FOREIGN LANGUAGE II (ENG.) PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
YDL102	FOREIGN LANGUAGE II (ENG.)	2	3	3	3

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
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:	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)
Verbally, and in written texts broadly sets sentences in time, present and past tense.
Defines the basic modes and uses them in initial communication and writing skills.
Translates sentences from English to Turkish and from Turkish to English at basic level.
Interpret texts written in English at the beginning level.
Writes a paragraph at a basic level describing an event or memory in the past.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Video watching/ Reading	Linking Ideas: Present and Past Irregular Plurals, Consonants, There was/were	Programmed Learning
2	Video watching/ Reading	Countable and Uncountable Nouns, Imperatives Healthy Living and habits	Programmed Learning
3	Video watching/ Reading	Can for ability Could and Couldn’t Skills at work	Programmed Learning / Videoconferencing
4	Video watching/ Reading	Can for requests Adjectives and Adverbs	Programmed Learning
5	Video watching/ Reading	Describing People, Present Continuous and Adjectives	Programmed Learning
6	Video watching/ Reading	Question Formation, Prepositions: at, in, on, to	Programmed Learning / Videoconferencing
7	Video watching/ Reading	Have to/ don’t have to Housework, home, school & work obligations	Programmed Learning
8	-	MID-TERM EXAM	-
9	Video watching	Offering and Inviting Why..? Would you like to…? Let’s…? Free time activities	Programmed Learning
10	Video watching/ Reading	Be going to + infinitive for plans	Programmed Learning
11	Video watching/ Reading	Be going to weak forms: Maybe/perhaps	Programmed Learning / Videoconferencing
12	Video watching/ Reading	Past Simple have to	Programmed Learning
13	Video watching/ Reading	Transport, Prepositions of movement Address Description	Programmed Learning
14	Video watching	Writing Activities	Programmed Learning / Videoconferencing
15	Video watching	Writing Activities	Programmed Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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
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.	0
2	Can interpret basic concepts, study areas and approaches related to the field.	0

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.	0
2	Can compare national and international cuisines in terms of similarities and differences.			2

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.	0
2	Can prepare technical infrastructure and contents of the culinary activies.	0

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.	0
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.	0
3	Can integrate basic cooking techniques and product preparation principles into today's technology.	0
4	Can 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	Can calculate costing in the food and beverage facilities.	0
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

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.	0
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.	0
2	Can organize all gastronomy-related activities.	0

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.	0
2	Can design communial and social pojects using historical, cultural and geographical values.	0
3	Can perform scientific researche and study using knowledge and skills related to his field.	0

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	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