NUTRITION AND DIETETICS
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: BES702
Course Title: Professional English
Course Semester: 4. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
2 0 2 3
Language of instruction: TR-EN
Prerequisite of the course: No
Type of course: Alan İçi Seçmeli
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Lecturer Yağmur KAYA

Purpose and content of the course

Course Objectives: To equip students with fundamental academic competencies and to facilitate their application of these skills in scholarly endeavors.
Course Objective: It enables students to augment their proficiency in academic listening and note-taking, whilst concurrently concentrating on the refinement of their capabilities to deliver presentations on scholarly subjects
Mode of Delivery: Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) 1. The ability to read and comprehend academic texts. 2. The capacity to summarize and critique the text.
Skills (Describe as Cognitive and/or Practical Skills.)
  1) 1. Proficiency in delivering effective academic presentations. 2. Competence in comprehending scholarly texts.
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.)
  1) A critical approach to the courses and their associated presentations.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) Professional Analysis
2) Recognition of the Profession
3) Detailed Descriptions Related to the Profession
4) Information on Professional Terminology
5) Professional Fields of Work and Working Conditions
6) Tools, Equipment, and Terminology Used in the Profession
7) Midterm Examination
8) Research and Presentation Techniques Specific to Their Fields
9) Job Markets and Research Related to the Profession and Working Conditions
10) Professional Theory and Concepts
11) Professional Analysis and Studies
12) Professional Analysis and Studies
13) Current Developments and Studies in the Field
14) Current Developments and Studies in the Field
15) Final Examination
References: Raymond, J. L., & Morrow, K. (2022). Krause and Mahan’s Food and the Nutrition Care Process, 16e, E-Book: Krause and Mahan’s Food and the Nutrition Care Process, 16e, E-Book. Elsevier Health Sciences.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

Program Outcomes
1) xxx 3 3 2
2) xxx 2 2 2
3) xxx 2 2 3
4) xxx 3 2 2
5) xxx 2 3 2
6) xxx 2 2 3
7) xxx 3 2 2
8) xxx 2 3 2
9) xxx 2 2 3
10) xxx 3 2 2
11) xxx 3 2 3
12) xxx 2 2 3
13) xxx 3 2 2
14) xxx 2 2 3
15) xxx 2 3 2

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
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 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 14 28
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.) 5 10
Project Preparation + Presentation 5 10
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 7 14
MIDTERM EXAM (Visa) 1 1
Preparing for the General Exam 14 28
GENERAL EXAM (Final) 1 1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 92
ECTS (30 saat = 1 AKTS ) 3