TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • Comprehend the effect of punctuation while forming a text
  • Distinguish the features of the words that constitute sentences,
  • Comprehend the formal communication and rules of formal communication (addressing, rules of protocol, etc.),
  • Use written statement such as preparing a CV (as a form or prose), write letters (job request letter, letter of complaint, etc.), petitions, official reports, and reports,
  • Comprehend the social and universal messages in fictional texts (tale, epic, poem, story, novel),
  • Comprehend the features of written statement styles which convey thoughts and knowledge (essay, article, critiques, etc.
Course Description

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 INTRODUCTION AND IMPORTANCE OF THE LANGUAGE (Language and Characteristics of the Language, LanguageThought Relation, Native Language, Context, Language and Statement ) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 1 15
2 CULTURE AND CIVILIZATION (Culture, Components of Culture, Types of Culture, Civilization) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 16 24
3 RELATION BETWEEN LANGUAGE AND CULTURE (Language as an Essential Component of Culture, Representing Culture via Literary Works) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 25 33
4 WRITTEN LANGUAGE AND CHARACTERISTICS (Written Expression, Rules for Writing a Composition, Planning in Composition) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 47 57
5 WRITTEN LANGUAGE AND CHARACTERISTICS (Thought and Main Thought , Theme, Dream, Forms of Expression) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 58 67
6 WRITTEN LANGUAGE AND CHARACTERISTICS (Perspective in Creative and Fictional Writings, Approach to Writings that Convey Thought and Information, Paragraph and Theme Analysis From Selected Writings) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 68 75
7 SPELLING RULES (Spelling of Some Words and Suffixes, Punctuation) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 319 357
8 LANGUAGE ERRORS AND INCOHERENCY (Wrong Usage of Quotations, Translation Mistakes, Using Pretensions, Incorrect Selection of Words) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 359 389
9 TYPES OF WRITING: OFFICIAL (FORMAL) WRITINGS ( Petition, Official Report, Decree, Report) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 105 160
10 TYPES OF WRITING: OFFICIAL (FORMAL) WRITINGS ( Letters, Business Letters, CV) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 105 160
11 TYPES OF WRITING: CREATIVE (FICTIONAL WRITINGS ) ( Story, Epic Story, Poem) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 180 190
12 TYPES OF WRITING: CREATIVE ( FICTIONAL WRITINGS ) ( Tale, Novel, Theatre) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 215 236
13 TYPES OF WRITING: WRITINGS THAT CONVEY THOUGHT AND INFORMATION ( Anecdote, Article, Critique ) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 239 260
14 TYPES OF WRITING: WRITINGS THAT CONVEY THOUGHT AND INFORMATION ( Essay, Memory, Diary, Travel Writing) Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 265 281
15 BIBLIOGRAPHY AND FOOTNOTE IN SCIENTIFIC WRITINGS Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 296 298
16 ABSTRACTING METHODS AND TECHNIQUES Yakıcı, A.( 2006). Türk Dili I, Ed. M. Doğan, Gazi Kitabevi, Ankara, Pages: 309 315
Course Notes/Textbooks Chapters in book as above.
Suggested Readings/Materials Zeynep Korkmaz ve ark., Türk Dili ve Kompozisyon Bilgileri, 6. Baskı, Ankara: Yargı Yayınevi, 2003.Yusuf Çotuksöken, Türk Dili, c. III, Papatya yay., 2003

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
5
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
30
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
4
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
2
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
3
Final Exams
1
4
    Total
41

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
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 X
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 X
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

 

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