TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | TD102 |
| Name | Turkish Language |
| Term | 2015-2016 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Okutman GÜLSÜM TARÇIN
(Bahar)
(A Group)
()
Öğr. Gör. MURAT İLDOĞAN (Bahar) (A Group) () |
Course Goal / Objective
To make the students, who are studying in various fields in accordance with the constantly progressing conditions of the age, gain the knowledge to write about their thoughts on a matter; prepare texts for activities held on special days; develop good and accurate speaking skills; make up for their deficiencies in language and expression; and types of expression.
Course Content
1 Aims and objectives of the course, content, materials and introduction of the semester curriculum. 2 Spelling and application 3 Punctuation and application 4 What is expression? Feature of expression 5 Types, formats and application of expression 6 Common mistakes in Turkish expression and correction 7 General information on composition 8 Mid-term exam and course assessment 9 Plan for writing composition and its application 10 Written composition types (Emotion-oriented writings, event-oriented writings 11 Written composition types (Thought-oriented writings, analysis writings and other writing types) 12 Oral composition types (Discussion-oriented oral composition types) 13 Oral composition types (Interview-oriented oral composition types) 14 Developing accurate and good speaking skills and related applications by means of selected texts from Turkish and world literature and history of thought.
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1 Oral and written expression of emotions, thoughts, knowledge and experiences.; |
| LO02 | 2 Using the Turkish versions of the professional and scientific field terms. ; |
| LO03 | 3 Improving the vocabulary; |
| LO04 | 4 Applying writing styles; |
| LO05 | 5 Application of oral and written texts; |
| LO06 | 6 Reading and comprehending Turkish science, art and culture publications; |
| LO07 | 7 Comparing selected texts from Turkish and world literature and history of thought.; |
| LO08 | 8 Producing Turkish texts in science, art and culture; |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Aims and objectives of the course, content, materials and introduction of the semester curriculum. | To be prepared to related subject from advised source. | |
| 2 | Spelling and application | To be prepared to related subject from advised source. | |
| 3 | Punctuation and application | To be prepared to related subject from advised source. | |
| 4 | What is expression? Feature of expression | To be prepared to related subject from advised source. | |
| 5 | Types, formats and application of expression | To be prepared to related subject from advised source. | |
| 6 | Common mistakes in Turkish expression and correction | To be prepared to related subject from advised source. | |
| 7 | General information on composition | To be prepared to related subject from advised source. | |
| 8 | Mid-term exam and course assessment | ||
| 9 | Plan for writing composition and its application | To be prepared to related subject from advised source. | |
| 10 | Written composition types (Emotion-oriented writings, event-oriented writings | To be prepared to related subject from advised source. | |
| 11 | Written composition types (Thought-oriented writings, analysis writings and other writing types) | To be prepared to related subject from advised source. | |
| 12 | Oral composition types (Discussion-oriented oral composition types) | To be prepared to related subject from advised source. | |
| 13 | Oral composition types (Interview-oriented oral composition types) | To be prepared to related subject from advised source. | |
| 14 | Developing accurate and good speaking skills and related applications by means of selected texts from Turkish and world literature and history of thought. | To be prepared to related subject from advised source. | |
| 15 | FINAL EXAM |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | -20 |
| 1. Midterm Exam | 100 | -20 |
| General Assessment | ||
| Midterm / Year Total | 200 | -20 |
| 1. Final Exam | - | 60 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |