FACULTY OF HEALTH SCIENCES
Department of Nutrition and Dietetics
TURK 100 | Course Introduction and Application Information
| Course Name |
Turkish
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
TURK 100
|
Fall
|
4
|
0
|
4
|
4
|
| Prerequisites |
None
|
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| Course Language |
Turkish
|
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| Course Type |
Required
|
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| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of this course is to show the students characteristics and rules of Turkish Language through examples; make them achieve the habit and skill of showing their emotions, thoughts, plans, impressions, observations, and experiences efficiently in writing and verbally; develop their vocabulary with the help of written and verbal texts; teach them the rules of comprehending the texts they read or programs they listen to accurately; develop their language skills which form the basis of the communication between individuals and populace. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques. |
|
|
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 | Communication (Elements of Communication) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 1-16 |
| 2 | Languages in the Wold and the Place of Turkish among World Languages | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 39-44 |
| 3 | Languages in the Wold and the Place of Turkish among World Languages | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 39-44 |
| 4 | Culture and Cultural Elements | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara,p. 18-38 |
| 5 | Writing Rules (Correctional Mark, Writing Some Words and Attachments, Where Lowercase Letters Are Used, Where Capital Letters Are Used) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 147-165 |
| 6 | Writting And Rules Of Punctuation Marks (Spelling of compound words, spelling of idioms, spelling of dilemmas, spelling of common words, spelling of foreign nouns) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 170-175 |
| 7 | Punctuation Marks | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 177-194 |
| 8 | Composition and Forms of Expression | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 229-243 |
| 9 | Types of Writing (Official "Formal" Articles: Petition, Record, Decision) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 264-292 |
| 10 | Writing Types (Official "Formal" Articles: Report, Business Letters, CV) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 264-292 |
| 11 | Types of Writing: Articles Transmitting Thoughts and Information: Clause, Article, Criticism, Essay, Letter…) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 357-404 |
| 12 | Types of Oral Expression (Open session, Symposium, Panel, Forum, Colloquium) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 441-446 |
| 13 | Types of Oral Expression (Conference, Discourse) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 446-464 |
| 14 | SCIENTIFIC RESEARCH AND EFFECTIVE PRESENTATION TECHNIQUES (Scientific Research) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara,p. 465-480 |
| 15 | Semester Review | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara,p. 481-495 |
| 16 | Final Exam |
| Course Notes/Textbooks | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, |
| Suggested Readings/Materials | Korkmaz, Z. (2003). Türk Dili ve Kompozisyon Bilgileri, 6. Baskı, Ankara:YargıYayınevi.. Önen,A. (2007). Türkçeyi Türkçe Konuşmak, İnkılap Yayınevi, İstanbul.
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
15
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
55
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
45
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
4
|
64
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
13
|
2
|
26
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
2
|
2
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
16
|
16
|
| 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. |
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| 2 | Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
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| 3 | Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
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| 4 | Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
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| 5 | Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
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| 6 | Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest