ECTS - Japanese I
Japanese I (JAP201) Course Detail
Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
---|---|---|---|---|---|---|---|
Japanese I | JAP201 | General Elective | 3 | 0 | 0 | 3 | 4 |
Pre-requisite Course(s) |
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N/A |
Course Language | Turkish |
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Course Type | Elective Courses |
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, Team/Group, Role Play. |
Course Lecturer(s) |
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Course Objectives | The general aim of the course is to help students acquire basic languages skills to enable them communicate at the A1 level (Beginner Level) of European Union Language Criteria. |
Course Learning Outcomes |
The students who succeeded in this course;
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Course Content | Vocabulary, structure and communicative skills at beginners level; various topics such as countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines. |
Weekly Subjects and Releated Preparation Studies
Week | Subjects | Preparation |
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1 | Meeting-Self-introduction (jobs, nationalities and country names) | Visuals and VCD |
2 | Forming positive and negative statements | Textbook 6-14, CD, Picture Cards, |
3 | Numbers Questions Simple present and future tense | Textbook 6-14, CD, Picture Cards |
4 | Demonstrative adjectives and pronouns (this and that) Vocabulary Asking prices | Textbook 15-22 |
5 | Describing places | Textbook 23-30 |
6 | Hiragana Alphabet | |
7 | Hiragana Alphabet (na-ha-ma) | |
8 | MIDTERM | |
9 | Hiragana Alphabet (ra-ya-wa-n) | |
10 | Katakana Alphabet | Textbook 31-38 |
11 | Katakana Alphabet | |
12 | Telling the date and time Family words | |
13 | Katakana Alphabet | |
14 | Katakana Alphabet | |
15 | FINAL EXAM |
Sources
Course Book | 1. Surīē Nettowāku, Kabushiki Kaisha. (2012). Minna no Nihongo: Minna no Nihongo. Tōkyō: Surī Ē Nettowāku. |
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Other Sources | 2. CD Konulara ek materyaller |
Evaluation System
Requirements | Number | Percentage of Grade |
---|---|---|
Attendance/Participation | - | - |
Laboratory | - | - |
Application | - | - |
Field Work | - | - |
Special Course Internship | - | - |
Quizzes/Studio Critics | - | - |
Homework Assignments | 2 | 30 |
Presentation | - | - |
Project | - | - |
Report | - | - |
Seminar | - | - |
Midterms Exams/Midterms Jury | 1 | 30 |
Final Exam/Final Jury | 1 | 40 |
Toplam | 4 | 100 |
Percentage of Semester Work | 60 |
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Percentage of Final Work | 40 |
Total | 100 |
Course Category
Core Courses | X |
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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 | 3 | 48 |
Laboratory | |||
Application | |||
Special Course Internship | |||
Field Work | |||
Study Hours Out of Class | 16 | 2 | 32 |
Presentation/Seminar Prepration | |||
Project | |||
Report | |||
Homework Assignments | 2 | 5 | 10 |
Quizzes/Studio Critics | |||
Prepration of Midterm Exams/Midterm Jury | 1 | 5 | 5 |
Prepration of Final Exams/Final Jury | 1 | 5 | 5 |
Total Workload | 100 |