Week |
Subject |
Related Preparation |
1) |
Course presentation, Information about Chinese language and culture, Chinese Phonetic rules |
Handouts |
2) |
Introduction of Chinese Phonetic Transcription(Pinyin),practicing
four tones and variations,combinations of the initals and finals and pronunciation drills
|
Course book, handouts |
3) |
Combinations of the initals and finals,spelling rules,tone marks
Sing the Chinese Phonetic Alphabet song
|
Course book, handouts,CD |
4) |
Basic strokes of Chinese characters-writing the strokes,learning some basic Chinese characters and introduction some traditional characters |
Course book, handouts |
5) |
Revision and Quiz 1 |
Course book |
6) |
Greetings and leave-taking expressions, some personal pronouns, daily phrases ( 你 好 ! 再见 !) |
Course book, handouts,CD |
7) |
Classroom Chinese expressions & get to know each other |
Course book, handouts |
8) |
Verb “to be” ( 是 ) – introducing others, expressing gratitude |
Course book, handouts |
9) |
Revision and Quiz 2 |
Course book |
10) |
Simple, yes-no questions (…………. 吗?) |
Course book, handouts,CD |
11) |
Possessive pronouns, activities (listening and writing practices), Family members |
Course book, handouts,CD |
12) |
Oral Exam, “Wh” question words-who,numbers,sports |
Course book |
13) |
New traditional characters,activities(listening and reading practices) |
Course book, handouts, |
14) |
Review and Quiz 3 |
Course book |
|
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. |
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