Japanese I (JAP201) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Japanese I	JAP201		3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	Turkish
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, Team/Group, Role Play.
Course Coordinator
Course Lecturer(s)	Instructor MDB Diğer Diller Öğr.Gör.
Course Assistants
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; At the end of this course, the students Reading • Hiragana can recognize katakana alphabet. • Can find main ideas in short texts. • Can read and understand question instructions. • Can read and understand basic texts such as personal and daily speech. Speaking • Can introduce himself / herself and use basic greetings. • He or she can tell the country of origin, age and profession of himself and other persons. • Can introduce family members and give basic information about them. • He / she can order food and drink, tell about a day using a watch. Listening • Can understand the basic idea in dialogues. • Can make questions and answers over the listened text. • make determinations about the use and pronunciation of Japanese through listening, • Writing • Can introduce basic level of self, family, friends and place of residence. • Can write letters, e-mails using simple sentences. Technology use: • Taking responsibility by doing the necessary technological activities on time.
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
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.
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
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
#	Program Qualifications / Competencies	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)	14	3	42
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class	16	3	48
Presentation/Seminar Prepration
Project
Report
Homework Assignments	2	2	4
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	2	2
Prepration of Final Exams/Final Jury	1	4	4
Total Workload			100