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

Course Introduction and Application Information

Course Code:

DIL631

Course Name:

Chinese 1

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

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. MERVE KESKİN

Course Assistants:

Course Objective and Content

Course Objectives:

1.Students learn the basic combinations of Chinese phonemes and to pronounce them correctly in terms of both articulation and also the four tones.
2.Students become skilled in basic oral communication through listening and speaking training to meet the demands of simple interpersonal dialogue, including: greeting, asking questions, self-introduction, etc.
3.Students learn elements and constructions of Chinese characters and become capable of writing 20-50 Chinese characters.
4.Students gain a better understanding of Chinese culture and society.

Course Content:

The course is an introduction to the basic fundamentals of Chinese. It is designed for students who have very limited to no background in the Chinese language, and will cover basic language skills in speaking, reading,
writing, and listening.

Learning Outcomes

The students who have succeeded in this course;
1) Students will be able to understand varieties of the Chinese language.
2) Students will be able to understand the sound system of Chinese (pinyin and tones)
3) Students will be able to understand simplified and traditional forms of Chinese characters and how they are combined together to form new meanings
4) Students will be able to demonstrate an improved vocabulary and pronunciation related to names, nationalities, professions, age, daily activities, languages and ordering food and drinks

Course Flow Plan

Week	Subject	Related Preparation
1)	Activities
2)	Family Members
3)	Getting to know others
4)	At school
5)	Reading and writing
6)	Numbers
7)	The time
8)	Midterm Week
9)	Days of the week
10)	Yesterday – today – tomorrow
11)	Beverages
12)	Months
13)	People
14)	Countries and Languages
15)	Final Week
16)	Final Week

Sources

Course Notes / Textbooks:	Başarının Yolu 1&2
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	80	% 10
Homework Assignments	5	% 10
Midterms	1	% 35
Final	1	% 45
total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0	4		56
Homework Assignments	10	0	7		70
Midterms	1	0	1		1
Final	1	0	1		1
Total Workload					128