ECTS - English for Occupational Purposes II
English for Occupational Purposes II (ENG302) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| English for Occupational Purposes II | ENG302 | 3 | 0 | 0 | 3 | 3 |
| Pre-requisite Course(s) |
|---|
| ENG201, ENG202 |
| 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, Problem Solving, Team/Group, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | This course aims to enhance the students’ language skills and competencies in English in terms of workplace communication skills and help them to apply these skills in professional life. The students who complete ENG302 can be effective in oral and written interactions in social and business-related environments at level B2* (as an Independent User) as stated in Common European Framework of Reference. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | More detailed job-related communication skills;describing and organising meetings,developing communicational styles in various cultural settings,handling mistakes and apologizing,getting familiar with marketing styles and advertising,deciding how to adapt and market a product in different countries, |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction to ENG302 Course syllabus and coursebook | Course Memo |
| 2 | UNIT 1: Management Styles | |
| 3 | UNIT 1: Management Styles | |
| 4 | UNIT 2: Team Building | |
| 5 | UNIT 3: Public Speaking and Business Presentation | |
| 6 | UNIT 3: Public Speaking and Business Presentation | |
| 7 | UNIT 4: Setting up a New Business | |
| 8 | UNIT 4: Setting up a New Business | |
| 9 | UNIT 5: Customer Service & Relationships | |
| 10 | UNIT 5: Customer Service & Relationships | |
| 11 | UNIT 4: Customer Service & Relationship | |
| 12 | UNIT 5: Professional Development | |
| 13 | UNIT 6: Crisis Management | |
| 14 | PRESENTATION | |
| 15 | PRESENTATION | |
| 16 | REVISION |
Sources
| Course Book | 1. Nearpod Digital Platform |
|---|---|
| Other Sources | 2. MDB öğretim görevlileri tarafından hazırlanmış ek materyaller |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | 1 | 20 |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 1 | 20 |
| Homework Assignments | 1 | 20 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | |
|---|---|
| Percentage of Final Work | 100 |
| 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 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 14 | 3 | 42 |
| Laboratory | |||
| Application | 1 | 4 | 4 |
| 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 | 1 | 4 | 4 |
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | 1 | 4 | 4 |
| Total Workload | 75 | ||