ECTS - English for Academic Purposes III

English for Academic Purposes III (ENG201) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
English for Academic Purposes III ENG201 3 0 0 3 3
Pre-requisite Course(s)
ENG101 & ENG102
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, Project Design/Management.
Course Coordinator
Course Lecturer(s)
  • Instructor MDB Öğretim Görevlileri
Course Assistants
Course Objectives The aim of this course is to help the students to further improve their academic reading and writing skills. The students who have successfully completed this course are expected to be Independent Users at level B2* according to Common European Framework of Reference.
Course Learning Outcomes The students who succeeded in this course;
  • By the end of this course, students will be able to: Reading: • identify and apply different reading strategies, • find out the purpose and spot the main idea(s) of a text, • find the details that support the main idea(s), • make connections between ideas, • infer information given in a text, • evaluate the author’s thesis in a critical way to develop arguments for and against it,
  • Writing: • write a well-organized argumentative essay with; • an introductory paragraph, • body paragraphs, • a concluding paragraph, • clear and logical transitions between the ideas/paragraphs, • structural and lexical variety and level-appropriate word choice.
  • Listening: • follow lecture videos on Moodle effectively in order to fulfill the requirements of the course, • watch unit videos of their course books.
  • Speaking: • exchange opinions in classroom discussions and state their ideas clearly and strongly with sufficient support and appropriate language.
  • Use of Technology take responsibility of their own learning by using the necessary technological facilities in a timely manner.
Course Content Advanced reading and writing skills, applying critical reading skills and strategies, identifying the organization of a reading text, main ideas of the texts, and the author?s main purpose, summarizing a given text, outlining and writing an argumentative essay.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Orientation & Meeting New Students / Introduction to the Course Material and Syllabus
2 Unit 1– Text Analysis and Discussion (“Changing Eating Habits in Italy”) Coursebook: 14, 22-31
3 Unit 2– Text Analysis and Discussion (“Distance vs. Face-to-Face Learning”) Coursebook pp. 32, 40-49 Coursebook pp. 32, 40-49
4 Unit 3– Text Analysis and Discussion (“The Homeopathy Debate”) Coursebook pp. 50-57, 64-67
5 Unit 4– Text Analysis and Discussion (“Combatting Drought in Rural Africa”) Coursebook pp. 68, 76-85
6 Unit 5– Text Analysis and Discussion (“Form, Function, or Both?”) Coursebook pp. 86, 94-103
7 Video 1 – Introduction to Argumentative Essay and Outline / Video 2 – Argumentative Essay: Introductory Paragraph Supp. Pack
8 Video 3 – Argumentative Essay: Body Paragraphs / Video 4 – Argumentative Essay: Concluding Paragraph / Midterm Supp. Pack
9 Writing Practice (Full Essay)
10 Writing Quiz
11 Unit 6 – Text Analysis and Discussion (“Reduce, Reuse, Recycle”) Coursebook pp. 104, 112 & 118-121
12 Unit 7 - Text Analysis and Discussion (“Photography as Art”) Coursebook pp. 122, 130-139
13 Unit 8 - Text Analysis and Discussion (“The Social and Economic Impact of Aging”) Coursebook pp. 140-147 & 154-157
14 Extra Reading & Revision
15 Revision
16 FINAL EXAM

Sources

Course Book 1. Prism Reading 3 by Alan S. Kennedy, Chris Sowton – Cambridge University Press, 2018.
Other Sources 2. ENG201 Supplementary Pack prepared by the DML instructors / Lecture Videos on Moodle shot by the DML instructors

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application 1 10
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics 1 10
Homework Assignments 1 10
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 30
Final Exam/Final Jury 1 40
Toplam 5 100
Percentage of Semester Work 60
Percentage of Final Work 40
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.
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.
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
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.
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.
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.
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8 Can make all necessary dietary adjustments where special nutrition is required.
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
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.
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 14 3 42
Laboratory
Application 1 2 2
Special Course Internship
Field Work
Study Hours Out of Class 16 1 16
Presentation/Seminar Prepration
Project
Report
Homework Assignments 1 4 4
Quizzes/Studio Critics 1 4 4
Prepration of Midterm Exams/Midterm Jury 1 3 3
Prepration of Final Exams/Final Jury 1 4 4
Total Workload 75