Advanced English Speaking Skills (ENG395) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Advanced English Speaking Skills	ENG395	General Elective	3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	English
Course Type	Elective Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery
Learning and Teaching Strategies	.
Course Coordinator
Course Lecturer(s)	MDB öğretim görevlileri / DML instructors
Course Assistants
Course Objectives	ENG395 is an elective course designed for intermediate and upper intermediate level students seeking to enhance their English language proficiency, particularly in listening and speaking. The course aims to equip students with the essential skills necessary for confident expression in both academic and professional environments suitable to their levels.
Course Learning Outcomes	The students who succeeded in this course; Reading • read and interpret texts critically, identifying key arguments and supporting evidence, • prepare to discuss and debate different viewpoints on the topics covered in the readings, • extract and summarize the main ideas and supporting details from readings to use in spoken presentations, Listening • grasp different viewpoints and experiences by listening attentively to others’ perspectives and opinions, • listen and raise awareness about different cultural backgrounds and cultural differences in communication styles, • engage in authentic materials, such as podcasts, interviews, TED talks, or academic lectures, to simulate real-world listening contexts and challenges, Speaking - Informal speaking skills: • engage in informal conversations by practicing conversational techniques, active listening, and contributing meaningfully to casual exchanges, • enhance social interaction skills by mastering the art of small talk in casual and professional settings using appropriate verbal and non-verbal language, • share personal stories, anecdotes, or experiences to build rapport and strengthen interpersonal relationships, - Formal speaking skills: • plan, organize, and deliver effective presentations by utilizing presentation tools to enhance visual impact and audience engagement during formal presentations, • use a variety of presentation styles (informative, persuasive, demonstrative, business, motivational, etc.) to enlighten and educate the audience about a certain subject and give them a clear understanding of the main ideas or issues, • convey ideas, information, and requests clearly and concisely over the telephone, utilizing professional telephone etiquette: appropriate language, tone, and vocabulary for the intended audience, • give self-introductory speeches, effectively communicating personal background, interests, accomplishments, and goals to build connections in personal, academic, and professional settings, • take part in role-playing formal scenarios, such as business meetings, negotiations, and interviews, by displaying effective communication strategies to navigate professional interactions. Writing • apply effective note-taking strategies to aid comprehension and evaluation of spoken information during lectures, discussions, and presentations, • make notes by actively synthesizing, summarizing, and reflecting on information gathered from written or oral input.
Course Content	This course provides students with a various range of activities aimed at refining their existing skills to engage effectively in various communicative contexts. During the course students will be supported via emphasizing the acquisition of appropriate register and expressions, and thus join in academic or professional environments orally.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Course Orientation	Course Memo
2	Live and Learn!	Course Book pp: 2-9
3	Live and Learn!	Course Book pp: 10-17
4	Live and Learn!	Course Book pp: 18-21
5	Bright Lights, Big City	Course Book pp: 22-32
6	Bright Lights, Big City	Course Book pp: 33-41
7	Money… Talks!	Course Book pp: 42-52
8	Money… Talks!	Course Book pp: 53-61
9	The Way We Live	Course Book pp: 82-92
10	The Way We Live	Course Book pp: 93-101
11	World Village	Course Book pp: 114-120
12	Each to Their Own	Course Book pp: 142-152
13	Each to Their Own	Course Book pp: 153-161
14	Presentations
15	Revision
16	Final Exam

Sources

Course Book	1. New Interactions 3, Mc Graw Hill ,2020
Other Sources	2. MDB öğretim görevlileri tarafından hazırlanmış ek materyaller/ Supplemantary materials prepared by DML instructors

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	4	30
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	1	15
Homework Assignments	1	20
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	-	-
Final Exam/Final Jury	1	35
Toplam	7	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
#	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	3	1	3
Special Course Internship
Field Work
Study Hours Out of Class	16	2	32
Presentation/Seminar Prepration
Project
Report
Homework Assignments	1	5	5
Quizzes/Studio Critics	1	2	2
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury	1	10	10
Total Workload			100