ECTS - French II
French II (FRE202) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| French II | FRE202 | General Elective | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| FRE201 |
| Course Language | French |
|---|---|
| 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 French language skills in order to communicate in level A1* (Basic User) as stated in Common European Framework of Reference as the continuation of FRE201. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Vocabulary, structure and communicative skills at beginners level; various themes such as transport, travel, dates, holidays, money, shopping, plans, and life changes. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Course introduction Unité 4 Participer à une sortie, Leçon 1 Faire un projet de sortie: Parler du futur- Rapporter des paroles, Savoir et Connaître au présent Leçon 2 Répondre à une invitation, Inviter qqn, Accepter ou refuser une invitation, S’excuser. | Course Memo Course book 61-64 & 72 |
| 2 | Leçon 3 Faire face à un probleme, Comprendre un problème, Donner un ordre, un conseil, Exprimer son accord , Exprimer un probleme, Leçon 4 Faire un pique-nique, Comprendre un menü, Parler de nourriture. | Course Book 65-68 |
| 3 | Unité 5 Voyager . Leçon 1 Raconter un voyage, Comprendre un message de voyage, Raconter un voyage , Faire les présentations.(1h) Leçon 2 – Organiser un voyage.: Comprendre un document de voyage, Utiliser les moyens de transport, Préparer un voyage. | Course Book 75-79 |
| 4 | Leçon 3 Rencontrer des difficultés: Réunion chez Florial, Exprimer l’appartenance, Rencontrer un problème, Demander ou donner une explication | Course Book 80 |
| 5 | Leçon 4 Visiter une région, Comprendre des informations sur une région, Parler de la météo, Décrire des déplacements, Donner des informations sur une région Projet | Course Book 82-83 87 |
| 6 | Unité 6: Faire des achats: Leçon 1 Choisir un cadeau, Comparer, Montrer, Choisir. Leçon 2 Acheter. Commander sur Internet, Faire un achat chez un commerçant, payer, Points infos | Course Book 90-92 |
| 7 | Leçon 3 Choisir des vêtements: Comment je m’habille? Essayer un vêtement, Apprécier, Exprimer la nécessité, Décrire un vêtement. Leçon 4 Consommer: Parler de consommation, Payer | Course Book 94-96 &101 |
| 8 | MIDTERM EXAM | |
| 9 | Unité 7: se faire des relations, Leçon 1 Engager la conversation, Interroger quelqu’un sur son activité, Proposer une activité, Refuser | 104-108 |
| 10 | Leçon 2 Parler de son travail , Présenter une expérience professionnelle, Exprimer la durée, Parler des avantages d’une profession | Course Book 106 |
| 11 | Leçon 3 Parler de ses relations, Exprimer son intérêt, Parler de ses amis, Leçon 4 Echanger des messages | Course Book 108-110 |
| 12 | Unité 8 Organiser ses loisirs, Leçon 1 Parler de ses loisirs, Raconter des souvenirs, Parler de ses loisirs | Course Book 118 |
| 13 | Leçon 2 Aller au cinéma, Comprendre un résumé de film, Caractériser | Course Book 120-121 |
| 14 | Leçon 3. Faire du sport, Leçon 4 Donner son opinion sur un spectacle, | Course Book 122-124 |
| 15 | REVISION | |
| 16 | FINAL EXAM |
Sources
| Course Book | 1. Tendances: Méthode de français, Girardet, J., Pécheur, J., Gibbe, C., & Parizet, M.-L.: CLE international,2016, Paris |
|---|---|
| Other Sources | 2. Tendances Méthode de français Cahier d’activités A 1, Grammaire Progressive du Français, Paris: CLE international. Girardet, J., Pécheur, J.,Grégoire. avec la participation de Gracia Merlo. |
| 3. Ders Notları Konulara ek materyaller |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 30 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 3 | 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 | 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 | ||