Practising the learned tenses, reading and understanding reading passages/essaysabout art and design, being aware of the usage of the basic grammer rules, being able to write a composition/essay according to the rules.
--Student-centred question-answer exercises, Reading comrehension, writing studies, story writing- finishing a story, presentations
Principle Sources
-- Art and Design, Express Publishing. Cds, worksheets, videos
Other Sources
-Videos and worksheets
Course Schedules
Week
Contents
Learning Methods
1. Week
Registration
2. Week
Introduction
Oral Presentation
3. Week
Learning about sketches and drawings, asking about completion
Oral Presentation
4. Week
Learning about applied arts, identifying a main idea.
Oral Presentation
5. Week
Learning about graphic arts, providing reasons.
Oral Presentation
6. Week
Learning about fine arts, asking about location
Oral Presentation
7. Week
Learning about art movements, describing expectations Quiz
Oral Presentation, Written Test
8. Week
Learning about photography, making a prediction
Oral Presentation
9. Week
Midterm Exam
Written
10. Week
Learning about photo editing, making suggestions
Oral Presentation
11. Week
Learning about fonts, asking for an opinion
Oral Presentation
12. Week
Learning more about fonts, confirming a prediction
Oral Presentation
13. Week
Learning about layout, describing limitations
Oral Presentation
14. Week
Learning about CAD, discussing familiarity
Oral Presentation
15. Week
Revision
Oral Presentation
16. Week
Assessment
Written
17. Week
Assessment
Written
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
35
Final Exam
10
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.
