ECTS - Basic English for Occupational Purposes I
Basic English for Occupational Purposes I (ENG321) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Basic English for Occupational Purposes I | ENG321 | 3 | 0 | 0 | 3 | 3 |
| Pre-requisite Course(s) |
|---|
| ENG221 |
| Course Language | English |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice, Team/Group, Role Play. |
| Course Lecturer(s) |
|
| Course Objectives | ENG321 is a continuation of ENG221 and ENG222 for the students studying at the Turkish medium departments. The aim of the course is to help the students gain the necessary language skills that will enable them to perform well in professional life after graduation and help them be successful in business-related environments in terms of written and oral communication at level A2+ (Basic User) as stated in Common European Framework of Reference. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Academic and job-related commucation skills; functions such as describing routines, people and jobs, talking about business gatherings, talking about obligations and permissions, asking for help and giving advice at work, and writing e-mails. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Orientation | Course memo |
| 2 | UNIT 1: INTRODUCTIONS | Course book: p:6-9 |
| 3 | UNIT 1: INTRODUCTIONS | Course book: p:12-13 |
| 4 | UNIT 2: WORK AND LEISURE | Course book: p:14-16 |
| 5 | UNIT 2: WORK AND LEISURE | Course book: p:19-21 |
| 6 | UNIT 3: PROBLEMS | Course book: p:22-26 |
| 7 | UNIT 3: PROBLEMS | Course book: p:27-30 |
| 8 | UNIT 4: TRAVEL | Course book: p:36-38 Course book: p: 32-35 A REVISION |
| 9 | UNIT 4: TRAVEL | Course book: p:40-43 |
| 10 | UNIT 5: FOOD AND ENTERTAINING | Course book: p:44-47 |
| 11 | UNIT 5: FOOD AND ENTERTAINMENT | Course book: p:48-51 |
| 12 | UNIT 6: BUYING AND SELLING | Course book: p:52-55 |
| 13 | UNIT 6: BUYING AND SELLING | Course book: p:56-59 |
| 14 | REVISION B | Course book: p: 62-65 |
| 15 | Revision | |
| 16 | Final Exam |
Sources
| Course Book | 1. Market Leader Elementary A2 David Cotton, David Falvey, Simon Kent (Pearson) |
|---|---|
| Other Sources | 2. MDB öğretim görevlileri tarafından hazırlanmış ek materyaller. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 15 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 40 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | To be able to define a creative problem in the focus of design, to develop ideas for solution, to think critically and to synthesize the acquired knowledge to create design solutions | |||||
| 2 | To have the competence to present the comprehensive and in-depth knowledge gained in the design discipline effectively and confidently in academic platforms | |||||
| 3 | To have the ability to manage design projects effectively from the initial idea stage to the implementation | |||||
| 4 | To identify the required research in the field of design, to use the appropriate research methods and techniques, and to interpret and incorporate research results into the design process. | |||||
| 5 | To have the ability to put theoretical design knowledge into practice and to produce innovative solutions | |||||
| 6 | To be able to communicate verbally and in writing in international environments and to follow the design-oriented agenda | X | ||||
| 7 | To be able to take an active role in both individual and team-based projects and to be able to lead and manage these projects | |||||
| 8 | To be aware of the socio-cultural, socio-economic and environmental contexts and differences, and to consider the interests of people, society and the environment | |||||
| 9 | To have knowledge and understanding of sustainability principles and standards in the field of design | |||||
| 10 | To evaluate the knowledge and skills in the field of design with an approach that can produce critical, counter thesis and synthesis | |||||
| 11 | To have knowledge and understanding of the necessary intellectual, discursive, scientific, technological, technological, aesthetic, artistic, historical and cultural infrastructure for the field | |||||
| 12 | To be aware of the changing contexts and requirements in the field of design and to have the motivation and competence for lifelong learning | |||||
| 13 | To have knowledge and understanding of the legal framework and standards, corporate and ethical values related to the field | |||||
| 14 | To have the ability to express design ideas in two and three dimensions using written and visual presentation techniques and tools including information technologies and artificial intelligence applications | |||||
| 15 | To learn the materials, production technologies and software within the scope of Industrial Design and to use them in the design process | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 14 | 3 | 42 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 5 | 5 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 6 | 6 |
| Prepration of Final Exams/Final Jury | 1 | 6 | 6 |
| Total Workload | 75 | ||