The aim of this course is to equip our students with an elementary level of English which will enable them understand and talk about everyday topics.
Prerequisite(s)
None
Corequisite(s)
None
Special Requisite(s)
None
Instructor(s)
Lecturer Seval SARIYILDIZ AKSU, Lecturer Ayşegül Gezek, Lecturer Dr. Sinan Bataklar, Lecturer Özay Şeker, Lecturer Mehmet Altay, Lecturer Ebru Temiz, Lecturer Gonca Dayı
Course Assistant(s)
None
Schedule
Online education
Office Hour(s)
The office hours are announced on oline education portal CATS at the beginning of evert academic term.
Teaching Methods and Techniques
Online education.
Principle Sources
Weekly prepared voiced powerpoint slides.
Other Sources
Practice worksheets.
Course Schedules
Week
Contents
Learning Methods
1. Week
Names of some places in a city; there is, there are.
Online education.
2. Week
Talking about future events with be going to and will.
Online education.
3. Week
Prepositions of location, talking about past situations using was and were; vocabulary about home.
Online education.
4. Week
Talking about past activities using the simple past tense, regular and irregular verb forms.
Online education.
5. Week
Talking about job routines and your abilities, necessities, offering advice, making suggestions with "can, can't, should, shouldn't, have to and don't have to"
Introducing and describing people using adjectives, statements with be and have, information questions.
Online education.
8. Week
Ordering food and drinks at a restaurant, talking about quantities with "many much, a lot of, some, a few, a little. Countable and uncountable nouns. - MIDTERM EXAM
Quiz
9. Week
Talking about abilities and necessities, giving advice and instructions, adverbs of manner.
Online education.
10. Week
Asking for and giving directions, prepositions of location, prepositions of place.
Online education.
11. Week
Comparing two or more things, places or people using comparatives. Vocabulary about renting an apartment.
Online Education
12. Week
Talking about outdoor places, describing and comparing places using superlatives.
Online education.
13. Week
Expressions with "do" and "make", phrases with "get", definite and indefinite articles, vocabulary related with kinds of stores you can find around you.
Online education.
14. Week
Asking for and giving advice, gerunds and infinitives, vocabulary about going out.
Online education.
15. Week
Final Exam
FINAL EXAM
16. Week
Final Exam
FINAL EXAM
17. Week
Final Exam
FINAL EXAM
Assessments
Evaluation tools
Quantity
Weight(%)
Quizzes
1
20
Final Exam
1
80
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.
Learning Outcomes
LO-1
Can communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar and routine matters.
LO-2
Can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
LO-3
Can write descriptive paragraphs,postcards and thank-you letters.
LO-4
Can make short presentations and respond to questions.
LO-5
To make suggestions, to compare things and to talk about life.
