TURK 100 | Course Introduction and Application Information

Course Name
Turkish
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
TURK 100
Fall
4
0
4
4

Prerequisites
None
Course Language
Turkish
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The objective of this course is to show the students characteristics and rules of Turkish Language through examples; make them achieve the habit and skill of showing their emotions, thoughts, plans, impressions, observations, and experiences efficiently in writing and verbally; develop their vocabulary with the help of written and verbal texts; teach them the rules of comprehending the texts they read or programs they listen to accurately; develop their language skills which form the basis of the communication between individuals and populace.
Learning Outcomes The students who succeeded in this course;
  • understand the rules of written expression, gain the ability to express their ideas effectively.
  • learn the words forming sentences and recognize the importance of syntax.
  • gain reading habit and read the book or attend events where comments from their perspective.
  • acquire the stages of preparing scientific writing (collecting data, showing references, etc.).
  • use communication tools -the form of petitions, official report, letters, etc. -for future life.
Course Content Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 INTRODUCTION AND IMPORTANCE OF THE LANGUAGE (Language and Characteristics of the Language, Language-Thought Relation, Native Language, Context, Language and Statement) Video and course presentations
2 CULTURE AND CIVILIZATION (Culture, Components of Culture, Types of Culture, Civilization) Video and course presentations
3 WRITTEN EXPRESSION Video and course presentations
4 WRITTEN EXPRESSION VARIABLES Video and course presentations
5 WRITTEN EXPRESSION VARIABLES Video and course presentations
6 WRİTTİNG AND RULES OF PUNCTUATION MARKS Video and course presentations
7 RULE OF SYNTAX Video and course presentations
8 SPEECH Video and course presentations
9 SPEECH- EMPHASIS- INTONATION Video and course presentations
10 SCIENTIFIC RESEARCH AND EFFECTIVE PRESENTATION TECHNIQUES Video and course presentations
11 TYPES OF SPEECH Video and course presentations
12 SPEAKING WITHOUT PREPARATION Video and course presentations
13 Review of the Semester  
14 Review of the Semester  
15 Review of the Semester  
16 Review of the Semester  

 

Course Textbooks Yakıcı, A. ve ark.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, \nAnkara. Yakıcı, A. ve ark. (2006). Türk Dili II, Ed. M. Doğan,Gazi Kitabevi Ankara.
References Zeynep Korkmaz ve ark., Türk Dili ve Kompozisyon Bilgileri, 6. Baskı, Ankara:YargıYayınevi,2003. Akın Önen, Türkçeyi Türkçe Konuşmak, 2007, İnkılap Yay.Yusuf Çotuksöken, Türk Dili, c. III, Papatya yay., 2003

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
35
Final / Oral Exam
1
45
Total

Contribution of Semester Work to Final Grade
4
65
Contribution of Final Work to Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
10
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
6
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
6
Final / Oral Exam
1
8
    Total
104

 

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
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