TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | ATO208 |
| Name | Vocational Foreign Language II (German) |
| Term | 2020-2021 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to enable Tourism and Hotel Management Program students to be aware of their vocational terminology in German language, to improve their capability in expressing themselves in business environment, and to achieve self-confidence in language use in international activities.
Course Content
Reservation procedures
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1Be able to introduce oneself and workplace/he is working for |
| LO02 | 2 Be able to use tourism-related topics and terms ;ests |
| LO03 | 3 Be able to make phone calls in English |
| LO04 | 4 Be able to use sentence patterns related to problem solving and to deal with complaints |
| LO05 | 5 Be able to do international correspondence and to communicate in writing with gu |
| LO06 | 6 Be able to manage bookings in English language; s; |
| LO07 | 7 Be able to communicate orally in a foreign language |
| LO08 | 8 Be able to take food order and to make explanation |
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. | 4 |
| 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 | 5 |
| 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. | 4 |
| 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. | 5 |
| 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. | 3 |
| 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. | 4 |
| 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. | 5 |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | 4 |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | 5 |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | 3 |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | 5 |
| 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) | 5 |
| 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. | 4 |
| 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. | 4 |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Explaining the objectives of the course, giving information about books and resources, international words, important German personalities | To be prepared to related subject from advised source. | |
| 2 | Simple self-introduction questionnaires | To be prepared to related subject from advised source. | |
| 3 | Questionnaires | To be prepared to related subject from advised source. | |
| 4 | Verb conjugation | To be prepared to related subject from advised source. | |
| 5 | Verb conjugation and sentence formation | To be prepared to related subject from advised source. | |
| 6 | Chat at the cafe, questionnaires | To be prepared to related subject from advised source. | |
| 7 | Questionnaires and present time | To be prepared to related subject from advised source. | |
| 8 | Midterm | To be prepared to related subject from advised source. | |
| 9 | Certain and indefinite articles continue | To be prepared to related subject from advised source. | |
| 10 | Communication in the course, learning of cornucopia | To be prepared to related subject from advised source. | |
| 11 | Listing of new names, singular and plural articles | To be prepared to related subject from advised source. | |
| 12 | Sentence types | To be prepared to related subject from advised source. | |
| 13 | Sentence types | To be prepared to related subject from advised source. | |
| 14 | Sentence types | To be prepared to related subject from advised source. | |
| 15 | Negative statements | To be prepared to related subject from advised source. | |
| 16 | Final exam | To be prepared to related subject from advised source. | |
| 17 | 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 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||