Tourism and Hotel Management (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | CORE302 | ||||||||
Course Name: | Intermediate Academic Spoken English | ||||||||
Course Semester: |
Spring |
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Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. ZEYNEP GÜLER | ||||||||
Course Lecturer(s): |
Öğr.Gör. AYKUT GÜLŞAHİN |
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Course Assistants: |
Course Objectives: | To improve students' Listening and Speaking skills |
Course Content: | Orta seviyedeki bu ders CORE 301 dersinin devamı niteliğindedir ve içerikten anlam çıkarma, ritim için dinleme, bütüncül düzen oluşturma, aktif dinleme stratejileri kullanma ve belirli bir amaç için dinlemeyi de içeren çeşitli dinleme parçaları aracılığıyla öğrencilerin pratik yapmasına ve dinlediklerini anlamayı pekiştirmelerine yardımcı olmak amacıyla planlanmıştır. Ayrıca öğrenciler bu derste, tonlama ve vurgu, görsel gereçler gibi gereçlerle konuşma, dinleyicilerin ilgisini canlı tutma, sözsüz iletişim işaretleriyle mesajı iletme ve görüş bildirme de dahil olmak üzere, çeşitli anlatımsal dil becerileri üzerinde çalışma imkanı bulmaktadır. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Listening for Main Ideas: Listening:1 p. 2-8 (Video) / Listening:2 p. 11- 14 & Academic Survival Skill: p.9-10 | Course Book |
2) | Managing a Conversation: Focus on Speaking: p. 15 & Warm-up Assignment p. 17 | Course Book |
3) | Using Active Listening Strategies: Listening:1 p. 24-30 / Listening:2 p. 32-35 (Video) | Course Book |
4) | Using Intonation and Stress: Focus on Speaking: p.15 / Warm-up Assignment p. 37 & Academic Survival Skill: p.41-42 | Course Book |
5) | Listening for a Purpose: Listening:1 p. 44-50 / Listening:2 p. 52-56 (Video) | Course Book |
6) | Learning Interviewing Skills: Focus on Speaking: p. 56 & Academic Survival Skill:p. 58 / Warm-up Assignment p. 59 | Course Book |
7) | Inferring Meaning from Context: Listening:1 p. 66-72 / Listening:2 p. 74-78 (Video) | Course Book |
8) | Midterm Week | |
9) | Keeping a Listener’s Attention: Focus on Speaking: p. 78 & Academic Survival Skill: p. 80-81 / Warm-up Assignment p. 82 | Course Book |
10) | Building Schema: Listening:1 p. 88-94 (Video) / Listening:2 p. 96-100 Using Register and Tone: Focus on Speaking: p. 78 & Academic Survival Skill: p. 101-102 / Warm-up Assignment: p. 102-103 | Course Book |
11) | Predicting and Inferring Ideas: Listening:1 p. 110-117 / Listening 2: p. 123-127 (Video) | Course Book |
12) | Speaking with aids: Focus on Speaking: p.127 & Academic Survival Skill: p. 122-123 / Warm-up Assignment: p. 123-124 | Course Book |
13) | Listening for Rhythm: Listening:1 p. 130-138 / Listening:2 p. 141-145 (Video) Enhancing Your Message with Non-Verbal Communication: Focus on Speaking: p. 140 & Academic Survival Skill: p. 149-150 / Warm-up Assignment: p. 82 | Course Book |
14) | Distinguishing Fact from Opinion: Listening:1 p. 152-159 / Listening 2: p. 167-170 (Video) | Course Book |
15) | Constructing an Argument: Focus on Speaking: p. 165-166 & Academic Survival Skill: p. 170 / Warm-up Assignment: p. 166-167 | Course Book |
16) | Final Week |
Course Notes / Textbooks: | Pearson - LEAP 2 Listening and Speaking Intermediate |
References: | Online materials and worksheets |
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Program Outcomes | ||||||||||||||||
1) Learning the facts, concepts and principles related to tourism and hotel management | ||||||||||||||||
2) Having a theoretical and practical knowledge at the basic level related to the field | ||||||||||||||||
3) To be able to make analytical evaluations for tourism and travel sector | ||||||||||||||||
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | ||||||||||||||||
5) To be able to work efficiently in the tourism sector | ||||||||||||||||
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | ||||||||||||||||
7) Organizing, coordinating and developing departments in accommodation organizations | ||||||||||||||||
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | ||||||||||||||||
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Learning the facts, concepts and principles related to tourism and hotel management | |
2) | Having a theoretical and practical knowledge at the basic level related to the field | |
3) | To be able to make analytical evaluations for tourism and travel sector | |
4) | Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment | |
5) | To be able to work efficiently in the tourism sector | |
6) | Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide | |
7) | Organizing, coordinating and developing departments in accommodation organizations | |
8) | To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies | |
9) | Demonstrating the ability to apply professional working techniques in food and beverage establishments |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Reading | |
Homework | |
Project preparation | |
Q&A / Discussion | |
Web Based Learning |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Group project | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 5 | % 20 |
Project | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 64 |
Study Hours Out of Class | 16 | 16 |
Homework Assignments | 16 | 16 |
Midterms | 16 | 16 |
Final | 16 | 16 |
Total Workload | 128 |