German lessons, teaching and Evaluation Framework Learning European languages (European Common Reference Frame) and all language skills (reading, writing, listening and speaking) based on a program for developing and creative learning, student-oriented program.
Colurs, materials, to fill a formular, Singular and Plural, definite and indefinite article
OP,R
2. Week
To buy at internet;to describe a product(colur, material)
OP,R
3. Week
to make and understand date data (at the
telephone)
To be able to speak at the phone, e-mails and sms( how to use the languageas you are writing an e-mail or a sms) wordfield; office and computer
OP,R
4. Week
To watch a video and do the exercises; to read a text and answer the questions about the text(Leipzig)
OP,R
5. Week
to be active in free time, hobbys and interest ;modalverb: can;to ask for something
OP,R
6. Week
to repeat for the midterm( Worksheets)
OP,R
7. Week
midterm
8. Week
midterm
9. Week
Dates and appointments, time, time of day, interrogative sentences with when? From when? Until when?
OP,R
10. Week
Describe the routines of the day, to date and to make an appointment,, prepositions
and period of time: on,at, from….to
OP,R
11. Week
to make an appointment , apologize for a
delay, to write an invitation
OP,R
12. Week
Review and work with worksheets, video
OP,R
13. Week
Separable verbs,the verb: to take, traffic8train, bus,biycle
OP,R
14. Week
To eat and to drink,habits of eating, to
speak about the meals and foods, adjectives
OP,R
15. Week
Review, composita, the verb: to want
something
OP,R
16. Week
Final-exam
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.
