GEP0435 German IIIBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GEP0435 German III Fall 3 0 3 5
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Instructor SENA MİRKELAM
Recommended Optional Program Components: None
Course Objectives: This course has been prepared according to German A 2.1 Level which is determined according to Common European Language Criteria. In this course, Hueber publishers Habersack, Pude and Specht Menschen book 1-12 units are taught.

The aim of the 12 units taught is to acquire grammar rules at A 2.1 level, as well as the ability to express oneself, understand and construct the necessary sentences on the basis of German A 1.1 and A1.2, both for the flow of daily life and for a specific subject.

 The aim of this course is to help students to understand and use sentence structures appropriate to A 2.1 level in everyday life or in a special subject on German A 1 basis and to help them establish correct dialogues with these sentence structures. It will be taken.

This course aims to improve the listening, speaking, reading and writing skills of foreign language learning according to the Common European Framework of Reference for Languages.

Learning Outcomes

The students who have succeeded in this course;
At the end of this course, students will be able to talk about professions, home, furniture, touristic places, nutrition, sports, make evaluations, plan with others, make appointments, postpone or cancel, make suggestions and recommendations, express wishes and preferences, sadness, concern, will be able to express hope, confusion, order and advertise in the restaurant, express the importance of a topic, ask for something, express congratulations and thanks and make comparisons. A will be able to establish dialogues and communicate with sentences appropriate to level 2.1.

Course Content

With the 12 units of Menschen A 2.1, you can talk about professions, houses and furniture, tell family stories, make suggestions, evaluate something, express wishes and preferences, read advertising brochures for tourists, shop, plan something with others, visit places telling, making a suggestion, rejecting and approving a suggestion or proposal, making appointments, making recommendations, advising someone, nutrition, sports, sorrow, expressing concern and hope, expressing the importance of a topic, ordering in the restaurant, making something, asking for something sentence structure in accordance with A 2.1 level, necessary grammar rules and examples of daily spoken language will be covered.

Courses will be held for 16 weeks, 3 hours face-to-face and 1 hour via Itslearning. A method that focuses on the active participation of students, will be student-centered, will progress step by step, and will develop grammar as well as reading, writing, listening and speaking skills on the basis laid in German A1.1 and A1.2.

Students will be able to practice speaking and writing from the first lesson with the knowledge they will have from German A 1, and will work in pairs and multiple groups.

Weekly Detailed Course Contents

Week Subject Related Preparation
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Sources

Course Notes / Textbooks: Menschen A2.1 KURSBUCH, Habersack, Pude, Specht, Hueber Verlag, 2013, Ismaning
Menschen A2.1, ARBEITSBUCH, Breitsameter, Glas-Peters, Pude, Hueber Verlag, 2013, Ismaning
References: Derste (sınıfta) dağıtılacak ekstra materyaller, alıştırmalar vs.
Itslearning üzerinden öğrenciye ulaştırılacak olan çeşitli web siteleri, bağlantılar, materyaller, testler, alıştırmalar vs.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Total %
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK %
Total %

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.