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 | 2 | 0 | 0 | 2 | 2 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | Turkish |
|---|---|
| Course Type | N/A |
| 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 | 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) | 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 | ||