ENG 102 | Course Introduction and Application Information

Course Name
Academic Skills in English II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
ENG 102
Spring
2
2
3
4

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives This 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 points 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 give presentations on an academic text
  • to write texts on an academic topic presenting their own view point
Course Content ENG 102 is a compulsory course for first year students. ENG 102 focuses on the cognitive skills of listening, reading, writing and speaking. Students' academic listening skills will be improved by listening to important / relevant information from lectures or discussions and reading skills by reading recent academic texts and then using this information to create an output task. Speaking focuses on giving presentations and students get prepared to express their ideas and opinions by speaking persuasively and coherently. The writing component is a consolidation of the speaking activities.

 



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: Introduction to research
3 Unit I: Introduction to research / Unit II: Data collection methods Blackboard 1
4 Unit II: Data collection methods
5 Unit II: Data collection methods Blackboard 2
6 Catch-up and review
7 Unit III: Phony pharmaceuticals
8 Unit III: Phony pharmaceuticals
9 Unit III: Phony pharmaceuticals Blackboard 3
10 Unit IV: Animal Testing
11 Unit IV: Animal Testing
12 Unit IV: Animal Testing Blackboard 4
13 Presentations
14 Presentations
15 Review of the semester
16 Final Exam

 

Course Textbooks

Anchor 2 - 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
Presentation / Jury
3
30
Project
-
-
Seminar / Workshop
Portfolios
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
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
3
6
Project
-
-
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
3
Final / Oral Exam
1
3
    Total
120

 

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