ECTS - English For Academic Purposes I
English For Academic Purposes I (ENG101) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| English For Academic Purposes I | ENG101 | 1. Semester | 4 | 0 | 0 | 4 | 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, 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 courses to follow with ease as an Independent User in level B2 as stated in Common European Framework of Reference. • help students develop higher order thinking skills and improve English study skills through written and oral argumentation and use of technology. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | English language skills, especially academic skills, such as reading comprehension, vocabulary building and critical analysis of texts; listening and note-taking, class discussions, presentations, writing, research assignments and use of technology. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Orientation & Course Memo | Course Memo |
| 2 | Critical Reading- Skimming & scanning strategies - Academic Vocabulary Practice Unit 1 DESIGN | Course Book pp. 8-12 Extra Input Worksheet I |
| 3 | Critical Reading- Identifying main idea and supporting details of a text- Academic Vocabulary Practice Unit 1 DESIGN | Course Book p. 13 Extra Input Worksheet II |
| 4 | Critical Reading- Identifying main idea and supporting details of a text- Academic Vocabulary Practice Unit 1 DESIGN | Course Book pp. 14-17 Course Book pp. 18, 19, 20, 25 |
| 5 | Critical Reading- Identifying text type and purpose of the author Academic Vocabulary Practice Unit 2 | Extra Input Worksheet III Course Book pp. 28-32 |
| 6 | Critical Reading/Listening- Recognizing referents/substitution words Unit 2 THOUGHT | Extra Input Worksheet IV Course Book pp. 33-37 |
| 7 | Critical Reading/Listening- Recognizing referents/substitution words Unit 2 THOUGHT | Course Book pp. 38, 39, 40, 45 Revision Worksheet |
| 8 | How to get prepared for presentation | Presentation Input |
| 9 | Critical Reading- Understanding Vocabulary in context Unit 3 FIRE | Extra Input Worksheet V Course Book pp. 46-50 |
| 10 | Critical Reading- Understanding Vocabulary in context Unit 3 FIRE | Course Book pp. 51-55 Course Book pp. 56, 57, 58, 63 |
| 11 | PRESENTATION | |
| 12 | Graph Writing Input & Practice | |
| 13 | Critical Reading/listening- analyzing a text- identifying main idea, purpose of the author and vocabulary practice Unit 4 MOVEMENT | Course Book pp. 66-70 Course Book pp. 71-75 |
| 14 | Critical Reading/listening- analyzing a text- identifying main idea and details of a text, purpose of the author, type of the text and vocabulary practice Unit 4 MOVEMENT | Course Book pp. 76, 77, 78, 83 Revision Worksheet |
| 15 | REVISION | |
| 16 | FINAL EXAM |
Sources
| Course Book | 1. Skillful 3, Macmillan Education, Third Edition, Louis Rogers & Dorothy Zemach |
|---|---|
| Other Sources | 2. Extra Materials by DML instructors |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 20 |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 4 | 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 | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 3 | 3 |
| Prepration of Final Exams/Final Jury | 1 | 4 | 4 |
| Total Workload | 89 | ||