ECTS - Selections from World Literature: The Short Story
Selections from World Literature: The Short Story (HUM316) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Selections from World Literature: The Short Story | HUM316 | 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 | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer. |
| Course Lecturer(s) |
|
| Course Objectives | The objective of this course is to introduce students to a selection of short stories in English by prominent authors and to improve their ability to evaluate and appreciate them according to literary and poetical norms and principles. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Short stories in English selected from a variety of cultures; texts handed out by the course instructor on literary materials and on literary appreciation methods |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | General Introduction to Literature | The Norton Anthology of English Literature, 9th Edition, Ed. Stephen Greenblatt. New York: W.W.Norton.(2000) |
| 2 | An overview of short story as a literary genre | The Norton Anthology of English Literature, 9th Edition, Ed. Stephen Greenblatt. New York: W.W.Norton. (2000) |
| 3 | Study of the 1st short story and background analysis | The Norton Anthology of English Literature, 9th Edition, Ed. Stephen Greenblatt. New York: W.W.Norton. (2000) |
| 4 | Study of the 1st short story and background analysis | Norton’dan (2000) dersin sorumlusu tarafından belirlenecek kısa öykü |
| 5 | Study of the 2nd short story and background analysis | Short-story to be assigned by the instructor from Norton (2000) |
| 6 | Study of the 2nd short story and background analysis | Short-story to be assigned by the instructor from Norton (2000) |
| 7 | Mid-Term | Norton (2000), Practical Imagination (1987), materials handed out by the instructor |
| 8 | Study of the 3rd short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 9 | Study of the 3rd short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 10 | Study of the 4th short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 11 | Study of the 4th short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 12 | Study of the 5th short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 13 | Study of the 5th short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 14 | Study of the 6th short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 15 | Study of the 6th short story and background analysis | Short-story to be assigned by the instructor from Practical Imagination (1987) |
| 16 | Fınal Exam | The Norton Anthology of English Literature Literature. Timeless Voices Timeless Themes. (Gold Edition) Prentice-Hall. (2000) |
Sources
| Course Book | 1. Literature. Timeless Voices Timeless Themes. (Gold Edition) Prentice-Hall. (2000) |
|---|---|
| Other Sources | 2. The Norton Anthology of English Literature, 9th Edition, Ed. Stephen Greenblatt. New York: W.W.Norton. (1974) |
| 3. The Practical Imagination: Stories, Poems, Plays. Eds. Frye, Baker, Perkins, Harper and Row, Publishers, New York, (1987) |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 20 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| 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. | |||||
| 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 | 3 | 48 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 3 | 3 |
| Prepration of Final Exams/Final Jury | 1 | 6 | 6 |
| Total Workload | 105 | ||