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
YMİ 460 | Course Introduction and Application Information
| Course Name |
Language and Pronunciation in Communication*
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
YMİ 460
|
Fall/Spring
|
1
|
2
|
2
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Critical feedbackLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course is designed to highlight the importance and use of better speaking. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Students will learn how to control their diction and pronunciation and then practice in several forms of speech. *This course could be taken without its credits being included in the total ECTS credits by the students who are enrolled in undergraduate programs in English. This course could be taken with its credits being included in the total ECTS credits by the students who are enrolled in undergraduate programs in Turkish. |
|
|
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 | Learning Outcome |
| 1 | The importance of language and diction in communication, the content and aim of the course, the sources that will be used in the course. | ||
| 2 | Students present speaking examples with texts that they choose and ascertaining the speaking defects. | ||
| 3 | The “respiration”, which is one of the 3 basic elements of speaking; respiration exercises. | ||
| 4 | The “articulation”, which is the second element of speaking; making tongue twister exercises. | ||
| 5 | The “voice”, which is the third element of speaking; voice practice. | ||
| 6 | Vowels and consonants. | ||
| 7 | The liaison in Turkish language; making liaison practice. The narrowing feature of Turkish language; studying texts. | ||
| 8 | Midterm week | ||
| 9 | The stress in Turkish language; studying texts. | ||
| 10 | The verbal punctuation. | ||
| 11 | Practice of news and programme copies. | ||
| 12 | Impromptu speaking practice. | ||
| 13 | On camera practice, news and programme announcing. | ||
| 14 | On camera practice, news and programme announcing. | ||
| 15 | Semester Review | ||
| 16 | Final Exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | Prof.Aksan D. (2003) Türkçenin Gücü – Bilgi Yayınevi ISBN: 9789754941999 Urgancı H. (2014) Ben Kim, Konuşmak Kim – Elma Yayınevi ISBN: 9789756093443 Hepçilingirler F. (2011) Türkçe Off- Everest Yayınları ISBN: 9789752894495 Taşer, S. (2015). Konuşma Eğitimi. Pegasus Yayınları. ISBN:6054263202 Şenbay, N. (2019) Söz ve Diksiyon Sanatı. ISBN:9753630146 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
20
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
40
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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
|
1
|
16
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
4
|
4
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
10
|
20
|
| Final Exam |
1
|
20
|
20
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
PC Sub | 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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