COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Turkish II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
TURK 202
Spring
2
0
2
1
Prerequisites
None
Course Language
Turkish
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The course aims toshow the characteristics and rules of the Turkish language with examples help students develop familiarity and skills for expressing their feelings, thoughts, plans, impressions, observations and experiences through written and spoken language correctly and effectivelyexpand vocabulary through written and spoken texts develop reading and listening comprehension develop overall language skills, which are essential to interpersonal communication
Learning Outcomes The students who succeeded in this course;
  • Comprehend factors that ruin the formation of speech and speech
  • Practice methods and techniques of effective speech
  • Comprehend the difference between verbal expression and written expression
  • Distinguish the types of prepared and unprepared speeches
  • Use the body language efficiently in communication
  • Practice methods and stages of preparing a scientific speech
  • Practice presentation techniques
  • Use job interview techniques
Course Content Students will be taught how to use the written communication tools accurately and efficiently in this course. There will be exercises on understanding, telling, reading, and writing; types of speeches (panel, symposium, conference, etc.) will be introduced; the student will be equipped with information on using body language, accent and intonation, and presentation techniques.

 



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 Related Preparation
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 Textbooks Chapters in book as above.
References 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

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
5
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
30
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
2
65
Contribution of Final Work to Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

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
Homework / Assignments
Presentation / Jury
1
2
Project
Seminar / Workshop
Midterms / Oral Exams
1
3
Final / Oral Exam
1
4
    Total
41

 

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 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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