GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
TURKISH I/TÜR-101
Course Title: TURKISH I
Credits 2 ECTS 2
Semester 1 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
   Lec. Ünsal Yılmaz YEŞİLDAL
 -- WEB SITE(S) OF LECTURER(S)
   http://websitem.gazi.edu.tr/site/uyesildal
 -- EMAIL(S) OF LECTURER(S)
   uyesildal@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
The recognition of the Turkish language; the writing, the correct description, good speaking, their own language, history and culture








 -- 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  In general, the language
2. Week  Language in human and social life
3. Week  Relationships between language and culture, the role of culture the development of of language
4. Week  Turkish culture, the difference from other cultures, grown human type, fed sources, the course of historical development
5. Week  World languages, classification in terms of structures and the origins of Turkish origin in terms of structure and its place among the world's langua
6. Week  Date of the Turkish language, Altayistik Altaic theory and general features, historical periods of Turkish
7. Week  Intermediate Turkish period, the departure of three broad of Turkish written language, spread of geographies, the changes in the structure of Turkish
8. Week  Midterm Exam
9. Week  The new Turkish period, the formation of a new written languages, the opening to the West, the language revolution, the works of the period, represen
10. Week  Language knowledge: Sound knowledge of the language sounds the formation,classification of the sounds, the sounds of Turkish
11. Week  Turkish, sound events, changes that occur during usage of words
12. Week  Turkish voice features: the recognition of Turkish words, features belonging to Turkish
13. Week  Spelling rules I
14. Week  Spelling rules II
15. Week  Punctuation marks
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  Turkish Language and Writing Skills for Students of Higher Education's books, books related to language and composition
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Drill - Practise
 -- WORK PLACEMENT(S)
  None
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
50
 Assignment
2
50
 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
2
28
 Practising Hours of Course Per Week
0
 Reading
10
2
20
 Searching in Internet and Library
0
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
0
3
0
 Final and Studying for Final
2
5
10
 Other
0
 TOTAL WORKLOAD: 
58
 TOTAL WORKLOAD / 25: 
2.32
 ECTS: 
2
 -- 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