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

Course Introduction and Application Information

Course Code:

DIL102

Course Name:

General English 2

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

English

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:

Eğitim Danışmanı GÜLŞAH ERDAŞ

Course Lecturer(s):

Eğitim Danışmanı GÜLŞAH ERDAŞ

Course Assistants:

Course Objective and Content

Course Objectives:	The course aims to equip students with basic language structures and communication abilities in English.
Course Content:	Students will be able to use basic structure about personal information, jobs, asking and giving directions, public transportation.

Learning Outcomes

The students who have succeeded in this course;
1) Students will be able to tell the main idea of a text in Beginner level.
2) Students will be able to understand frequently used basic expressions and daily language and use most of them in their daily lives.
3) Students will be able to introduce themselves and other people and they will be able to write sentences in basic level to introduce themselves.
4) Students will be able to communicate in basic level on the condition that they get help from the interlocutor who speaks slow and comprehensible way.

Course Flow Plan

Week	Subject	Related Preparation
1)	English for everyday life: At a restaurant / Clothes
2)	Adjectives / The weather
3)	(Have to / Must) Using structures of obligation and necessity
4)	Comparatives / Superlatives
5)	Geographical Features / Adverbs
6)	Present Perfect Tense
7)	Vocabulary: Office / Used to (Past habits)
8)	Midterm Exam
9)	Past Continuous Tense
10)	Quantifiers / Vocabulary: Cooking
11)	Future with will / Vocabulary: Money
12)	Conditionals Type 0, 1
13)	Should/ Shouldn't - Vocabulary: House
14)	Conjunctions (And, But, Because, So)
15)	Final Exam
16)	Final exam

Sources

Course Notes / Textbooks:	Ders öğretmenleri tarafından hazırlanmış, online kullanılan slaytlar.
References:	Online slides prepared by the course instructors.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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.	3
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
Midterms	1	% 40
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	Workload
Course Hours	13	26
Study Hours Out of Class	16	16
Midterms	1	1
Final	1	1
Total Workload		44