ECTS - Turkish Language II
Turkish Language II (TURK402) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Turkish Language II | TURK402 | 8. 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 | Written expression and its genres; bibliography; sentence structure and types; misexpression; verbal expressions. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | General Introduction to language | Assigned by the Instructor |
| 2 | Saying features of Turkish / What is style? | |
| 3 | Functional types (How to write petition, resume, report and letter of intent etc.) | |
| 4 | Deciding on presentation topics and weeks / Practice Exam | |
| 5 | Historical Processes of Turkish Literature / Anonymous Turkish Literature, Folk Literature and Divan Literature | |
| 6 | Modern Turkish Literature process / Sample text analysis | |
| 7 | Language use in social media / Discourse and translation errors | |
| 8 | Mid-term | |
| 9 | Diction study / What are speech defects and how to fix them? / Presentation | |
| 10 | What is the discussion? / Rules to be followed in the discussion / Practice / Presentation | |
| 11 | Literary genres | |
| 12 | Scientific writing techniques and citation / Article review | |
| 13 | Presentation of texts arranged from different perspectives / Interpretation | |
| 14 | Review | |
| 15 | Review | |
| 16 | Final Examination |
Sources
| Other Sources | 1. Üniversiteler İçin Türk Dili, Muharrem Ergin |
|---|---|
| 3. http://tdk.gov.tr/ |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | 1 | 10 |
| 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 | 50 |
| Toplam | 3 | 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 | ||