Week |
Subject |
Related Preparation |
1) |
15.UNIT She went to Shanghai.
New words
The complement of state-1
Particle ‘了’ confirming the compketion or realization
of smonething
Reduplication of the verb
Numeration for numvers from 100-10,000 |
New Practical Chinese Reader Textbook-2 |
2) |
15.UNIT She went to Shanghai.
Saying hello
Confirming that something has happened
Commenting on one’s actions
Changing money at the bank
Describing a place one has visited
Methods of constructing Chinese characters-1
|
New Practical Chinese Reader Textbook-2 |
3) |
16.UNIT I forgot it.
New words
The pronoun “自己”
The simple directional comolement
The “把” sentence-1
The time-measure complement-1 |
New Practical Chinese Reader Textbook-2 |
4) |
16.UNIT I forgot it.
Filling out forms
Borrowing books
Returning books
Making new friends
Leaving and coming back in a moment
Methods of constructing Chinese characters-2 |
New Practical Chinese Reader Textbook-2 |
5) |
17.UNIT This dress is prettier than that one.
New words
The combined usage of particle “了” with particle “了”
Particle “了” to express an extent or degree
Verbs “来、去、到,etc.” With time-measure
complement |
New Practical Chinese Reader Textbook-2 |
6) |
17.UNIT This dress is prettier than that one.
The “的” phrase-1
Comparison using the preposition “比” -1
The complement of quantity
Describing things |
New Practical Chinese Reader Textbook-2 |
7) |
17.UNIT This dress is prettier than that one.
Comparing things
Buying clothes
Methods of constructing Chinese characters-3 |
New Practical Chinese Reader Textbook-2 |
8) |
MIDTERM |
Başarının Yolu 1-2
Road to Success 1-2 |
9) |
18.UNIT I understood it, but I forgot.
New words
The measure word Ā些āand preposition “往”
The pronoun “咱们” and ”大家”
The resultative complement
The “把” and “是” sentences |
New Practical Chinese Reader Textbook-2 |
10) |
18.UNIT I understood it, but I forgot.
At the post office
Discribing things
Uncertainty
Reminding
Taking the bus
Methods of constructing Chinese characters-4 |
New Practical Chinese Reader Textbook-2 |
11) |
19.UNIT Chinese painting is not like oil paiting
New words
The structure “还没˄有˅+ V+ 呢”
Ā好ā as a resultative complement
Question with “是不是” -2
The structdure Ā来+ V/VPā
The time-measure complement-2 |
New Practical Chinese Reader Textbook-2 |
12) |
19.UNIT Chinese painting is not like oil paiting
Using “跟……˄不˅一样” to make a comparison
Sentences with serial verb phrases -2: means or
manner
Saying goodbye
Comparing things
Talking about hobbies
Expressing a duration of time
Methods of constructing Chinese characters-5 |
New Practical Chinese Reader Textbook-2 |
13) |
20.UNIT New year
New words
The construction “因为……所以……,或者,……的时候”
Elliptical questions with “呢”-2
Adverbs “又” and “再” -1 |
New Practical Chinese Reader Textbook-2 |
14) |
20.UNIT New year
The six basic functional components of a Chinese
sentence
Sentences with a verbal predicate -1
Asking for reasons
Hurrying somebody up
New Year’s greetings
Methods of constructing Chinese characters-6 |
New Practical Chinese Reader Textbook-2 |
15) |
FINAL |
New Practical Chinese Reader Textbook-2 |
16) |
FINAL |
New Practical Chinese Reader Textbook-2 |
|
Program Outcomes |
Level of Contribution |
1) |
Define and explain the general concepts related to gastronomy and culinary arts. |
3 |
2) |
Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. |
3 |
3) |
Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. |
3 |
4) |
To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. |
3 |
5) |
To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. |
3 |
6) |
Dominates the terminology of food and beverage. |
3 |
7) |
Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. |
3 |
8) |
Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. |
2 |
9) |
Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. |
3 |
10) |
Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. |
3 |
11) |
Evaluates the advanced knowledge and skills acquired in the field with a critical approach. |
3 |
12) |
Follow current developments in the field and profession. |
2 |
13) |
Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. |
2 |
14) |
Uses computer software and information technologies at the basic level of at least European computer use license required by the field. |
3 |
15) |
Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. |
3 |
16) |
Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
3 |
17) |
Prepares meals of Turkish and different country cuisines. |
3 |
18) |
Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
3 |