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
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The course aims at preparing students to use academic skills in English.
Learning Outcomes The students who succeeded in this course;
  • to identify clearly stated and implied point of view in academic texts
  • to recognize the relationship between ideas in academic texts
  • to research an academic topic using a variety of sources
  • to summarise information in an academic text
  • to paraphrase information in an academic text
  • to quote information in an academic text
  • to synthesize information in an academic text
  • to write texts on an academic topic presenting their own viewpoint
Course Content ENG 101 is a compulsory course for freshman students. ENG 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, summarizing and synthesizing. The students will learn how to write coherent, concise, informative or persuasive responses to writing questions supporting their point of view.

 



Course Category

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 -
2 Unit I: Communication at university -
3 Unit I: Communication at university - Unit II: Colour and design Blackboard 1
4 Unit II: Colour and design -
5 Unit II: Colour and design Blackboard 2
6 Oral reports -
7 Catch up and review -
8 Unit III: Production planning -
9 Unit III: Production planning -
10 Unit III: Production planning Blackboard 3
11 Unit IV: Social networking -
12 Unit IV: Social networking -
13 Unit IV: Social networking Blackboard 4
14 Mock Exam
15 Review of the semester
16 Final Exam

 

Course Textbooks

Anchor 1 - Reinforcing English Language Skills in an Academic Context by Anita Afacan, Nil Akpınar Wising and Stefan O'grady / Editor: Aynur Yürekli Kaynardağ

References

Supplementary material to be prepared when necessary by the course instructors

 

 

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
-
-
Homework / Assignments
1
5
Presentation / Jury
Project
1
10
Seminar / Workshop
Portfolios
1
15
Midterms / Oral Exams
1
25
Final / Oral Exam
1
25
Total

Contribution of Semester Work to Final Grade
5
75
Contribution of Final Work to Final Grade
1
25
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
-
-
Homework / Assignments
1
2
Presentation / Jury
Project
1
Seminar / Workshop
Portfolios
1
Midterms / Oral Exams
1
2
Final / Oral Exam
1
2
    Total
86

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest