SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
ENG 101 | Course Introduction and Application Information
| Course Name |
Academic Skills in English I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
ENG 101
|
Fall
|
2
|
2
|
3
|
3
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Required
|
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| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Group WorkQ&ACritical feedback | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) |
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| Assistant(s) | - | |||||
| Course Objectives | English 101 is a compulsory course for freshman students. English 101 focuses on the cognitive skills of reading, writing, listening and speaking. The course uses current reading and listening texts and focuses on how to understand relevant parts of a text, how to read quickly and effectively, how to relate different ideas from multiple texts and how to use texts as sources for an output task. In speaking and writing, the course focuses on using sources, paraphrasing, quoting, summarising and synthesizing. The students will learn how to write coherent, concise informative or persuasive responses to writing questions supporting their point of view. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course aims at preparing students to use academic skills in English. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
X
|
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction: Course objectives and assessment - Unit 1: Communication at University (Part A) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 15-16 |
| 2 | Unit 1:Communication at University (Part B-C) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 16-25 |
| 3 | Unit 1:Communication at University (Part D-E)- Unit 2: Colour and Design (Part A) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 26-32 |
| 4 | Unit 2: Colour and Design (Part B-C) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 39-48 |
| 5 | Unit 2: Colour and Design (Part D-E) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 49-58 |
| 6 | Unit 2: Colour and Design (Part F) - Assignment Planning - Written Assignment | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 59-63 |
| 7 | Catch up and Review Test 1 - End of Unit Tests - Mock Midterm Exam | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 33-36,64-70 -Blackboard |
| 8 | Unit 3: Production Planning (Part A- B) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 71-84 - Midterm Exam |
| 9 | Unit 3: Production Planning (Part C-D) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 85-93 |
| 10 | Unit 3: Production Planning (Part E) - Assignment Planning - Written Assignment | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 94-95 |
| 11 | Unit 4: Social Networking (Part A-B-C) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 105-109 |
| 12 | Unit 4: Social Networking (Part D-E) | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 110-124 |
| 13 | Unit 4: Social Networking (Part E) - Assignment Planning - Written Assignment | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 119-124 |
| 14 | Mock Exam - Review Test 2 | Blackboard |
| 15 | Review of the semester - End of Unit Tests | Afacan,A. & Akpınar Wilsing,N. (2022). Anchor1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pp: 96-103, 125-130 - Blackboard |
| 16 | Final Exam |
| Course Notes/Textbooks | Afacan,A. , Akpınar Wilsing,N. (2022). Anchor 1: Reinforcing English Language Skills in an Academic Context. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. ISBN: 9786057025777 |
| Suggested Readings/Materials | Supplementary material to be prepared when necessary by the course instructors
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio |
1
|
15
|
| Homework / Assignments |
1
|
5
|
| Presentation / Jury | ||
| Project |
1
|
10
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
16
|
1
|
16
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
1
|
4
|
4
|
| Homework / Assignments |
1
|
4
|
4
|
| Presentation / Jury |
0
|
||
| Project |
1
|
4
|
4
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
6
|
6
|
| Final Exam |
1
|
8
|
8
|
| Total |
106
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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| 11 | Speaks a second foreign at a medium level of fluency efficiently |
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| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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