To 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 Content
This course contains; 1. Curriculum Vitae (CV),2. Word Types,3. Writing Rules of Combined Word
,4. Voices of Verb,5. Emphasis,6. Word Groups
,7. Turkish Sufi Literature and Poetry Analysis
,8. Paragraphes,9. Oral Expression Types
,10. Expression Disorders I,11. Expression Disorders II,12. Sentence Information: According to the Constitution
,13. Types of sentences,14. Folk Literature and Poetry Analysis
.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Compares words and their place in sentences.
16, 9
A
2. Understands word types and groups.
16, 9
A
3. Knows the elements of the sentence.
16, 9
A
4. Distinguishes sentences in terms of their meanings.
12. Sentence Information: According to the Constitution
1, 2, 3
13
13. Types of sentences
1, 2, 3
14
14. Folk Literature and Poetry Analysis
1, 2, 3
Resources
1. Muharrem Ergin, Üniversiteler İçin Türk Dili, İstanbul 1986.
2. Rekin Ertem-İsa Kocakaplan, Üniversitelerde Türk Dili ve Kompozisyon, İstanbul 2010
3. Yakup Karsoy v.dğr., Üniversiteler için Uygulamalı Türk Dili ve Kompozisyon Bilgileri, Konya 2009
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
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
2
28
Guided Problem Solving
14
0
0
Resolution of Homework Problems and Submission as a Report
14
0
0
Term Project
1
5
5
Presentation of Project / Seminar
1
0
0
Quiz
1
0
0
Midterm Exam
1
6
6
General Exam
1
9
9
Performance Task, Maintenance Plan
0
0
0
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
Course
Code
Semester
T+P (Hour)
Credit
ECTS
TURKISH LANGUAGE II
-
Spring Semester
2+0
2
2
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Prof.Dr. Abdullah Azmi BİLGİN
Name of Lecturer(s)
Lect. Kübra GÜRSOY, Prof.Dr. Abdullah Azmi BİLGİN
Assistant(s)
Aim
To 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 Content
This course contains; 1. Curriculum Vitae (CV),2. Word Types,3. Writing Rules of Combined Word
,4. Voices of Verb,5. Emphasis,6. Word Groups
,7. Turkish Sufi Literature and Poetry Analysis
,8. Paragraphes,9. Oral Expression Types
,10. Expression Disorders I,11. Expression Disorders II,12. Sentence Information: According to the Constitution
,13. Types of sentences,14. Folk Literature and Poetry Analysis
.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Compares words and their place in sentences.
16, 9
A
2. Understands word types and groups.
16, 9
A
3. Knows the elements of the sentence.
16, 9
A
4. Distinguishes sentences in terms of their meanings.
12. Sentence Information: According to the Constitution
1, 2, 3
13
13. Types of sentences
1, 2, 3
14
14. Folk Literature and Poetry Analysis
1, 2, 3
Resources
1. Muharrem Ergin, Üniversiteler İçin Türk Dili, İstanbul 1986.
2. Rekin Ertem-İsa Kocakaplan, Üniversitelerde Türk Dili ve Kompozisyon, İstanbul 2010
3. Yakup Karsoy v.dğr., Üniversiteler için Uygulamalı Türk Dili ve Kompozisyon Bilgileri, Konya 2009
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
