Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | DIL101 | ||||
Course Name: | General English 1 | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | English | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Eğitim Danışmanı GÜLŞAH ERDAŞ | ||||
Course Lecturer(s): |
Öğr. Gör. ÖZLEM SALI Eğitim Danışmanı GÜLŞAH ERDAŞ |
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Course Assistants: |
Course Objectives: | General English 1 is an e-learning course which aims to equip students with A1 level English language and basic communication abilities in English. |
Course Content: | Students will be able to use basic daily expressions, to introduce themselves and second and third person, to ask and answer personal questions. |
The students who have succeeded in this course;
1) Students will be able to tell the main idea of a text in Beginner level. 2) Öğrenciler sık kullanılan çok temel deyimleri ve günlük ifadeleri anlayabilir ve çoğunu kullanabilir. Students will be able to understand frequently used basic expressions and daily language and use most of them in their daily lives. 3) Students will be able to introduce themselves and other people and they will be able to write sentences in basic level to introduce themselves. 4) Students will be able to communicate in basic level on the condition that they get help from the interlocutor who speaks slow and comprehensible way. |
Week | Subject | Related Preparation |
1) | Jobs, Plurals, This / That | Material prepared by the course teacher. |
2) | Countries and nationalities Verb to be Giving personal information Telling the time / Days | Material prepared by the course teacher. |
3) | Verb to be Wh questions Simple Present, affirmative, negative, question structure and WH questions Adverbs of Frequency | Material prepared by the course teacher. |
4) | Connecting ideas with and, but, because Expressing hobbies Ordering food and drinks | Material prepared by the course teacher. |
5) | Members of family HAve/has got Some/Any | Material prepared by the course teacher. |
6) | Object pronouns a/an/the | Material prepared by the course teacher. |
7) | Asking and answering for directions There is / are Furniture parts of a house | Material prepared by the course teacher. |
8) | Midterm exam | |
9) | Prepositions of place Present Continuous Tense | Material prepared by the course teacher. |
10) | Months of the year, dates and seasons Can/Can't | Material prepared by the course teacher. |
11) | Prepositions of time Simple Past Tense | Material prepared by the course teacher. |
12) | be going to Everyday expressions: At the Chemist's | Material prepared by the course teacher. |
13) | Vocabulary for food Countable and uncountable Nouns Some/any How much / How many | Material prepared by the course teacher. |
14) | General Review | Material prepared by the course teacher. |
15) | Final exam | |
16) | Final exam |
Course Notes / Textbooks: | Ders öğretmenlerinin hazırladığı materyal kullanılmaktadır. |
References: | Material prepared by teachers of the program. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | 1 | 1 | 1 | 1 | ||||||||||
2) Has knowledge about food legislation and professional ethics. | 1 | 1 | 1 | 1 | ||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 1 | 1 | 1 | 1 | ||||||||||
4) Can determine the risk factors in food production stages. | 1 | 1 | 1 | 1 | ||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | 1 | 1 | 1 | 1 | ||||||||||
6) Have knowledge about occupational safety in food industry. | 1 | 1 | 1 | 1 | ||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | 1 | 1 | 1 | 1 | ||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | 1 | 1 | 1 | 1 | ||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 1 | 1 | 1 | 1 | ||||||||||
10) Use current techniques in the field of food technology. | 1 | 1 | 1 | 1 | ||||||||||
11) Identifies problems, generates and presents solutions. | 1 | 1 | 1 | 1 | ||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | 3 | 3 | 3 | 3 | ||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 1 | 1 | 1 | 1 | ||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 | 2 | 2 | 2 |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | 1 |
2) | Has knowledge about food legislation and professional ethics. | 1 |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 1 |
4) | Can determine the risk factors in food production stages. | 1 |
5) | Can provide hygiene, sanitation conditions in food sector. | 1 |
6) | Have knowledge about occupational safety in food industry. | 1 |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 1 |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 1 |
10) | Use current techniques in the field of food technology. | 1 |
11) | Identifies problems, generates and presents solutions. | 1 |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 3 |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 2 |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 26 |
Study Hours Out of Class | 13 | 13 |
Total Workload | 39 |