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Course Detail

Course Description

CourseCodeSemesterT+P (Hour)CreditECTS
TURKISH LANGUAGE ITDL1110200Fall Semester2+022
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of CourseTurkish
Course LevelFirst Cycle (Bachelor's Degree)
Course TypeRequired
Course CoordinatorProf.Dr. Abdullah Azmi BİLGİN
Name of Lecturer(s)Lect. Kübra GÜRSOY, Prof.Dr. Abdullah Azmi BİLGİN
Assistant(s)Lecturer Mukadder Gezen
AimTo correct the deficiencies of native and foreign students in Turkish language. To improve students’ written and oral expression by using texts of writers who are employing Turkish nicely.
Course ContentThis course contains; Definition and Function of Language
,Historical Periods of Turkish Language
,Languages on Earth
,The Growing Branches of Turkish in Historical Period
,Written Expression: Composition
,Present Situation and Spreading Areas of Turkish Language
,Old Turkish Literature and Poetry Analysis
,Speech Language - Writing Language
,"Is Turkish a Rich Language?"
,Alphabets Used by Turks
,Sound and Sound Events
,Main Writing Rules
,Figure Information
,New Turkish Literature and Poetry Analysis
.
Dersin Öğrenme KazanımlarıTeaching MethodsAssessment Methods
1. Defines the spread of the Turkish language among the world languages on earth. 16, 9A
2. Understand the definition and function of language with examples.16, 9A
3. Researchs articles that emphasize the importance of language in the life of nations. 16, 9A
4. Observes the distribution of Turkish among world languages.16, 9A
5. Discuses the historical periods of Turkish.16, 9A
6. Speaks Turkish correctly. 10, 16, 9A
7. Understands the benefits of having a rich vocabulary.16, 9A
8. Has information about the reasons for language errors in Turkish. 16, 9A
9. Inquires about language impairment.16, 9A
10. Investigates the impact of Turkish on other languages. 16, 9A
11. Speculates about the impact of foreign languages on Turkish.10, 16, 9A
Teaching Methods:10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:A: Traditional Written Exam

Course Outline

OrderSubjectsPreliminary Work
1Definition and Function of Language
1, 2, 3, 4, 5
2Historical Periods of Turkish Language
1, 2, 3, 4, 5
3Languages on Earth
1, 2, 3, 4, 5
4The Growing Branches of Turkish in Historical Period
1, 2, 3, 4, 5
5Written Expression: Composition
1, 2, 3, 4, 5
6Present Situation and Spreading Areas of Turkish Language
1, 2, 3, 4, 5
7Old Turkish Literature and Poetry Analysis
1, 2, 3, 4, 5
8Speech Language - Writing Language
1, 2, 3, 4, 5
9"Is Turkish a Rich Language?"
1, 2, 3, 4, 5
10Alphabets Used by Turks
1, 2, 3, 4, 5
11Sound and Sound Events
1, 2, 3, 4, 5
12Main Writing Rules
1, 2, 3, 4, 5
13Figure Information
1, 2, 3, 4, 5
14New Turkish Literature and Poetry Analysis
1, 2, 3, 4, 5
Resources
1. Muharrem Ergin, Üniversiteler İçin Türk Dili, İstanbul 1986. 2. Rekin Ertem-İsa Kocakaplan, Üniversitelerde Türk Dili ve Kompozisyon, Istanbul 2010. 3. Yakup Karsoy v.dğr. Üniversiteler için Uygulamalı Türk Dili ve Kompozisyon Bilgileri, Konya 2009. 4.Yakup Yılmaz, Türkçede Dil Yanlışları,istanbul 2010. 5.Leyla Karahan, Türkçede Söz Dizimi, Ankara 1999.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
NoProgram QualificationContribution Level
12345
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
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.
X
6
X
7
8
Considers cooking as a chemical reaction.
9
X
10
X
11
X
12
13
14
X

Assessment Methods

Contribution LevelAbsolute Evaluation
Rate of Midterm Exam to Success 20
Rate of Final Exam to Success 80
Total 100
ECTS / Workload Table
ActivitiesNumber ofDuration(Hour)Total Workload(Hour)
Course Hours14228
Guided Problem Solving1400
Resolution of Homework Problems and Submission as a Report1400
Term Project155
Presentation of Project / Seminar100
Quiz100
Midterm Exam166
General Exam199
Performance Task, Maintenance Plan000
Total Workload(Hour)48
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(48/30)2
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course

Course Description

CourseCodeSemesterT+P (Hour)CreditECTS
TURKISH LANGUAGE ITDL1110200Fall Semester2+022
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of CourseTurkish
Course LevelFirst Cycle (Bachelor's Degree)
Course TypeRequired
Course CoordinatorProf.Dr. Abdullah Azmi BİLGİN
Name of Lecturer(s)Lect. Kübra GÜRSOY, Prof.Dr. Abdullah Azmi BİLGİN
Assistant(s)Lecturer Mukadder Gezen
AimTo correct the deficiencies of native and foreign students in Turkish language. To improve students’ written and oral expression by using texts of writers who are employing Turkish nicely.
Course ContentThis course contains; Definition and Function of Language
,Historical Periods of Turkish Language
,Languages on Earth
,The Growing Branches of Turkish in Historical Period
,Written Expression: Composition
,Present Situation and Spreading Areas of Turkish Language
,Old Turkish Literature and Poetry Analysis
,Speech Language - Writing Language
,"Is Turkish a Rich Language?"
,Alphabets Used by Turks
,Sound and Sound Events
,Main Writing Rules
,Figure Information
,New Turkish Literature and Poetry Analysis
.
Dersin Öğrenme KazanımlarıTeaching MethodsAssessment Methods
1. Defines the spread of the Turkish language among the world languages on earth. 16, 9A
2. Understand the definition and function of language with examples.16, 9A
3. Researchs articles that emphasize the importance of language in the life of nations. 16, 9A
4. Observes the distribution of Turkish among world languages.16, 9A
5. Discuses the historical periods of Turkish.16, 9A
6. Speaks Turkish correctly. 10, 16, 9A
7. Understands the benefits of having a rich vocabulary.16, 9A
8. Has information about the reasons for language errors in Turkish. 16, 9A
9. Inquires about language impairment.16, 9A
10. Investigates the impact of Turkish on other languages. 16, 9A
11. Speculates about the impact of foreign languages on Turkish.10, 16, 9A
Teaching Methods:10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:A: Traditional Written Exam

Course Outline

OrderSubjectsPreliminary Work
1Definition and Function of Language
1, 2, 3, 4, 5
2Historical Periods of Turkish Language
1, 2, 3, 4, 5
3Languages on Earth
1, 2, 3, 4, 5
4The Growing Branches of Turkish in Historical Period
1, 2, 3, 4, 5
5Written Expression: Composition
1, 2, 3, 4, 5
6Present Situation and Spreading Areas of Turkish Language
1, 2, 3, 4, 5
7Old Turkish Literature and Poetry Analysis
1, 2, 3, 4, 5
8Speech Language - Writing Language
1, 2, 3, 4, 5
9"Is Turkish a Rich Language?"
1, 2, 3, 4, 5
10Alphabets Used by Turks
1, 2, 3, 4, 5
11Sound and Sound Events
1, 2, 3, 4, 5
12Main Writing Rules
1, 2, 3, 4, 5
13Figure Information
1, 2, 3, 4, 5
14New Turkish Literature and Poetry Analysis
1, 2, 3, 4, 5
Resources
1. Muharrem Ergin, Üniversiteler İçin Türk Dili, İstanbul 1986. 2. Rekin Ertem-İsa Kocakaplan, Üniversitelerde Türk Dili ve Kompozisyon, Istanbul 2010. 3. Yakup Karsoy v.dğr. Üniversiteler için Uygulamalı Türk Dili ve Kompozisyon Bilgileri, Konya 2009. 4.Yakup Yılmaz, Türkçede Dil Yanlışları,istanbul 2010. 5.Leyla Karahan, Türkçede Söz Dizimi, Ankara 1999.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
NoProgram QualificationContribution Level
12345
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
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.
X
6
X
7
8
Considers cooking as a chemical reaction.
9
X
10
X
11
X
12
13
14
X

Assessment Methods

Contribution LevelAbsolute Evaluation
Rate of Midterm Exam to Success 20
Rate of Final Exam to Success 80
Total 100

Numerical Data

Student Success

Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03