The goal of Spanish III class is:
- To teach students to use "Pretérito Perfecto" and "Pretérito Indefinido" past tenses (regular and irregular verbs),
- To describe past experiences and provide information about their lives (biographies), and,
- To describe their plans for the future.
Prerequisite(s)
None
Corequisite(s)
None
Special Requisite(s)
None
Instructor(s)
Natalia Demirkapılı
Course Assistant(s)
None
Schedule
To be determined for 2017-2018 academic year
Office Hour(s)
To be determined for 2017-2018 academic year
Teaching Methods and Techniques
Student-centric communication methods and techniques
Principle Sources
''Aula International 2''
Other Sources
Study material prepared by the instructor, as well as exercises and examples collected from the Internet and various course books
Course Schedules
Week
Contents
Learning Methods
1. Week
General review of previous term
Student-centric communication methods and techniques
2. Week
Talking about problems and difficulties in learning a language, and providing advice for solutions.
Student-centric communication methods and techniques
3. Week
Review of verbs in present tense. Regular and irregular verbs.
Student-centric communication methods and techniques
4. Week
Past tense: «Pretérito Indefinido» regular verbs.
Student-centric communication methods and techniques
5. Week
Past tense: «Pretérito Indefinido» irregular verbs. Biography. Describing a person's life.
Student-centric communication methods and techniques
6. Week
Past tense: «Pretérito Indefinido» irregular verbs. Describing a vacation in past tense.
Student-centric communication methods and techniques
7. Week
Midterm exam
8. Week
Locational adverbs and prepositions. Descibing items like house, room, and furniture. Possessive pronouns.
Student-centric communication methods and techniques
9. Week
Communication in various social mediums. Present tense. Expressions to provide excuses.
Student-centric communication methods and techniques
10. Week
Past Tense: «Pretérito Perfecto».
Student-centric communication methods and techniques
11. Week
Past Tense: «Pretérito Perfecto». Describing past events.
Student-centric communication methods and techniques
12. Week
Close (Planned) Future Tense. Vacation plans. Talking about our projects and goals.
Student-centric communication methods and techniques
13. Week
Review
Student-centric communication methods and techniques
14. Week
Final exam
15. Week
16. Week
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
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.
