Russian VI (RUS402) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Russian VI	RUS402	General Elective	3	0	0	3	4

Pre-requisite Course(s)
(RUS401 veya ETI381)

Course Language	Russian
Course Type	Elective Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Lecture, Discussion, Question and Answer, Drill and Practice, Team/Group, Role Play.
Course Coordinator
Course Lecturer(s)	Instructor MDB Diğer Dil Öğretim Görevlileri
Course Assistants
Course Objectives	The general aim of the course is to help students gain basic Russian language skills in order to communicate at pre-intermediate level as the continuation of RUS401.
Course Learning Outcomes	The students who succeeded in this course; At the end of this course students will be able to Reading • Can understand the biography of a historical figure or a famous person. (Where he was born, childhood education, personal characteristics, awards he received, what he contributed to society.) • Can combine brief information about works from different sources and use for other things(make summaries.) Speaking • Can describe a place-object-space using expressions , (expressing place, direction and position). • Can convey information by establishing a cause and effect relationship, • Can interpret information about past events and history. Listening • Can get the important points of conversations about historical artifacts in a place s/he visits (For example, places and artifacts such as museums, mosques, churches, castles, bridges). • Can evaluate some social events by comparing their current and past situations. Writing • Can write simple, relatively short, accurate and understandable texts about the things he experiences without any help or looking at the dictionary. • Can write letters, e-mails and notes. • Can translate short texts.
Course Content	Vocabulary, structure and communicative skills at pre-intermediate level; up to date topics on newspapers, magazines, and books.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Orientation	Course Memo
2	Reading and Translation	Page 95
3	Making sentences Reading and Translation	Unit 4 page 97
4	Adjectives Text Exploitation	Unit 4.page 104
5	Adjectives	Unit 4 page 108
6	Verbs Phrases	Unit 4. page 125
7	Verbs Reading Practice	Unit 5 page 129
8	MIDTERM EXAM
9	Reading Practice	Unit 5 page 138
10	Questions Reading Practice	Unit 5 page 142
11	Translation Practice	Unit 5 page 165
12	Reading Practice	Unit 6 page 173
13	Practices	Unit 6 page 176
14	Reading and Translation	Unit 6 page 186
15	General revision
16	Final exam

Sources

Course Book	1. V.Antonova, M.Nahabina, A.Tolstıh. (2004) Doroga v Rossiyu 3, Zlatoust Yayınları, Moskova
Other Sources	2. Tsentr’’Zlatoust’’197101, Russia, St. Petersburg Kamennoostrovskij pr., 24b, off.1-H

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	50
Percentage of Final Work	50
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
#	Program Qualifications / Competencies	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