ECTS - Turkish Language I
Turkish Language I (TURK401) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Turkish Language I | TURK401 | 7. Semester | 2 | 0 | 0 | 2 | 2 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | Turkish |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Distance |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer, Drill and Practice, Observation Case Study, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | • To create native tongue consciousness and sympathy among students by getting them comprehend Turkish language’s structure, process, wealth and other characteristics. • To gain consciousness to students personally and academically for their processes of development. • To create a view about Turkish Republic’s langage and culture heritages. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Languages and their classification; history of Turkish language, its spread over the world and its place among other languages; Turkish language in the republic era; orthography; expressions; foreign words, suffixes and prefixes; punctuation; language and verbalism. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | General Introduction to language | |
| 2 | The emergance of language and /the nature and properties | |
| 3 | Language and communication / Language and culture / Language and idea | |
| 4 | Other concepts related to language: speaking language, writing language, dialect, slang | |
| 5 | Other concepts related to language: artificial language, special language, standard language | |
| 6 | Structural/referential / syntactic properties | |
| 7 | Turkish writing features / punctuation rules | |
| 8 | The language revolution: causes and consequences | |
| 9 | Classification of languages in the World / language families | |
| 10 | Mid-term | |
| 11 | Foreign words in Turkish | |
| 12 | Mistakes in the use of language: in terms of meaning and structure | |
| 13 | Translation mistakes and narrative disorders | |
| 14 | Review | |
| 15 | Review | |
| 16 | Final Examination |
Sources
| Other Sources | 1. Anadolu Üniversitesi Türk Dili Ders Notları |
|---|---|
| 3. Genel Dilbilgisi Kitapları | |
| Course Book | 3. Ergin, Muharrem (2001). Üniversiteler İçin Türk Dili. Bayrak Basım, Yayım. Türkçe Sözlük (2011). Ankara: TDK Yayınları. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 40 |
| Final Exam/Final Jury | 1 | 60 |
| Toplam | 2 | 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 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) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 3 | 42 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 2 | 2 |
| Prepration of Final Exams/Final Jury | 1 | 4 | 4 |
| Total Workload | 80 | ||