Gastronomy And Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | TRD101 | ||||||||
Course Name: | Turkish I | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||||||
Course Coordinator : | Assoc. Prof. HALİDE GAMZE İNCE YAKAR | ||||||||
Course Lecturer(s): |
Öğr.Gör. GÜVEN KESKİN Öğr.Gör. ÖNDER GENÇ Öğr.Gör. SEDA DONAT Öğr.Gör. BELGİN KIZILÇAY Assoc. Prof. HALİDE GAMZE İNCE YAKAR Öğr.Gör. ABDURRAHMAN ALBAY Öğr.Gör. BEYZA GÜMÜŞ BUYURUCU Dr. BİLİNMİYOR BEKLER |
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Course Assistants: |
Course Objectives: | The aim of this course is to study the features and grammer rules of Turkish language; to improve reading, writing, listening and speaking abilities. Also the other topics are Turkish culture and literature as well as world literature and cultures. |
Course Content: | • “Dil” in tanımı • Dil-iletişim ilişkisi • İletişimin günlük yaşamdaki önemi •Vücut dili • Türk dilinin diğer diller arasındaki yeri • Dil türleri • Türk Dilinin Alfabeleri • Dilin tanımı • Dillerin kökeni • Dil-düşünce ilişkisi • Dil-edebiyat ilişkisi • Dil-iletişim ilişkisi • Dil-kültür ilişkisi • İletişim • Body language-communication relationship • Examples of body language • Dramatization • Daily usage of body language • Vücut dili • Dil türleri • Dünya dilleri |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | • Students define the “language”. • Students list characteristics of language. • Students interpret the characteristics of world languages. • Students tell the characteristic of Turkish. • Students discuss the function of language. | |
2) | • Students interpret the origin of the language. • Students relate the language with thought. • Students relate the language with literature. • Students relate the language with communicitaion types. • Students relate the language with culture. | |
3) | • Students describe the communication. • Students list the communication units. • Students recognize the communication types. • Students give examples the communication units. • Students discuss the importance of communication in daily life. | |
4) | • Students recognize the place of body language between the other communication types. • Students use the body language for communication. • Students evaluate the samples of body language. • Students dramatize the determinated samples. • Students label the meanings of body language. | |
5) | • Students define language types. • Students recognize language types. • Students classify language types. • Students classify world languages. • Students tabulate world languages. | |
6) | • Students explain the place of Turkish language between the other languages. • Students interpret the place of Turkish language between the other languages. • Students make an inference about the importance of Turkish. | |
7) | • Students express the history of Turkish language. • Students list the historical period of Turkish language. • Students compare the historical periods of Turkish language. • Students list the alphabets of Turkish language. • Students compare the alphabets of Turkish language. | |
8) | • Students define the “language”. • Students relate the language with communicitaion types. • Students discuss the importance of communication in daily life. • Students label the meanings of body language. • Students explain the place of Turkish language between the other languages. • Students recognize language types. • Students list the alphabets of Turkish language. | |
9) | • Students recognize the speaking rules of Turkish Language. • Students apply the speaking rules of Turkish Language. • Students analyze the speaking rules of Turkish Language. • Student correlate meaning with emphasis. • Students apply the emphasis. • Students state importance of sound health protection. | |
10) | • Students explain the rules of phonetic guide. • Students entitle the sound events of Turkish language. • Students determine the sound events with samples. • Students classify the Turkish consonance. • Students determine the vowel and consonants harmony rules. • Students give examples for Turkish phonetic rules. | |
11) | • Students recognize subjects on the Turkish text. • Students recognize basic massage on the Turkish texts. • Students express subject and basic massage of Turkish texts. • Students reproduce texts. • Students recite messages of the texts. | |
12) | • Students recognize the expression types in Turkish texts. • Students classify the expression types. • Students recognize the subjective expressions. • Students recognize the objective expressions. • Students compare subjective and objective expressions. | |
13) | • Students determine the ways of thought development in Turkish texts. • Students recognize the ways of different thought. • Students compare the ways of thought development in Turkish texts. • Students shows the differences of the ways of thought development in Turkish texts. • Students discuss about the ways of thought development in Turkish texts. | |
14) | • Students determine the ways of thought development in Turkish texts. • Students recognize the ways of different thought. • Students compare the ways of thought development in Turkish texts. • Students shows the differences of the ways of thought development in Turkish texts. • Students discuss about the ways of thought development in Turkish texts. | |
14) | • Students determine the ways of thought development in Turkish texts. • Students recognize the ways of different thought. • Students compare the ways of thought development in Turkish texts. • Students shows the differences of the ways of thought development in Turkish texts. • Students discuss about the ways of thought development in Turkish texts. | |
15) | • Students recognize the speaking rules of Turkish Language. • Students apply the speaking rules of Turkish Language. • Students determine the sound events with samples. • Students determine the vowel and consonants harmony rules. • Students tell subjects on the Turkish text. • Students tell basic massage on the Turkish texts. • Students recognize the subjective expressions. • Students recognize the objective expressions. |
Course Notes / Textbooks: | • Çotuksöken,Y., 2010,Üniversite Öğrencileri İçin Uygulamalı Türk Dili, Papatya Yayıncılık, İstanbul. ISBN:9789756797655 • Ergin, M., 2011,Üniversiteler için Türk Dili, Bayrak Basım/Yayım/Tanıtım, İstanbul. ISBN:9789757728055 • Tekalan Toman, H., 2010, Konuşan Türkçe, Kent Kitap Yayıncılık, Ankara ISBN:9789944915168 • Kolektif, 2012, Türkçe Sözlük, TDK, Ankara. ISBN:9789751600707 • Kolektif, 2005, Yazım Kılavuzu, TDK, Ankara. ISBN:9751618177 |
References: | • Çotuksöken,Y., 2010,Üniversite Öğrencileri İçin Uygulamalı Türk Dili, Papatya Yayıncılık, İstanbul. ISBN:9789756797655 • Ergin, M., 2011,Üniversiteler için Türk Dili, Bayrak Basım/Yayım/Tanıtım, İstanbul. ISBN:9789757728055 • Tekalan Toman, H., 2010, Konuşan Türkçe, Kent Kitap Yayıncılık, Ankara ISBN:9789944915168 • Kolektif, 2012, Türkçe Sözlük, TDK, Ankara. ISBN:9789751600707 • Kolektif, 2005, Yazım Kılavuzu, TDK, Ankara. ISBN:9751618177 |
Learning Outcomes | 1 |
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Program Outcomes | |||||
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | |||||
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | |||||
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | |||||
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | |||||
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | |||||
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | 1 |
2) | Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | 1 |
3) | Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | 1 |
4) | Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | 1 |
5) | Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | 1 |
6) | Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | 1 |
Expression | |
Lesson | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 1 | 28 | 28 |
Study Hours Out of Class | 1 | 15 | 15 |
Final | 1 | 2 | 2 |
Total Workload | 45 |