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

Course Introduction and Application Information

Course Code:

DIL644

Course Name:

Arabic 4

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL643 - Arabic 3

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:

E-Learning

Course Coordinator:

Öğr. Gör. MERVE KESKİN

Course Lecturer(s):

Öğr. Gör. NOORHAN QASIM MOHAMMED AL-ANI

Course Assistants:

Course Objective and Content

Course Objectives:	This course aims to improve beginner students' basic Arabic grammar and communication skills. Specifically, it focuses on teaching the use of modern Arabic in daily life while improving students' reading, writing, listening, speaking and vocabulary skills.
Course Content:	This course covers improving basic effective communication skills through reading, writing, speaking and listening. It also covers cultural beliefs, values and various aspects of everyday life in Arabic speking countries.

Learning Outcomes

The students who have succeeded in this course;
1) Students will be able to understand the texts in their fields of interest including technical terms, and even those that require expertise, with the help of a dictionary.
2) Students will be able to read and understand the complex ideas of both abstract and concrete issues.
3) Although having difficulty in infrequently used words and phrases, students can benefit from a comprehensive vocabulary.
4) Students will be able to understand the essays and reports of current issues that reflect the arguments and perspectives of the authors.
5) Students can communicate in a fluent and natural way to a certain extent without having much difficulty in understanding a native speaker of English.
6) Students are able to express themselves in written and verbal form in a detailed and understandable manner on different topics, and present their own perspectives by discussing the positive and negative aspects of a subject.

Course Flow Plan

Week	Subject	Related Preparation
1)	Talking about daily routine
2)	Talking about housework
3)	Talking about jobs
4)	Learning how to prepare your CV
5)	Talking about sports
6)	What do you do in your freetime?
7)	Learning indoor and outdoor activities
8)	Midterm Exam
9)	Talking about preferences
10)	Means of transportation
11)	Travel in the Arab World
12)	Learning popular and historical places
13)	Comparing famous places, cities and places
14)	Revision Week
15)	Final Exam
16)	Final Exam

Sources

Course Notes / Textbooks:	Bu derste yukarıda belirtilen amaçlara ulaşmak ve öğrencilere temel Arapça becerilerini kazandırmak amacıyla, ders kitabı olarak Modern Arabic Books kullanılmaktadır. - To achieve the aims mentioned above and help students gain basic Arabic skills, modern Arabic Books are used as the Course Book in this course.
References:	Modern Arabic Books kitaplarına ek olarak ekstra okuma ve dinleme materyalleri dersi veren öğretim görevlisi tarafından hazırlanıp kullanılmıştır. - In addition to Modern Arabic Books, extra reading and listening materials are prepared and used by the instructor of the course.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
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	1	% 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	4	4	4		32
Application	4	4	4		32
Study Hours Out of Class	4	4	4		32
Presentations / Seminar	1	3	1		4
Project	1	3	1		4
Homework Assignments	10	3	1		40
Quizzes	1	2	1		3
Midterms	1	4	2		6
Final	1	4	2		6
Total Workload					159