NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP0404 | French II | Fall | 3 | 0 | 3 | 5 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
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: | Can understand and use familiar everyday expressions and very basic phrases aimed at the satisfaction of needs of a concrete type. Can introduce him/herself and others and can ask and answer questions about personal details such as where he/she lives, people he/she knows and things he/she has. Can interact in a simple way provided the other person talks slowly and clearly and is prepared to help. |
The students who have succeeded in this course; The students who succeeded in this course; o Will be able to introduce themselves. o Will be able to give personal information about themselves. o Will be able to give personal information about other people. o Will be able to ask personal questions about someone. o Will be able to give information about places they come from or they visited. o Will be able to talk about their weekly programs also mentioning the hours. o Will be able to talk about journeys mentioning the transportation vehicles. o Will be able to make address descriptions and talk about directions. |
The aim of this course is to make students, who are Basic Users in the scope of Common European Framework of Reference, achieve A1 level, which is named as Breakthrough. |
Week | Subject | Related Preparation |
1) | First Contact. French, French People, France. | FESTIVAL 1 / Méthode de français |
2) | L1 To introduce oneself | FESTIVAL 1 / Méthode de français |
3) | L1 To introduce oneself | FESTIVAL 1 / Méthode de français |
4) | L2 To give personal information about oneself | FESTIVAL 1 / Méthode de français |
5) | L3 To give personal information about other people | FESTIVAL 1 / Méthode de français |
6) | L3 To give personal information about other people | FESTIVAL 1 / Méthode de français |
7) | L4 To ask personal questions about someone Bilan Unit | FESTIVAL 1 / Méthode de français |
8) | L5 To give information about places you come from or you visited | FESTIVAL 1 / Méthode de français |
9) | L5 To give information about places you come from or you visited | FESTIVAL 1 / Méthode de français |
10) | L6 To talk about their weekly programs also mentioning the hours | FESTIVAL 1 / Méthode de français |
11) | L7 To talk about journeys mentioning the transportation vehicles | FESTIVAL 1 / Méthode de français |
12) | Revision | FESTIVAL 1 / Méthode de français |
13) | L8 To make address descriptions and talk about directions | FESTIVAL 1 / Méthode de français |
14) | L8 To make address descriptions and talk about directions | FESTIVAL 1 / Méthode de français |
Course Notes / Textbooks: | FESTIVAL 1 / Méthode de français CLE International ISBN: 2090353201 FESTIVAL 1 / Méthode de français Cahier d’Exercices ISBN: 209035321X |
References: | FransızcaTürkçe Modern Sözlük, Fono, ISBN: 975–471–164X French Dictionary Plus Grammar Collins ISBN: 0–06–057576X Bescherelle – La Conjugaison, Hatier, ISBN: 2–218–71716–6 |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Application | 1 | % 10 |
Quizzes | 3 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 3 | 2 | 6 |
Study Hours Out of Class | 16 | 1 | 16 |
Presentations / Seminar | 2 | 2 | 4 |
Project | 2 | 4 | 8 |
Homework Assignments | 6 | 2 | 12 |
Quizzes | 1 | 2 | 2 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 94 |
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. |