The goals and contents of our courses are based on the curricula, which are in turn based on the Common European Framework of Reference for Languages. In this language course you will learn vital aspects of communication in German · how to speak correct, well-pronounced German, appropriate for the situation
· understanding authentic listening and reading texts
· writing
· grammar
· strategies for effective learning; linguistic approaches to difficult situations
· coping with cultural and social differences
· look at their own language and culture from a universal point of view by expanding their vision and knowledge of the world.
· To establish a positive outlook for different people and cultures
· To develop their critical thinking and enable them to see problems from varios perspective.
Worksheets, which is prepared from A. Güvenir, DaF- Lehrerin ( teacher as a foreign language)
Course Schedules
Week
Contents
Learning Methods
1. Week
International words on German, to present him-/herself and the other people.
OP, R
2. Week
Listening;to ask about their names and origin, languages in Europe, important persons in Europe
, verbs in the present
OP, R
3. Week
To ask how is the person,the alphabet, verbs in the present
OP, R
4. Week
Personal pronomen, conqugation of the verb, questions with: who, wo, from where
OP, R
5. Week
Jobs,visiting-card, to read, to understand and to write a visiting-card; verbs:to work and to have; to tell, where people work
OP, R
6. Week
Midterm
7. Week
Midterm
8. Week
Status(, married or single) numbers, the verb to be ;to present him-/herself and the other people; possessivarticel in the nominativ
OP, R
9. Week
Communication in the course, words in the course area, listening, to write a short text about yourself
to present him-/herself and the other people.
OP, R
10. Week
Video :to present him-/herself and the other people; to present his/her family and the status
OP, R
11. Week
To read texts and to answer the questions about the texts and to present the persons in the text
OP, R
12. Week
word fields: furniture and the cost; to say to like or not to like ; adjectives in the sentence, numbers
OP, R
13. Week
to practice/ to repeat for the final-exam
OP, R
14. Week
final-exam
15. Week
16. Week
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Quizzes
1
10
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
