| 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) |
| |||||
| 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;
|
| Course Description | This course aims at preparing students to use academic skills in English. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| 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
|
| 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 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
| 7 | Having professional and ethical awareness, | |||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
