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

Course Introduction and Application Information

Course Code:

DIL635

Course Name:

Chinese3

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL634 - Chinese 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):

Course Assistants:

Course Objective and Content

Course Objectives:	Mandarin Chinese is associated with Chinese people. This course is the first step through HSK (Hanyu Shuiping Kaoshi) 3st level. The goals are to provide the college students with communication skills in daily life (written/ spoken) and comprehension skills (written/spoken).
Course Content:	Practical knowledge of communication skills will be provided such as optative verbs, asking about time, sentences with serial verb phrases, alternative question, particles and similar topics.

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) The student is able to write well-organized, detailed and coherent texts about complicated topics and cause-effect relationships.

Course Flow Plan

Week	Subject	Related Preparation
1)	11.UNIT I can speak a lilltle Chinese.  New words  The indefinite measure word ‘一点儿’  ‘哪里’with a negative connotation  ‘䘈’Expressing the continuation of a state or action	New Practical Chinese Reader Textbook-1
2)	11.UNIT I can speak a little Chinese.  Telling time  Optative verbs ‘会、能、可以、应该’  Sentences with serial verb phrases -1 Purpose  Sentences with double objects ‘教’ and ‘问’	New Practical Chinese Reader Textbook-1
3)	11.UNIT I can speak a little Chinese.  Asking about time  Expressing one;s ability  Expressing permission or prohibition  Structure of Chinese characters -4	New Practical Chinese Reader Textbook-1
4)	12.UNIT I don’t feel well.  New words  The pronoun ‘每’  ‘怎么’ to ask about the cause of something	New Practical Chinese Reader Textbook-1
5)	12.UNIT I don’t feel well.  The modal particle ‘吧’ to soften the tone of speech  ‘跟+Pr/Np + 一起’ as an adverbial modifier  The preposition ‘给’	New Practical Chinese Reader Textbook-1
6)	12.UNIT I don’t feel well.  Sentences with a subject-predicate structure as predicate  Alternative questions  Optative verbs-2 ‘要、想、愿意’	New Practical Chinese Reader Textbook-1
7)	12.UNIT I don’t feel well.  Talking about one’s health  Expressing one’s desire  Expressing need or necessity  Structure of Chinese characters -5	New Practical Chinese Reader Textbook-1
8)	MIDTERM	Başarının Yolu 1-2 Road to Success 1-2
9)	13.UNIT I met a nice girl.  New words  Adjectives ‘多’ and ‘少’ as attributives  ‘Pr/N + 䘉儿/那儿’ to indicate location  ‘常常’ and ‘常’  Verbs or Verbal phrases as attributives	New Practical Chinese Reader Textbook-1
10)	13.UNIT I met a nice girl.  The particle ‘了’  Optative verbs ‘可能、会’	New Practical Chinese Reader Textbook-2
11)	13.UNIT I met a nice girl.  Talking about something that has happened  Renting a house  Asking for suggestions  Making a phone call  Invitations	New Practical Chinese Reader Textbook-1
12)	14.UNIT Merry Christmas!  New words  ‘问……好’ to extend someone’s regards  Subject-predicate structures as attributive	New Practical Chinese Reader Textbook-1
13)	14.UNIT Merry Christmas!  Four kinds of simple sentences  Six main question types	New Practical Chinese Reader Textbook-1
14)	15.UNIT Merry Christmas!  Making a complaint or an apology  Passing on someone’s regards  Expressing holiday greetings  Consulting a Chinese dictionary arranged by pinyin alphabetical order	New Practical Chinese Reader Textbook-1
15)	FINAL	New Practical Chinese Reader Textbook-1
16)	FINAL	New Practical Chinese Reader Textbook-1

Sources

Course Notes / Textbooks:	New Practical Chinese Reader Textbook-1
References:

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	10	% 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

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	13	0		4	52
Homework Assignments	10	0	7		70
Midterms	1	0	1		1
Final	1	0	1		1
Total Workload					124