Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ENGLISH II | - | Spring Semester | 3+0 | 3 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Eng |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Onur KAVAK |
| Name of Lecturer(s) | |
| Assistant(s) | Instructor Barış Günay |
| Aim | Competency in oral and written communication by improving four basic skills in line with CEFR A2 Level. |
| Course Content | This course contains; Holidays (Plans about holidays and journey) (The use of comparatives and superlatives) ,Holidays (Plans about holidays and journey) (The use of comparatives and superlatives),Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Transport (The use of modals to describe abilities and obligations) ,Transport (The use of modals to describe abilities and obligations) ,Plans (The use of future tense to talk about future plans and wishes) ,Plans (The use of future tense to talk about future plans and wishes),Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) ,Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) ,Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. will be able to define the basic grammar rules of English. | 10, 16, 3, 6, 9 | A |
| 1.1 Explains himself/herself, basic activities and the environment | 10, 16, 3, 9 | A |
| 1.2 Uses the words necessary for daily spoken language in sentences. | 10, 16, 3, 9 | A |
| 2. will be able to compare basic sentences in English with his/her mother tongue | 10, 16, 3, 9 | A |
| 2.1 Interprets basic level texts. | 10, 16, 3, 9 | A |
| 2.2 Explains written sources in basic level via dictionary | 10, 16, 3, 9 | A |
| 3. will be able to interpret short basic messages delievered via mass communication tools. | 10, 16, 3, 9 | A |
| 3.1 writes basic level messages. | 10, 16, 3, 9 | A |
| 3.2 comments on basic level written messages | 10, 16, 3, 9 | A |
| 4. will be able to plan his/her own program for self-imrovement | 10, 16, 3, 9 | A |
| 4.1 compares language learning tools. | 10, 11, 16, 6, 9 | A |
| 4.2 compares online learing tools for language improvement | 10, 16, 6, 9 | A |
| 5. will be able to exprres his/her future plans. | 10, 11, 16, 6, 9 | A |
| 5.1 Displays oral communication skills via language tools. | 10, 11, 16, 6, 9 | A |
| 5.2 develops language learning tools for future. | 10, 16, 6, 9 | A |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 3: Problem Baded Learning Model, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Holidays (Plans about holidays and journey) (The use of comparatives and superlatives) | Study of the relevant chapter of the book |
| 2 | Holidays (Plans about holidays and journey) (The use of comparatives and superlatives) | Study of the relevant chapter of the book |
| 3 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 4 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 5 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 6 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 7 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 8 | Transport (The use of modals to describe abilities and obligations) | Study of the relevant chapter of the book |
| 9 | Transport (The use of modals to describe abilities and obligations) | Study of the relevant chapter of the book |
| 10 | Plans (The use of future tense to talk about future plans and wishes) | Study of the relevant chapter of the book |
| 11 | Plans (The use of future tense to talk about future plans and wishes) | Study of the relevant chapter of the book |
| 12 | Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) | Study of the relevant chapter of the book |
| 13 | Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) | Study of the relevant chapter of the book |
| 14 | Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) | Study of the relevant chapter of the book |
| Resources |
| New English File Elementary Oxford University Press ISBN: 0-19438425-X-2019 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 21 | 21 | |||
| General Exam | 1 | 21 | 21 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 112 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(112/30) | 4 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ENGLISH II | - | Spring Semester | 3+0 | 3 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Eng |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Onur KAVAK |
| Name of Lecturer(s) | |
| Assistant(s) | Instructor Barış Günay |
| Aim | Competency in oral and written communication by improving four basic skills in line with CEFR A2 Level. |
| Course Content | This course contains; Holidays (Plans about holidays and journey) (The use of comparatives and superlatives) ,Holidays (Plans about holidays and journey) (The use of comparatives and superlatives),Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Now (The use of present continuous tense) ,Transport (The use of modals to describe abilities and obligations) ,Transport (The use of modals to describe abilities and obligations) ,Plans (The use of future tense to talk about future plans and wishes) ,Plans (The use of future tense to talk about future plans and wishes),Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) ,Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) ,Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. will be able to define the basic grammar rules of English. | 10, 16, 3, 6, 9 | A |
| 1.1 Explains himself/herself, basic activities and the environment | 10, 16, 3, 9 | A |
| 1.2 Uses the words necessary for daily spoken language in sentences. | 10, 16, 3, 9 | A |
| 2. will be able to compare basic sentences in English with his/her mother tongue | 10, 16, 3, 9 | A |
| 2.1 Interprets basic level texts. | 10, 16, 3, 9 | A |
| 2.2 Explains written sources in basic level via dictionary | 10, 16, 3, 9 | A |
| 3. will be able to interpret short basic messages delievered via mass communication tools. | 10, 16, 3, 9 | A |
| 3.1 writes basic level messages. | 10, 16, 3, 9 | A |
| 3.2 comments on basic level written messages | 10, 16, 3, 9 | A |
| 4. will be able to plan his/her own program for self-imrovement | 10, 16, 3, 9 | A |
| 4.1 compares language learning tools. | 10, 11, 16, 6, 9 | A |
| 4.2 compares online learing tools for language improvement | 10, 16, 6, 9 | A |
| 5. will be able to exprres his/her future plans. | 10, 11, 16, 6, 9 | A |
| 5.1 Displays oral communication skills via language tools. | 10, 11, 16, 6, 9 | A |
| 5.2 develops language learning tools for future. | 10, 16, 6, 9 | A |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 3: Problem Baded Learning Model, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Holidays (Plans about holidays and journey) (The use of comparatives and superlatives) | Study of the relevant chapter of the book |
| 2 | Holidays (Plans about holidays and journey) (The use of comparatives and superlatives) | Study of the relevant chapter of the book |
| 3 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 4 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 5 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 6 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 7 | Now (The use of present continuous tense) | Study of the relevant chapter of the book |
| 8 | Transport (The use of modals to describe abilities and obligations) | Study of the relevant chapter of the book |
| 9 | Transport (The use of modals to describe abilities and obligations) | Study of the relevant chapter of the book |
| 10 | Plans (The use of future tense to talk about future plans and wishes) | Study of the relevant chapter of the book |
| 11 | Plans (The use of future tense to talk about future plans and wishes) | Study of the relevant chapter of the book |
| 12 | Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) | Study of the relevant chapter of the book |
| 13 | Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) | Study of the relevant chapter of the book |
| 14 | Health (The use of should/shouldn't to give advice) (The use of adverbs to describe verbs) | Study of the relevant chapter of the book |
| Resources |
| New English File Elementary Oxford University Press ISBN: 0-19438425-X-2019 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | ||||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | X | ||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | |||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |