ECTS - Spanish I
Spanish I (SPAN201) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Spanish I | SPAN201 | General Elective | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | Spanish |
|---|---|
| Course Type | Elective 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, Role Play, Project Design/Management. |
| Course Lecturer(s) |
|
| Course Objectives | The general aim of the course is to help students gain basic Spanish language skills in order to communicate in level A1* (Basic User) as stated in Common European Framework of Reference. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Vocabulary, structure and communicative skills at beginners level; various topics such as countries, nationalities, jobs, family, feelings, food and drink, colors and clothes and daily routines. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Orientación | Guía de Presentación del Curso |
| 2 | Aprender a presentarnos, a preguntar cosas en clase y a saludar y despedirnos; los números del 1 al 10; el abecedario / Recursos comunicativos: dar y pedir datos personales / Países, nacionalidades, profesiones | Libro de texto 10-19 |
| 3 | El género en nacionalidades y profesiones • los verbos ser, tener y llamarse • los pronombres personales de sujeto / Verbos en tiempo presente (ser, tener, llamarse) / los números del 11 al 100 | Libro de texto 20- 23 |
| 4 | Practicar y comunicar: Hablar sobre personas interesantes y los compañeros de la clase / Vídeo: “Una fiesta en la casa | Libro de texto 24- 27 |
| 5 | Expresar intenciones y planes • hablar de lo que sabemos hacer en distintos idiomas • Los artículos determinados (el, la, los, las); Presente de indicativo: verbos regulares terminados en -ar, -er, -ir • Actividades de la clase de lenguay de ocio | Libro de texto 28-33 |
| 6 | Los artículos indeterminados (un, una, unos, unas) / Explicar los motivos de lo que hacemos (algunos usos de por, para y porque / El género de algunos sustantivos / El uso de “querer” ve “hacer” | Libra de texto 34-37 |
| 7 | Practicar y comunicar: Un país, el español y yo (Bir Ülke, İspanyolca ve Ben) / Vídeo: “Turistas en Madrid” | Libro de texto 38-41 |
| 8 | EXAMEN PARCİAL | |
| 9 | Describir lugares • expresar existencia y ubicación • datos sobre países y ciudades • algunos usos de hay • el verbo ser y estar / Indication of place and presence: Differences between the verbs “hay” and “estar” / El uso de muy, mucho / mucha / muchos/ muchas | Libro de texto 42-47 |
| 10 | Hablar del clima y del tiempo y geografía • los puntos cardinales Las estaciones del año • cuantificadores: • qué, cuál / cuáles, cuántos/ cuántas, dónde, cómo / el superlativo | Libro de texto 48-51 |
| 11 | Practicar, comunicar: Datos interesantes de España y América Latina / Video: "Características interesantes de Venezuela" | Libro de texto 52-55 |
| 12 | Identificar objetos • comprar en tiendas: preguntar por productos, pedir precios / Los colores, prendas de vestir y accecories | Libro de texto 56-61 |
| 13 | Expresar necesidad • hablar de preferencias s / Uso de algunos verbos irregulares:“llevar”, “tener que + infinitivo” ve “preferir + ir” kalıpları” | Libro de texto 62-66 |
| 14 | Los demonstrativos: este / esta / estos/ estas, esto • el / la / los / las / Los números a partir de 100 al 1000000/ Practicar y comunicar: El mercadillo de la clase / Video: “Mis tiendas preferidas ” | Libro de texto 67-69 |
| 15 | Revisión | |
| 16 | EXAMEN FINAL |
Sources
| Course Book | 1. Aula Internacional Plus 1, Curso de Español. Difusión, Barcelona, 2020. |
|---|
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 2 | 30 |
| Presentation | - | - |
| 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. | |||||
| 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. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 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. | |||||
| 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. | |||||
| 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. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 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. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 2 | 32 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 2 | 5 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 5 | 5 |
| Prepration of Final Exams/Final Jury | 1 | 5 | 5 |
| Total Workload | 100 | ||