
13 The relevant unit in the course book Listening of an interview about a survival TV show Reading the text ‘An Unexplained Mystery’ Studying on Past Deduction and Speculation Lecture & Discussion & Inquiry-based Learning
14 The relevant unit in the course book Talking about utopian and dystopian stories, films and games. Listening a conversation about dystopian fiction as a study of Pronouns and Substitution. Lecture & Discussion & Inquiry-based Learning
15 The relevant unit in the course book Writing a paragraph comparing science fiction and reality Lecture & Discussion & Inquiry-based Learning
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Friedland,D. Tomalin, M. (2017) Jetstream Advanced. United Kingdom: Helbling languages

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
Define basic concepts about gastronomy.
3
2
Interpret the basic concepts, areas and approaches related to the field.
0

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.
3
2
Compare national and international cuisines in terms of similarities and differences.
3

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.
0
2
Prepare the technical infrastructure and contents of kitchen activities.
0

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.
0
2
Collaborate with shareholders in the field to bring new ideas, products to the market.
3
3
Integrate basic kitchen techniques and product preparation principles into today's technology.
0
4
Plan the work schedule and workflow in food and beverage enterprises.
0

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.
0
2
They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
0
3
They organizes participation to national and international competitions and fairs in its field.
0

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
2
Find planning, executioning and editing mistakes systematicly related to his field.
0

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.
4
2
They organize activities related to the field.
0

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.
0
2
Design social and social projects in his / her field using historical, cultural and geographical riches.
0
3
Perform scientific researches using knowledge and skills related to his field.
4

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 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 13 1 13
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 44 0 77
Total Workload of the Course Unit 77
Workload (h) / 25.5 3
ECTS Credits allocated for the Course Unit 3,0