2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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Department of Nutrition and Dietetics
ING 106 | Course Introduction and Application Information
| Course Name |
Academic Skills in English II
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
ING 106
|
Spring
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to teach students general English at an elementary level (A2 – B1). By the end of the course, the students will have learned to understand and use related tenses communicative contexts. They will be able to skim and scan simple texts on a variety of topics and write a paragraph of 100-120 words on common topics. They will be able to ask and give information using the grammar structures and target vocabulary covered in the units. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This is a compulsory English course which provides basic language skills such as reading, writing, listening and speaking at the beginning level. |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to the Course | |
| 2 | 7A - I will survive | English File 5th Edition: Pre-Intermediate Student's Book pages: 56-57, 978-0-19-46646-8 |
| 3 | 7B - Happy days | English File 5th Edition: Pre-Intermediate Student's Book pages: 58-59, 978-0-19-46646-8 |
| 4 | 7C - Could you pass the test? | English File 5th Edition: Pre-Intermediate Student's Book pages: 60-61, 978-0-19-46646-8 |
| 5 | 8A - Should I or shouldn’t I? | English File 5th Edition: Pre-Intermediate Student's Book pages: 64-65, 978-0-19-46646-8 |
| 6 | 8B - Absolutely typical! | English File 5th Edition: Pre-Intermediate Student's Book pages: 66-67, 978-0-19-46646-8 |
| 7 | 8C Who is Vivienne? Revise & Check | English File 5th Edition: Pre-Intermediate Student's Book pages: 68-71, 978-0-19-46646-8 |
| 8 | Midterm Exam | English File 4th Edition: Elementary Student's Book page: 76-77 978-0-19-403159-2 |
| 9 | 9A Watch out! | English File 5th Edition: Pre-Intermediate Student's Book pages: 72-73, 978-0-19-46646-8 |
| 10 | 9B Don’t panic! / 9C Born to be stars | English File 5th Edition: Pre-Intermediate Student's Book pages: 74-77, 978-0-19-46646-8 |
| 11 | 10A - Winners and losers | English File 5th Edition: Pre-Intermediate Student's Book pages: 80-81, 978-0-19-46646-8 |
| 12 | 10B - Larks and owls | English File 5th Edition: Pre-Intermediate Student's Book pages: 82-83, 978-0-19-46646-8 |
| 13 | 10C - Inventions that changed the world | English File 5th Edition: Pre-Intermediate Student's Book pages: 84-85, 978-0-19-46646-8 |
| 14 | Oral Exam | |
| 15 | Review of the Semester- revise and check | English File 5th Edition: Pre-Intermediate Student's Book pages: 56-87 |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | Christina Latham-Koenig, Clive Oxenden, Kate Chomaki, Jerry Lambert (2025). English File Pre-Intermediate. Oxford, 5th Edition Press, Student Book, ISBN: 978 0 19 466246 8 |
| Suggested Readings/Materials | Christina Latham-Koenig, Clive Oxenden, Jerry Lambert with Jane Hudson (2025). English File Pre-Intermediate. Oxford, 5th Edition Press, Workbook, ISBN: 978 0 19 414605 0 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
10
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams |
1
|
20
|
| Midterm |
1
|
20
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
15
|
2
|
30
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
1
|
2
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
1
|
9
|
9
|
| Midterms |
1
|
5
|
5
|
| Final Exam |
1
|
10
|
10
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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