Course Objectives: |
Improving skills of speaking, writing, listening and reading in English in the basic level. |
Course Content: |
Introducing yourself to the class, numbers 0-100, alphabet and spelling, verb 'be' (I/you/he/she/it), international English and classroom language, present simple: 'be', this/that, these/those, possessive constructions, countries and nationalities, objects, tourist attractions, talking about activities, making requests, talking about daily routines and occupations, present simple: I/you/we/they, present simple: he/she/it, getting information, family, 'have/has got', adverbs of frequency, character, expressions of time, setting up events, 'there is/are', rooms and furniture, prepositions, places in the city, can; possibility and ability, shopping, chatting in a shop, countable and uncountable nouns, nouns, 'how much/many'; quantifiers-containers, ordering in a restaurant, past tense ('was/were'), past tense (regular verbs), past tense (irregular verbs), Repetition: Speakout Extra Elementary grammar units 3-6. |
Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) The students in this course Comprehends about the basic grammar structures.
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2) The students in the course recognize the structures of sentences: the ones with auixilary verbs, the Simple Present, and the Simple Past.
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3) The students in this course can name a few very common everyday objects.
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4) In this course students know the English words used for numbers, alphabet, description of people, things and places, countries, nationalities, jobs, family relations, time expressions, foods and drinks, and past lives.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Recognizes the common words when spoken to.
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2) The students in this course know how to use nouns, pronouns, adjectives, adverbs and verbs.
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3) The students in this course know Simple Past forms and talk about past events.
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4) The students in this course can recognise and say the name of their own country, nationality and language and ask someone what their nationality is.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) Elevates knowledge of the language after a certain level of English.
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2) The students in this course, after completing this course, can improve the capability of using English language with their own effort.
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3) The students in this course know A1 level vocabulary stated in Common European Framework (CEFR).
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4) The students in this course, recognise common words used with listening skills and understand conversations on A1 level.
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5) Explores the meanings of the words in their respective fields.
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6) The students in the course recognize the structures of sentences: the ones with auixilary verbs, the Simple Present, and the Simple Past.
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7) Students can comprehend what they read, write, and listen to.
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8) In this course students know the English words used for numbers, alphabet, description of people, things and places, countries, nationalities, jobs, family relations, time expressions, foods and drinks, and past lives.
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9) The students in this course follow written oral basic instructions, phone conversations and personal details.
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Introduction of the Course Materials |
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2) |
Introducing oneself to the class, numbers 0- 100, the alphabet & spelling, be: I/you/ he/she/it, international English & classroom language. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
3) |
Present simple: be, this/that, these/those, possessives, countries and nationalities, objects. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
4) |
Tourist places, talk about activities you do, make requests, talk about your daily routine and people’s jobs. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
5) |
Asking for information, the time. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
6) |
Family, have/has got, adverbs of frequency, personality. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
7) |
Time expressions, making arrangements. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
8) |
MIDTERM |
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9) |
There is/are, rooms and furniture, prepositions, places in towns, can for possibility & ability. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
10) |
Shopping, have a conversation in a shop. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
11) |
Countable and uncountable, nouns, how much/many; quantifiers – containers. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
12) |
Ordering in a restaurant. |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
13) |
Past simple tense (with was/were), past simple tense (with regular verbs) |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
14) |
Past simple tense (with irregular verbs). |
- National Geographic Reflect 1 R&W
-sparkonline.com
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My English Lab |
15) |
Revision: - National Geographic Reflect 1 R&W
-sparkonline.com |
- National Geographic Reflect 1 R&W
-sparkonline.com
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts |
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1.1 Learn and apply the principles of food science and nutrition |
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1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice |
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1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject |
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1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas |
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1.5 Learns food-human and food-society relations, understands the effect of food on social order |
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1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field |
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1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field |
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1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field |
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2) |
Knows the theory and practices of food and beverage business, gains entrepreneurial skills |
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2.1 Can take responsibility in profession and apply ethical values |
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2.2 Learns to work with the group, improves their oral and written interaction and presentation skills |
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2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs |
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2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field |
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3) |
Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts |
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3.1 Learns to work with the group, improves their oral and written interaction and presentation skills |
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4) |
Applies the theoretical knowledge in business life during a semester. |
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4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility. |
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4.2 Informs the related persons and institutions in professional matters orally and in writing. |
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4.3 To be able to manage activities for the development of employees working under their responsibility. |
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4.4 Explain problems using professional data. |
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4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications. |
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5) |
S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field. |
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5.1 Acquires the analyzing solving the problems and managing the conflicts. |
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5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary. |
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5.3 Has awareness for ethical and social responsivity. |
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5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way. |
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5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view. |
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5.6 Develops strategical, innovative and entrepreneurial ideas. |
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5.7 Acquires competence of managing the change. |
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5.8 Shows development personally and socially with and awareness for lifelong learning. |
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5.9 Follows advanced technologies and developments about digital transformation. |
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5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field. |
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5.11 Has awareness about citizenship competency. |
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5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+). |
3 |
WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
14 |
4 |
56 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
16 |
2 |
32 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
6 |
1 |
6 |
Total Workload of Teaching & Learning Activities |
- |
- |
94 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
2 |
1 |
2 |
Midterms |
1 |
1 |
1 |
Semester Final Exam |
1 |
1 |
1 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
4 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
98 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
4 |