ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | TRK102 | ||||
| Course Name: | Turkish Language 2 | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Doç. Dr. FEYZİ ÇİMEN | ||||
| Course Lecturer(s): |
Öğr. Gör. TUĞÇE YILDIRIM Doç. Dr. FEYZİ ÇİMEN |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | To create awareness of language, to encourage students to read, to introduce the richness, rules and features of Turkish language; to broaden the interests of the students and to develop their comprehension (listening comprehension, reading comprehension), speaking (speaking) skills, and directing them to critical thinking and research. |
| Course Content: | Types of written expression, types of oral expression, scientific research methods, oral presentation types. |
Learning Outcomes
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The students who have succeeded in this course;
1) Can explain the types of written expression. 2) Can define the development methods of intellectual 3) Can knows the characteristics of a good expression 4) Can explain the basic features of literary and literary genres 5) Can explain the types of verbal expression |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to Written and Oral Expression Types | 1. Week Lecture Notes |
| 2) | Rules of Official Correspondence | 2. Week Lecture Notes |
| 3) | Scientific Research Process and Reference | 3. Week Lecture Notes |
| 4) | Types of Objective Critical Written Expressions | 4. Week Lecture Notes |
| 5) | Types of Written Expression I: Article, Clause, Criticism, Trial, Chat, Interview, News, Travel Writing | 5. Week Lecture Notes |
| 6) | Types of written expression II: Memoir, Daily, Review, Biography, Autobiography, Bibliography | 6. Week Lecture Notes |
| 7) | Story and Novel | 7. Week Lecture Notes |
| 8) | Midterm exam | Preparation for the exam |
| 9) | Narrative and Narrative Structure | 8. Week Lecture Notes |
| 10) | Theater | 9. Week Lecture Notes |
| 11) | Poetry | 10. Week Lecture Notes |
| 12) | Types of Oral Expression I: Conference, Speech, Panel, Forum, Symposium, Debate, Open Session | 11. Week Lecture Notes |
| 13) | Considerations in Oral Presentations I: Communication, Presentation Success, Communication Message | 12. Week Lecture Notes |
| 14) | Considerations in Oral Presentations II: Diction, Dictation Style, Sound in Diction | 13. Week Lecture Notes |
| 15) | General Review and Pre-Exam Applications | Past Week Lecture Notes and Questions |
| 16) | Final exam | Preparation for the exam |
Sources
| Course Notes / Textbooks: | Barzun, Jacques ve Henry F. Graff. Modern Araştırmacı. Çev. Fatoş Dilber. Ankara: TÜBİTAK Popüler Bilim Kitapları, 2001. |
| References: | Barzun, Jacques ve Henry F. Graff. Modern Araştırmacı. Çev. Fatoş Dilber. Ankara: TÜBİTAK Popüler Bilim Kitapları, 2001. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
| 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 | 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 | ||||||