cam.sams.ieu.edu.tr
Course Name | |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
Spring |
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;
|
Course Description |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | SPEAKING AND LISTENING: What is speech? Why is Speaking Important? Developing Speaking Skills | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 1/ 6 |
2 | SPEAKING AND LISTENING: Assessment of Speaking Skills, Points to Consider for Proper Pronunciation | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 6 /8 |
3 | DICTION AND ITS IMPORTANCE: Rules to Follow for a Successful Diction | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 8/ 10 |
4 | PROPER SPELLING | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 10/ 13 |
5 | PROPER ACCENT: Types of Accent | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 13/ 15 |
6 | PROPER INTONATION: Practices for Increasing Sound Values | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 15/22 |
7 | SPEECH DISORDERS AND TREATMENT: 1. Speech Disorders Related to Personality and Behaviour Disorders 2. Speech Mistakes Related to Pronunciation 3. Speech Mistakes Related to Not Knowing | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 24/31 |
8 | NECESSARY COMPONENTS FOR A SUCCESSFUL SPEECH: To Use Body Language | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 32/40 |
9 | NECESSARY COMPONENTS FOR A SUCCESSFUL SPEECH: Body Language Signals of the Speaker, Some of the Body Language Signals and Their Meanings | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 32/42 |
10 | PREPARING A PLANNED SPEECH: Structuring a Speech Text: Identifying a Goal, Getting to Know the Audience, Establishing a Thought Zone, Making Connections, Collecting Data, Research, Sample Presentations about the Subject | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 42/46 |
11 | PREPARING A PLANNED SPEECH: Structuring a Speech Text: Introduction “Introduction of the Subject”, Discussion and Development, Conclusion | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 42/46 |
12 | TYPES OF SPEECH: Features and Types of Prepared and Unprepared Speeches : Jon Interview, Discussion, Opening Speeches, Introduction Speeches, Panel, Open Session | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 46/53 |
13 | LISTENING: Factors That Impact Listening, Listening and Comprehending Skill, Types of Listening | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 53/62 |
14 | COMMUNICATION AND COMPREHENSION: Expression, Meaning, Comprehension | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 207/222 |
15 | VOCAL ERRORS: Accent Errors, Pronunciation Errors, Pausing Error, Dissonance | Yakıcı, A. ve ark. (2011). Üniversiteler için Türkçe 2, Sözlü Anlatım. Gazi Kitabevi Ankara, Pages: 299/305 |
16 | Review of the Semester |
Course Notes/Textbooks | Chapters in book as above. |
Suggested Readings/Materials | Zeynep Korkmaz ve ark., Türk Dili ve Kompozisyon Bilgileri, 6. Baskı, Ankara:YargıYayınevi,2003. Akın Önen, Türkçeyi Türkçe Konuşmak, 2007, İnkılap Yay.Yusuf Çotuksöken, Türk Dili, c. III, Papatya yay., 2003 |
Semester Activities | Number | Weigthing |
Participation | 1 | 5 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 30 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 30 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 2 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
Total |
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 | |||
Presentation / Jury | 1 | 2 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 3 | |
Final Exams | 1 | 4 | |
Total | 41 |
# | 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