| 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 | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) |
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| Assistant(s) | - | |||||
| Course Objectives | English 101 is a compulsory course for freshman students. English 101 focuses on the cognitive skills of reading, writing, listening and speaking. The course uses current reading and listening texts and focuses on how to understand relevant parts of a text, how to read quickly and effectively, how to relate different ideas from multiple texts and how to use texts as sources for an output task. In speaking and writing, the course focuses on using sources, paraphrasing, quoting, summarising and synthesizing. The students will learn how to write coherent, concise informative or persuasive responses to writing questions supporting their point of view. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This course aims at preparing students to use academic skills in English. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses | X |
| Week | Subjects | Required Materials |
| 1 | Introduction: Course objectives and assessment | - |
| 2 | Communication at university Pages 1-10 (up to Part D. E-mail writing) | - |
| 3 | Communication at university Pages 10-16 Colour and design pages 20-23 (up to Part C: Listening) | Blackboard 1 |
| 4 | Colour and design Pages 23-34 (up to the 2nd exercise) | - |
| 5 | Colour and design P ages 34-42 | Blackboard 2 |
| 6 | Oral reports Pages 43-45 | - |
| 7 | Catch up and Review End of Unit Tests pages 17-19 and 46-52 | - |
| 8 | Production planning Pages 53-62 (up to Part B: Reading II) | - |
| 9 | Production planning Pages 62-69 | - |
| 10 | Production planning Pages 70-77 | Blackboard 3 |
| 11 | Social networking Pages 85-93 (up to exercise 3) | - |
| 12 | Social networking Pages 93-96 | - |
| 13 | Social networking Pages 97-99 | Blackboard 4 |
| 14 | Mock Exam | |
| 15 | Review of the semester End of Unit Tests pages 78-84 and 100-104 | |
| 16 | Final Exam |
| Course Notes/Textbooks | Anchor 1 - Reinforcing English Language Skills in an Academic Context by Anita Afacan, Nil Akpınar Wising and Stefan O'grady / Editor: Aynur Yürekli Kaynardağ |
| Suggested Readings/Materials | Supplementary material to be prepared when necessary by the course instructors
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| Semester Activities | Number | Weigthing |
| Participation | 1 | 20 |
| Laboratory / Application | 1 | 5 |
| Field Work | 1 | 10 |
| Quizzes / Studio Critiques | - | - |
| Portfolio | ||
| Homework / Assignments | 1 | 15 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 25 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 75 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
| 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 | 2 | |
| Study Hours Out of Class | 16 | 1 | 16 |
| Field Work | |||
| Quizzes / Studio Critiques | - | - | |
| Portfolio | |||
| Homework / Assignments | 3 | 2 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 2 | |
| Final Exams | 1 | 2 | |
| Total | 90 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
