General Information about the Course

Course Code:	GMS209
Course Title:	English-III
Course Semester:	3. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 4 2 5 5
Language of instruction:	EN
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Gizem Gücük
Course Assistants:

Purpose and content of the course

Course Objectives:	This course is designed to help students use English effectively as a communication tool in their daily lives. This course is essential for students studying in Turkish undergraduate programs to acquire the fundamental foreign language skills they will need in their academic and social lives. The course aims to develop students' reading comprehension, listening, grammar, and vocabulary skills. Students learn to use basic language structures accurately and effectively while also acquiring skills such as inferring meaning, selecting information, and interpreting information by working with different text types.
Course Objective:	• Students will recognize and use basic English grammar structures, • Develop vocabulary needed in daily life and academic contexts, • Develop skills in distinguishing main ideas and detailed information in texts, scanning, and selective reading, • Increasing students' ability to understand and interpret what they hear through listening passages, • Preparing students for higher-level English courses.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) “Have”, “Be”, Questions with “Be”, Personality Adjectives, Adverbs of Degree

2) “Have”, “Be”, Questions with “Be”, Personality Adjectives, Adverbs of Degree

3) Countable/Uncountable Nouns, Possessive, Verb + Preposition

4) Countable/Uncountable Nouns, Possessive, Verb + Preposition

5) Simple Present: Positive, Negative, Questions

6) Simple Present: Positive, Negative, Questions

7) How much/many, Quantifiers, Prepositions of Place

8) MIDTERM

9) How much/many, Quantifiers, Prepositions of Place

10) Linking Words, Present Continuous, Verb + Infinitive, Hobbies, Skills, Time expressions

11) Linking Words, Present Continuous, Verb + Infinitive, Hobbies, Skills, Time expressions

12) Scanning in Reading, Modals (“Have to”, “Can”, “Should”), Adverbs of Manner

13) Scanning in Reading, Modals (“Have to”, “Can”, “Should”), Adverbs of Manner

14) Review & Practice

15) FINAL EXAM

Skills (Describe as Cognitive and/or Practical Skills.)

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	“Have”, “Be”, Questions with “Be”, Personality Adjectives, Adverbs of Degree
2)	“Have”, “Be”, Questions with “Be”, Personality Adjectives, Adverbs of Degree
3)	Countable/Uncountable Nouns, Possessive, Verb + Preposition
4)	Countable/Uncountable Nouns, Possessive, Verb + Preposition
5)	Simple Present: Positive, Negative, Questions
6)	Simple Present: Positive, Negative, Questions
7)	How much/many, Quantifiers, Prepositions of Place
8)	MIDTERM
9)	How much/many, Quantifiers, Prepositions of Place
10)	Linking Words, Present Continuous, Verb + Infinitive, Hobbies, Skills, Time expressions
11)	Linking Words, Present Continuous, Verb + Infinitive, Hobbies, Skills, Time expressions
12)	Scanning in Reading, Modals (“Have to”, “Can”, “Should”), Adverbs of Manner
13)	Scanning in Reading, Modals (“Have to”, “Can”, “Should”), Adverbs of Manner
14)	Review & Practice
15)	FINAL
References: supported course book*

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	11	11
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	1	1
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	1	1
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		15
ECTS (30 saat = 1 AKTS )		0