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
GEP0442 Korean II Spring 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 : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: none
Course Objectives: The goal of this course is to master survival skills in Korean. By the end of the year, you will be able to exchange a simple conversation with native Koreans about the subjects that are familiar to you, for example, school life, family and friends, traffic and transportation, vacation plans, food and restaurant, hobbies, etc.

Learning Outcomes

The students who have succeeded in this course;
The students who succeeded in this course;
1) To get datailed information about history of Hangıl
2) To be capable of reading and writing of Korean alphabet.
3) To get basic informations about Korean history and culture
4) To able to speak and understand speech used in everyday life.
5) To understand Korean and Korean people and culture

Course Content

This course is designed for those who have taken GEP0441 or have some knowledge of Korean. Basic communication skills, vocabulary,and grammar patterns will be covered.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Korean Basic Grammar overview , the Korean alphabet and rules
2) Conjunctive particles.
3) Combining verbs to form new verbs.Korean History
4) Sentences and Korean Culture (Korean Lifestyle)
5) Compound nouns, Connects two nouns and forms a larger clause which is called a genetive or possessive particle
6) Basic conversations ( At the airport) Korean Culture (Society, Culture and Art)
7) Basic conversations (in hotels, in restaurants) Korean Culture (Society, Culture and Art)
8) Combining verbs, special forms of verb’s terminations.
9) Basic conversations (Post office, shopping) Korean History
10) Exercises and Korean Culture (Korean Lifestyle)
11) Pronouns.
12) Korean Culture and History
13) Exercises, Basic conversations (telephone conversations, hospitals, travel)
14) General Overview

Sources

Course Notes / Textbooks: Yonsei Korece 1- Yonsei Üniversitesi Korece Merkezi, Yonsei Üniversitesi yayınları, 2015, Seul, Kore (Korece)
Sejong Korece1- Ulusal Korece Öğretim Merkezi, Hau Yay, 2013, Seul, Kore (Korece)
Kore'yi Tanıyarak Korece Öğrenelim- S. Göksel Türközü ,Oh Eun Kyung, Lotus Yay, 2014, İstanbul, Türkiye (Türkçe)
References: Facts About Korea- Kore Kültür, Spor ve Turizm Yay, 2013, Seul, Kore (İnglizce)
(PDF dosyası)

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.