ECTS - English for Academic Purposes II
English for Academic Purposes II (ENG102) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| English for Academic Purposes II | ENG102 | 2. Semester | 4 | 0 | 0 | 3 | 3.5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice, Problem Solving, Team/Group, Brain Storming, Project Design/Management. |
| Course Lecturer(s) |
|
| Course Objectives | This course aims to: • help students improve their academic skills, which are crucial in their departmental studies to enable them to follow their departmental courses with ease as an Independent User at level B2 as stated in the Common European Framework of Reference, • help students develop critical thinking skills and further improve English study skills through written and oral activities and use of technology. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Academic skills such as reading comprehension, class discussions, use of academic vocabulary and critical analysis of texts; research assignments and review of the English language structure; skills such as listening and note-taking, analysis of written products, writing, presentation and use of technology. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Orientation | Course Memo |
| 2 | Critical Reading- reading strategies- revision- recognizing paragraph sturucture Unit 5 | Extra Input I Course Book pp: 84-88 |
| 3 | Critical reading- Identifying and analyzing arguments- identifying sentence functions Unit 5 DISEASE | Extra Input II Course Book pp: 90-93 |
| 4 | Critical reading- Practicing cause and effect relations in academic words and idoms- Unit 5 DISEASE Presentation Skills Input | Course Book pp: 94, 95, 101 |
| 5 | Critical reading/listening to draw conclusion Unit 5 DISEASE | Extra Input III Course Book pp: 102-103 |
| 6 | Critical reading- Analyzing a text and identifying supporting details for opinions- academic vocabulary development Unit 6 SURVIVAL | Course Book pp: 104-108 Course Book pp: 110-115, 121 |
| 7 | PRESENTATIONS | |
| 8 | Critical reading/listening- synthesizing information in text and podcast- forming research question UNIT 6 SURVIVAL | Course Book pp: 122-123 Revision |
| 9 | İkna Edici Kompozisyon Yazma Çalışması | |
| 10 | Critical reading- activating prior knowledge- summarizing a text Unit 7 LAW | Course Book pp: 124-129 Course Book pp: 130-133 |
| 11 | Practising legal terms, idioms and hedging expressions- analyzing thesis statement of an essay- developing opposing view Unit 7 LAW | Course Book pp: 134, 135, 139, 141 |
| 12 | Yazma Mini Sınav- İkna Edici Kompozisyon Yazma Sınavı | |
| 13 | Critical reading- identifying conclusion and reasons- developing scientific vocabulary Unit 8 TOMORROW | Course Book pp: 142-147 Course Book pp: 148-151 |
| 14 | Critical reading/listening- identifying unreasonable assumptions in a text- practising academic vocabulary and idioms Unit 8 TOMORROW | Course Book pp: 152, 153, 154, 159 Revision |
| 15 | REVISION | |
| 16 | FINAL EXAM |
Sources
| Course Book | 1. Skillful 3, Macmillan Education, Third edition, Louis Rogers & Dorothy Zemach |
|---|---|
| Other Sources | 2. MDB öğretim görevlileri tarafından hazırlanan ek materyaller / Supplementary materials prepared by DML Instructors |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 1 | 15 |
| Homework Assignments | 1 | 20 |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 25 |
| Final Exam/Final Jury | 1 | 30 |
| Toplam | 5 | 100 |
| Percentage of Semester Work | 60 |
|---|---|
| Percentage of Final Work | 40 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 4 | 64 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | 1 | 1 | 1 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 1 | 1 |
| Quizzes/Studio Critics | 1 | 2 | 2 |
| Prepration of Midterm Exams/Midterm Jury | 1 | 2 | 2 |
| Prepration of Final Exams/Final Jury | 1 | 3 | 3 |
| Total Workload | 89 | ||