| Course Name | Academic Skills in English II |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| ENG 102 | Spring | 2 | 2 | 3 | 4 |
| 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 | This course aims at preparing students to use academic skills in English. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | ENG 102 is a compulsory course for first year students. ENG 102 focuses on the cognitive skills of listening, reading, writing and speaking. Students' academic listening skills will be improved by listening to important / relevant information from lectures or discussions and reading skills by reading recent academic texts and then using this information to create an output task. Speaking focuses on giving presentations and students get prepared to express their ideas and opinions by speaking persuasively and coherently. The writing component is a consolidation of the speaking activities. |
| 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 / Unıt I: Introduction to research | |
| 2 | Unit I: Introduction to research | |
| 3 | Unit I: Introduction to research | - |
| 4 | Unit I: Introduction to research | Blackboard 1 |
| 5 | Unit II: Data collection methods | - |
| 6 | Unit II: Data collection methods & Planning and cue cards for Optional Online Presentations | |
| 7 | Unit II: Data collection methods & Planning and cue cards for Optional Online Presentations & Catch-up Review | Blackboard 2 |
| 8 | Unit III: Phony pharmaceuticals | |
| 9 | Unit III: Phony pharmaceuticals / Planning and cue cards for Online Presentation 1 & Mock Midterm | Blackboard 3 |
| 10 | Online Presentation 1 | |
| 11 | Unit IV: Animal Testing | |
| 12 | Unit IV: Animal Testing | Blackboard 4 |
| 13 | Unit IV: Animal Testing & Evidence of Learning & End of Unit Test | |
| 14 | Planning and cue cards and visuals for Online Presentation 2 | |
| 15 | Online Presentation 2 | |
| 16 | Final Exam |
| Course Notes/Textbooks | Anchor 2 - 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 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 20 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 20 |
| Project | - | - |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| 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 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 6 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 6 | |
| Project | - | - | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 3 | |
| Final Exams | 1 | 3 | |
| Total | 114 |
| # | 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
