Turkish Language II (TURK402) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Turkish Language II TURK402 8. Semester 2 0 0 2 2
Pre-requisite Course(s)
N/A
Course Language Turkish
Course Type Compulsory Departmental Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Distance
Learning and Teaching Strategies Lecture, Discussion, Question and Answer, Drill and Practice, Observation Case Study, Brain Storming.
Course Coordinator
Course Lecturer(s)
  • Instructor Dr. Gökçe Ulus
Course Assistants
Course Objectives • To create native tongue consciousness and sympathy among students by getting them comprehend Turkish language’s structure, process, wealth and other characteristics. • To gain consciousness to students personally and academically for their processes of development. • To create a view about Turkish Republic’s langage and culture heritages.
Course Learning Outcomes The students who succeeded in this course;
  • S/he will know each language all around the world and the value of her/his own language’s place among them.
  • S/he will internalize Turkish language deeply to express himself/herself in social life.
  • S/he will learn and use his/her mother tongue well.
  • S/he will derive a benefit from various disciplines by penetrating into his/her own language.
Course Content Written expression and its genres; bibliography; sentence structure and types; misexpression; verbal expressions.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 General Introduction to language Assigned by the Instructor
2 Saying features of Turkish / What is style?
3 Functional types (How to write petition, resume, report and letter of intent etc.)
4 Deciding on presentation topics and weeks / Practice Exam
5 Historical Processes of Turkish Literature / Anonymous Turkish Literature, Folk Literature and Divan Literature
6 Modern Turkish Literature process / Sample text analysis
7 Language use in social media / Discourse and translation errors
8 Mid-term
9 Diction study / What are speech defects and how to fix them? / Presentation
10 What is the discussion? / Rules to be followed in the discussion / Practice / Presentation
11 Literary genres
12 Scientific writing techniques and citation / Article review
13 Presentation of texts arranged from different perspectives / Interpretation
14 Review
15 Review
16 Final Examination

Sources

Other Sources 1. Üniversiteler İçin Türk Dili, Muharrem Ergin
3. http://tdk.gov.tr/

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application 1 10
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 40
Final Exam/Final Jury 1 50
Toplam 3 100
Percentage of Semester Work
Percentage of Final Work 100
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 2 32
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 14 3 42
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 2 2
Prepration of Final Exams/Final Jury 1 4 4
Total Workload 80