|
Week |
Subject |
Related Preparation |
1) |
Orientation/ Introducing Arabic II program to students/ Having a general idea about Some Arab countries and Arab culture with the slide prepared (PowerPoint 1).
General Revision of all the topics (grammar and vocabulary) of Arabic I.
|
Arabic Course, Fono Open Education Inst. Publications, Book 1, Istanbul, 1998 / Worksheets |
2) |
General Revision of all the topics (grammar and vocabulary) of Arabic I. Asking for directions. Learning the agreement between adjectives and nouns, Subject and verb. |
Linguaphone “Lessons in Arabic” MCMLXXVII Linguaphone Inst. Ltd. London |
3) |
Giving direction, visiting famous places, writing postcards or letters on the topic. Reading timetables. |
Linguaphone “Lessons in Arabic” MCMLXXVII Linguaphone Inst. Ltd. London |
4) |
Learning the future tense. Talking and writing about the holidays both in present and in the future. |
Arabic Course, Fono Open Education Inst. Publications, Book 2, Istanbul, 1998 / Worksheets |
5) |
Practicing the present tense, learning some irregular verbs. Talking and writing about routines and usual tasks in the present and talking about the weather. Learning the absolute superlative.
|
Teaching Arabic for non Arabic Speaker / Grammar and dialogues/ Modern Arabic 1 Eastern Languages Int. / Istanbul-Turkey |
6) |
Asking and answering questions related to likes and dislikes based on new vocabulary related to food. Talking about shopping at the supermarket (food, quantity, quality). |
Arabic Course, Fono Open Education Inst. Publications, Book 2, Istanbul, 1998 / Worksheets |
7) |
Learning the articles and the use of pronouns (singular and plural) through dialogues and texts related to shopping. |
Linguaphone “Lessons in Arabic” MCMLXXVII Linguaphone Inst. Ltd. London |
8) |
General revision.
|
|
9) |
Practicing the pronouns in new contexts. Reading and comprehension. |
Linguaphone “Lessons in Arabic” MCMLXXVII Linguaphone Inst. Ltd. London |
10) |
Describing habits and everyday routine. Learning the reflexive verbs, the different use of adjective and adverbs.
|
Arabic Course, Fono Open Education Inst. Publications, Book 2, Istanbul, 1998 / Worksheets |
11) |
Writing greetings cards for various occasions. Talking about national celebrations. Leaning the colors. |
Teaching Arabic for non Arabic Speaker / Grammar and dialogues/ Modern Arabic 1 Eastern Languages Int. / Istanbul-Turkey |
12) |
Oral and listening activities. |
Modern Arabic 1 Eastern Languages Int. / Istanbul-Turkey /
Extra material |
13) |
Practice writing in present, past and future. Leaning the imperative tense. |
Modern Arabic 1 Eastern Languages Int. / Istanbul-Turkey |
14) |
Presentations |
Modern Arabic 1 Eastern Languages Int. / Istanbul-Turkey |
15) |
Final Exam |
|
16) |
Final Exam |
|
|
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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
3 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
4 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
4 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
1 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |