TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

dfe.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;
  • 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 Description

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

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

 

EVALUATION SYSTEM

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

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
Presentation / Jury
1
2
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

To be able to transfer the skills gained from basic mathematic and science to engineering, to be able to apply it for problem solving in Food Engineering,
2

To be able to design projects, process optimisation, data collection, analysing results,
3

To be able to work individually as well as play an active role in a team, expressing themselves successfully, active decision making,
4

To be able to follow global developments and innovations, personal development, have the ability to improve quality,
5

To be able to have responsibility towards environment and apply to the professional field, have the ethical responsibility,
6

To be able to apply entrepreneurial skills, innovation and sustainability to the professional field,
7

To be able to communicate at least one foreign language.

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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