GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOREIGN LANGUAGE I (ENGLISH)/ING-101
Course Title: FOREIGN LANGUAGE I (ENGLISH)
Credits 3 ECTS 3
Semester 1 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  English
 -- NAME OF LECTURER(S)
   Lec. Mustafa Akın Güngör
 -- WEB SITE(S) OF LECTURER(S)
   http://websitem.gazi.edu.tr/site/magungor
 -- EMAIL(S) OF LECTURER(S)
   magungor@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
Students who are attending the course content areas to know the issues of professional terminology in English literature and gain the ability to follo








 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week   Lesson 1: Orientation Lesson 2: Introducing yourself
2. Week   Lesson 3: Asking about professions Lesson 4: To be
3. Week   Lesson 5: Numbers Lesson 6: Asking age and telephone numbers
4. Week   Lesson 7: Plural –s Lesson 8: Plural subject pronouns
5. Week   Lesson 9: There is /There are Lesson 10: Asking time, day, mouth and seasons
6. Week   Lesson 11: Prepositions of time Lesson 12: present progressive tense
7. Week   Lesson 13: Revision Lesson 14: Revision
8. Week   Midterm Exam Lesson 15: Revision Lesson 16: Revision
9. Week   Lesson 17: Countries and nationalities Lesson 18: Have got /has got
10. Week   Lesson 19: Clothes Lesson 20: Preposition of place
11. Week   Lesson 21: Possessive adjectives and weather conditions Lesson 22: linking words
12. Week   Lesson 23: ‘This, That, These, Those’ Lesson 24: Definite article ‘the’
13. Week   Lesson 25: Present simple with plural subjects, Lesson 26: Present simple with singular subjects
14. Week   Lesson 27: Frequency of adverbs Lesson 28: Difference between present simple and present progressive tenses
15. Week   Lesson 29: Revision , Lesson 30: Revision
16. Week  Final
 -- RECOMMENDED OR REQUIRED READING
  “English For Life- Elementary” by Tom Hutchinson (Oxford University Press)
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Drill - Practise
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
3
42
 Practising Hours of Course Per Week
0
 Reading
0
 Searching in Internet and Library
14
2
28
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
1
10
10
 Final and Studying for Final
1
5
5
 Other
0
 TOTAL WORKLOAD: 
85
 TOTAL WORKLOAD / 25: 
3.4
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X