COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Academic Skills in English I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
ENG 101
Fall
2
2
3
3
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives ENG 101 is a compulsory course for first year students. It follows an integrated approach in terms of language skills and it is modular in nature. The teaching methodology is based on input (readinglistening) to output (speakşngwriting). By the end of the semester, students finish two main modules, which are listening and speaking. In the listening and notetaking module, students learn how to listen and take notes effectively. In the speaking module, the focus is on equipping students with the necessarry skills needed to give an academic presentation and to Express themselves orally.
Learning Outcomes The students who succeeded in this course;
  • Will be able to use abbraviations while notetaking
  • Will be able to differentiate between important and unimportant information
  • Will be able to identify transitions and their functions while listening
  • Will be able to identify the structure of an academic presentation
  • Will be able to start and conclude an academic presentation
  • Will be able to put forward an idea and support it
  • Will be able to use acceptable body language during a presentation
Course Content This course aims at equipping students with skills related to two main aspects of Academic English, which are listening and notetaking and academic speaking.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses
X

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction: Course objectives and assessment Powerpoint slide
2 Competencies for EAP and the inputoutput relationship İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
3 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
4 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
5 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
6 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
7 Review İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
8 Midterm
9 Research skills and Plagiarism İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
10 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
11 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
12 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
13 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
14 Student Presentations
15 Feedback on Student Presentations
16 Review of the Semester  
Course Textbooks Powerpoint presentations, course notes
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
1
23
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
27
Total

Contribution of Semester Work to Final Grade
3
73
Contribution of Final Work to Final Grade
1
27
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
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
15
Project
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
1
10
    Total
99

 

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

 

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