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

Course Introduction and Application Information

Course Code:

TRK101

Course Name:

Turkish Language 1

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

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:

Doç. Dr. FEYZİ ÇİMEN

Course Lecturer(s):

Doç. Dr. FEYZİ ÇİMEN
Öğr. Gör. TUĞÇE YILDIRIM

Course Assistants:

Course Objective and Content

Course Objectives:

To create language awareness, to encourage students to read, to introduce the richness, rules and characteristics of Turkish; to develop students' interests and comprehension (listening comprehension, reading comprehension), explaining (speaking, writing) skills, critical thinking and to research.

Course Content:

The relationship between language and thought, the relationship between language and culture, the importance of language in social life, the languages of the world and the place of Turkish among these languages; Turkish situation and problems; Turkish spelling rules; effective reading and listening; general rules of written and oral expression; intellectual order, paragraph and forms of expression; official correspondence.

Learning Outcomes

The students who have succeeded in this course;
1) Can recognize the features of written language.
2) Can use the correct use of the punctuation marks.
3) Can create a writing plan, main idea and ancillary ideas.
4) Can examine the parts of the paragraph.
5) Can correct the incoherency in sentences

Course Flow Plan

Week	Subject	Related Preparation
1)	Introducing the content of Turkish language course and related resources	Review of resources
2)	Definition of language, language-thought relationship, language-culture relationship, the importance of language in social life World languages and The place of Turkish among these languages, features	Her Yönüyle Dil p. 50-68
3)	The situation and problems of contemporary Turkish	Relevant place of Türkçe Sorunları Kılavuzu and lecture notes I
4)	The situation and problems of contemporary Turkish	Relevant places of the Türkçe Sorunları Kılavuzu and lecture notes I
5)	Turkish spelling rules	Türkçe Sorunları Kılavuzu
6)	Turkish spelling rules	Türkçe Sorunları Kılavuzu
7)	Turkish spelling rules	Türkçe Sorunları Kılavuzu
8)	Midterm exam	Preparation for the exam
9)	Active reading and listening	Modern Araştırmacı p. 45-87, lecture notes II
10)	General rules of written and oral expression	Modern Araştırmacı Sections 2, 5 and 6
11)	General rules of written and oral expression	Modern Araştırmacı Sections 7 and 8
12)	Intellectual order, paragraph and expression styles	Modern Araştırmacı Section 9
13)	Official correspondence: petition, abstract, business letter, report, record	Lecture notes III
14)	Application studies on subjects	Exercises on the given examples
15)	Application studies on subjects	Exercises on the given examples
16)	Final exam	Preparation for the exam

Sources

Course Notes / Textbooks:

Alpay, Necmiye, Türkçe Sorunları Kılavuzu, İstanbul: Metis Yayınları, 2004. Alpay, Necmiye. Dilimiz, Dillerimiz, İstanbul: Metis Yayınları, 2007.

References:

Barzun, Jacques ve Henry F. Graff. Modern Araştırmacı. Çev. Fatoş Dilber. Ankara: TÜBİTAK Popüler Bilim Kitapları, 2001. Hepçilingirler, Feyza. Öğretenlere ve Öğrenenlere Türkçe Dilbilgisi. İstanbul: Remzi Kitabevi, 2005. Her Yönüyle Dil: Ana Çizgileriyle Dilbilim, Ankara: TDK Yayınları, 2003. Yazım Kılavuzu, Türk Dil Kurumu. Ankara, 2005. Türkçe Sözlük, Türk Dil Kurumu. Ankara, 2009.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Have information about food components and additives and use this information in production.	1	1	1	1	1
2) Has knowledge about food legislation and professional ethics.	1	1	1	1	1
3) Evaluates the knowledge learned in food laboratories at production and quality control points.	1	1	1	1	1
4) Can determine the risk factors in food production stages.	1	1	1	1	1
5) Can provide hygiene, sanitation conditions in food sector.	1	1	1	1	1
6) Have knowledge about occupational safety in food industry.	1	1	1	1	1
7) Uses the necessary equipment for food safety and quality control in food laboratories.	1	1	1	1	1
8) Uses the necessary equipment for food safety and quality control in food laboratories.	1	1	1	1	1
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.	1	1	1	1	1
10) Use current techniques in the field of food technology.	1	1	1	1	1
11) Identifies problems, generates and presents solutions.	1	1	1	1	1
12) Has an awareness of the legal consequences of technological applications and professional ethics.	1	1	1	1	1
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.	1	1	1	1	1
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.	1	1	1	1	1

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.	1
2)	Has knowledge about food legislation and professional ethics.	1
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.	1
4)	Can determine the risk factors in food production stages.	1
5)	Can provide hygiene, sanitation conditions in food sector.	1
6)	Have knowledge about occupational safety in food industry.	1
7)	Uses the necessary equipment for food safety and quality control in food laboratories.	1
8)	Uses the necessary equipment for food safety and quality control in food laboratories.	1
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.	1
10)	Use current techniques in the field of food technology.	1
11)	Identifies problems, generates and presents solutions.	1
12)	Has an awareness of the legal consequences of technological applications and professional ethics.	1
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.	1
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.	1

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	7	% 20
Midterms	1	% 20
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
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	16			224
Homework Assignments	7	0			0
Midterms	1	0			0
Final	1	0			0
Total Workload					224