Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | DIL654 | ||||
Course Name: | Turkish 4 | ||||
Semester: |
Fall Spring |
||||
Course Credits: |
|
||||
Language of instruction: | English | ||||
Course Condition: |
DIL653 - Turkish 3 |
||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. MERVE KESKİN | ||||
Course Lecturer(s): | |||||
Course Assistants: |
Course Objectives: | The aim is to teach more complex features of the Turkish sentence structure with its extended vocabulary with special emphasis on tenses, case endings and certain structures necessary for fluent communication.. This course will make the students practice writing through short texts in order to improve the basic writing skills. |
Course Content: | Mainly reading and listening activities are done by focusing on vocavulary items and grammar structures in Turkish. Daily conversational routines are taught and practiced as group or pair activities in the classroom. In addition, in order to improve students' writing skills, they are given a short writing exercise or homework in parallel to the subject every week. |
The students who have succeeded in this course;
1) They can write simple texts on topics within their personal interests. 2) They can talk about their family and friends. 3) They can explain their dreams and thoughts about the future both in written and spoken language. 4) They can talk about issues related to education such as learning styles. 5) They can understand a conversation about human relations, society and individuals. |
Week | Subject | Related Preparation |
1) | Learning Styles | |
2) | Education News | |
3) | Education at Every Age | |
4) | Live the Life of your Dreams | |
5) | There is no Point Crying over Spilt Milk | |
6) | Murphy's Laws | |
7) | Superstitions | |
8) | Midterm Exam | |
9) | Lucky and Unlucky Numbers | |
10) | Friendship | |
11) | Family Relations | |
12) | Turkish Family Structure | |
13) | Neighbor Relations | |
14) | Revision | |
15) | Final Exam | |
16) | Final Exam |
Course Notes / Textbooks: | İSTANBUL YABANCILAR İÇİN TÜRKÇE DERS KİTABI B1 İSTANBUL TURKISH COURSE BOOK FOR FOREIGNERS B1 |
References: | Ek alıştırmalar ve dersin öğretim görevlisi tarafından geliştirilmiş çeşitli oyunlar ve etkinlikler. Teacher created upplementary worksheets, classroom activities and games. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
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 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 52 |
Study Hours Out of Class | 16 | 16 |
Project | 1 | 24 |
Homework Assignments | 14 | 28 |
Midterms | 1 | 1 |
Final | 2 | 2 |
Total Workload | 123 |