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
GEP0404	French II	Fall 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:	Fransızca
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Assist. Prof. 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.

Learning Outcomes

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.

Course Content

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.
Teaching methods and techniques used in the course are: lecture, practice, individual work, group work, technology-supported learning and use of digital resources.

Weekly Detailed Course Contents

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)	Midterm Week
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

Sources

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

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 20
Homework Assignments	1	% 10
Presentation	1	% 10
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	12	2	24
Presentations / Seminar	1	5	5
Homework Assignments	1	15	15
Quizzes	2	15	30
Final	1	2	2
Total Workload			115

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.	4
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	5
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4