Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

DIL615

Course Name:

Russian 5

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL614 - Russian 4

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERVE KESKİN

Course Lecturer(s):

Öğr. Gör. ASSEM AMIRZHANOVA

Course Assistants:

Course Objective and Content

Course Objectives:

It is aimed to teach
-upper intermediate level of Russian speaking, writing, reading and listening skills
-how to understand abstract, indirect and complex language structures with the occasional use of a dictionary
-how to express oneself fluently and clearly when speaking
-how to use the Russian language for academic and specific purposes apart from daily use
-how to write well-organized, coherent and detailed texts and essays about complex and abstract topics.

Course Content:

Reading, writing, listening and speaking activities are done by focusing on upper intermediate level vocabulary items and grammar structures in Russian. Academic and vocational language structures are taught and practiced in the class as writing and speaking activities.

Learning Outcomes

The students who have succeeded in this course;
1) The student is able to read literature and texts that include complex or abstract concepts with the help of a dictionary.
2) The student is able to express herself/himself fluently in Russian.
3) The student is able to write well-organized, detailed and coherent texts about complicated topics and cause-effect relationships.
4) In addition to the daily use of the Russian language, the student is able to use Russian effectively for academic and specific purposes.

Course Flow Plan

Week	Subject	Related Preparation
1)	1. -Writing a presentation letter to apply for a job
2)	Talk about present / past / duration of experiences
3)	Thinking about myself in the next few years
4)	-Actions / situations in the future
5)	Talking about customs and social situation of the people in our country
6)	Prohibitions
7)	Writing the summary of a movie
8)	Midterm Exam
9)	Deciding and presenting an advertising campaign
10)	Describing and analyzing a commercial
11)	Writing a letter trying to explain a problem
12)	Transmitting messages and developing communicating strategies Talking on the phone Giving orders / suggestions
13)	Expressing desires/ complaining / talking about needs
14)	Semester Revision
15)	Final Exam
16)	Final Exam

Sources

Course Notes / Textbooks:	Way to Russian 3
References:	Ek alıştırmalar ve dersin öğretim görevlisi tarafından geliştirilmiş çeşitli oyunlar ve etkinlikler. Teacher created upplementary worksheets, classroom activities and games

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Have information about food components and additives and use this information in production.
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.
12) Has an awareness of the legal consequences of technological applications and professional ethics.
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.
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.

Course - Learning Outcome Relationship

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.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
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.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	10	% 10
Midterms	1	% 35
Final	1	% 45
total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
total		% 100