TÜRKÇE
ENGLISH
Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | UTD102 |
| Name | Turkish Language II |
| Term | 2017-2018 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 | Lisans Dersi |
| Type | Normal |
| Label | CU Common Courses (University) C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ENGİN ÇETİN |
| Course Instructor |
Doç. Dr. İSMAİL ŞENESEN
(Bahar)
(A Group)
(Ins. in Charge)
|
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 | Oral and written expression of emotions, thoughts, knowledge and experiences. |
| LO02 | Explains the structural features of words in Turkish, the concepts of affix-root-stem, and the functions of derivational and inflectional suffixes. |
| LO03 | Explains the elements of the sentence and the semantic and structural relationships between the words in the sentence. |
| LO04 | Detects grammatic mistakes in oral or written expressions and makes necessary changes. |
| LO05 | Explains text types. |
| LO06 | Applying writing styles. |
| LO07 | Explains the forms of expression and methods of developing thought and demonstrates them on a sample text. |
| LO08 | Explains the types of expression and verbal expression. |
| LO09 | Explains sentence types and demonstrates them on sample texts. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Effectively uses the basic and social sciences knowledge required by the dietetic profession in professional practice. | |
| PLO02 | - | Adopts the principles of protecting and improving individual and community health and acts in accordance with these principles throughout his/her professional life. | |
| PLO03 | - | Applies the professional knowledge acquired to increase the health level of society and improve the quality of life. | |
| PLO04 | - | Follows current developments in the field of nutrition and dietetics and integrates them into professional practice. | |
| PLO05 | - | Uses information technologies effectively to access accurate and reliable information in his/her field. | |
| PLO06 | - | By adopting a lifelong learning approach, he/she ensures continuous professional development | |
| PLO07 | - | Knows his/her duties, rights and responsibilities within the legal framework and acts in accordance with the principles of professional ethics. | 1 |
| PLO08 | - | Uses the professional knowledge and skills acquired at national and international levels in accordance with the basic values and cultural differences of society. | 1 |
| PLO09 | - | Knows nutrition and dietetics terminology in English and contributes to professional development by accessing international literature. | |
| PLO10 | - | Designs and conducts scientific research, projects and experiments related to his/her field. | |
| PLO11 | - | Works in collaboration with different disciplines in the field of professional practice. | 1 |
| PLO12 | - | Develops and implements individualized professional approaches appropriate to the physiological, environmental, and socio-cultural needs of healthy or sick individuals. |
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 | To be prepared to related subject from advised source. |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||