Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI042 | ||||
Course Name: | Sign Language 2 | ||||
Semester: | Spring | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. HASAN DİKYUVA | ||||
Course Lecturer(s): | Staff | ||||
Course Assistants: |
Course Objectives: | Students learn basic level of sign language and culture and they can use daily language. They will gain basic communication information and abilities with TİD. In this regard students will know colours, numbers, professions, plants and animals, concepts related to education, school, time, verbs, adjectives etc. They will be able to understand and use sign language. |
Course Content: | Main subject matters of this course are process of communication with hearing impaired person, culture of hearing impaired people, communication limits, basic education of sign language, program of TİD. Individual needs and features should be determinant in the education of hearing impaired individuals, according to developing technology and experiences. Therefore, it is aimed with this course to teach students basic knowledge and capacity of communicating with hearing impaired individuals by using TİD. |
The students who have succeeded in this course;
1) 1. Know basic concepts of communicating with hearing impaired person 2) 2. Gain the basic information and capacity about Hearing impaired culture and sign language 3) 3. Become prepared to learn more |
Week | Subject | Related Preparation |
1) | Sign language and culture of hearing impaired people | |
2) | Finger alphabet, writing of name and surname and pronouns | |
3) | Signs of family and relatives | |
4) | Signs of numbers, four operations and units of measurement | |
5) | Signs related to environment | |
6) | Signs related to school and education | |
7) | Signs related to our body and health | |
8) | Signs related to time | |
9) | Signs related to plants and animals | |
10) | Signs of professions | |
11) | Signs of emotions | |
12) | Frequently used verbs and names | |
13) | Positive and negative question sentences | |
14) | Tenses- Present tense, past tense, future tense | |
15) | Conversation applications with TİD |
Course Notes / Textbooks: | İşaret Dili sözlükleri İşaret diliyle ilgili videolar İşaret diliyle ilgili İSEM sözlük, Güncel TİD Sözlüğü |
References: | İşaret Dili sözlükleri İşaret diliyle ilgili videolar İşaret diliyle ilgili İSEM sözlük, Güncel TİD Sözlüğü |
Course Learning Outcomes | 1 |
2 |
3 |
||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 42 |
Study Hours Out of Class | 9 | 45 |
Homework Assignments | 12 | 19 |
Quizzes | 2 | 4 |
Midterms | 3 | 3 |
Final | 3 | 3 |
Total Workload | 116 |