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 and also :
· 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.
· Course topics include everyday situations, society, culture and history. Special emphasis varies according to the interests of your course group.
Prerequisite(s)
None
Corequisite(s)
None
Special Requisite(s)
Attendance and to make a project about Germany
Instructor(s)
Lecturer Ayşe Güvenir
Course Assistant(s)
None
Schedule
Tuesday, 16.00-18.45, 4B 04/06
Office Hour(s)
Philologe/Teacher for German as a foreign language,Tuesday 13.00-14.30,
4B04/06
________________________________________
Teaching Methods and Techniques
-
elektive course
Studentcentred, improving critical and analytical thinking
Principle Sources
-
Hermann Funk, Christina Kuhn, Silke Demme : Studio d A1, Deutsch als Fremdsprache , Kurs – und Übungsbuch , Teilband 1
Rita Maria Niemann, Dong Ha Kim :Studio d A1, Deutsch als Fremdsprache , Sprachtraining
Wörterbuch Deutsch als Fremdsprache ()
Lesenovelle
Other Sources
-Workshetts prepared and choosen of the lecture
Course Schedules
Week
Contents
Learning Methods
1. Week
• International words, to welcome, to present yourself, the Alphabet
communicativ
2. Week
• W-Questions
communicativ
3. Week
• Conjugation
communicativ
4. Week
• Conversation in a cafe, Questionsentences, verbs in present tense, singular and plural the verb ‘to be’
communicativ
5. Week
to repeat all the chapters with station-work
communicativ
6. Week
• Communacatian in the course, to ask about the objects in the classroom, nouns, article, negation
communicativ
7. Week
• Cities, countries and languages, to talk about own and other countries, to understand a graphic, past tense of the verb ‘to be’
communicativ
8. Week
Midterm
9. Week
• Improvement of the text
• Cities, countries and languages, to talk about own and other countries, to understand a graphic, past tense of the verb ‘to be’
communicativ
10. Week
• Cities, countries and languages, to talk about own and other countries, to understand a graphic, past tense of the verb ‘to be’
communicativ
11. Week
• Cities, countries and languages, to talk about own and other countries, to understand a graphic, past tense of the verb ‘to be’
communicativ
12. Week
To repeat the chapters with the station work
communicativ
13. Week
• To repeat to inform the students about the event' Day of German students'
• P.P.from the last year to make them sure about the event
communicativ
14. Week
to discuss about the project-works, to make a list
communicativ
15. Week
To repeat the chapters with the station work, to work with a map about Germany
communicativ
16. Week
Worksheets about the past tense of the verb to be
communicativ
17. Week
Final
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
25
Homework / Term Projects / Presentations
1
15
Attendance
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.
Learning Outcomes
LO-1
how to speak correct, well-pronounced German, appropriate for the situation
LO-2
understanding authentic listening and reading texts
LO-3
understanding authentic listening and reading texts
LO-4
coping with cultural and social differences
LO-5
To develop their critical thinking and enable them to see problems from varios perspective
