FACULTY OF ENGINEERING
Department of Food Engineering
TURK 100 | Course Introduction and Application Information
| Course Name |
Turkish
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
TURK 100
|
Fall
|
4
|
0
|
4
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of this course is to show the students characteristics and rules of Turkish Language through examples; make them achieve the habit and skill of showing their emotions, thoughts, plans, impressions, observations, and experiences efficiently in writing and verbally; develop their vocabulary with the help of written and verbal texts; teach them the rules of comprehending the texts they read or programs they listen to accurately; develop their language skills which form the basis of the communication between individuals and populace. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Communication (Elements of Communication) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 1-16 |
| 2 | Languages in the Wold and the Place of Turkish among World Languages | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 39-44 |
| 3 | Languages in the Wold and the Place of Turkish among World Languages | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 39-44 |
| 4 | Culture and Cultural Elements | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara,p. 18-38 |
| 5 | Writing Rules (Correctional Mark, Writing Some Words and Attachments, Where Lowercase Letters Are Used, Where Capital Letters Are Used) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 147-165 |
| 6 | Writting And Rules Of Punctuation Marks (Spelling of compound words, spelling of idioms, spelling of dilemmas, spelling of common words, spelling of foreign nouns) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 170-175 |
| 7 | Punctuation Marks | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 177-194 |
| 8 | Composition and Forms of Expression | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 229-243 |
| 9 | Types of Writing (Official "Formal" Articles: Petition, Record, Decision) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 264-292 |
| 10 | Writing Types (Official "Formal" Articles: Report, Business Letters, CV) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 264-292 |
| 11 | Types of Writing: Articles Transmitting Thoughts and Information: Clause, Article, Criticism, Essay, Letter…) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 357-404 |
| 12 | Types of Oral Expression (Open session, Symposium, Panel, Forum, Colloquium) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 441-446 |
| 13 | Types of Oral Expression (Conference, Discourse) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, p. 446-464 |
| 14 | SCIENTIFIC RESEARCH AND EFFECTIVE PRESENTATION TECHNIQUES (Scientific Research) | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara,p. 465-480 |
| 15 | Semester Review | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara,p. 481-495 |
| 16 | Final Exam |
| Course Notes/Textbooks | Yakıcı, A., Yücel, M., (...)& Yelok,S. (2010). Türk Dili ve Kompozisyon Bilgileri, Yargı Publishing house, Ankara, |
| Suggested Readings/Materials | Korkmaz, Z. (2003). Türk Dili ve Kompozisyon Bilgileri, 6. Baskı, Ankara:YargıYayınevi.. Önen,A. (2007). Türkçeyi Türkçe Konuşmak, İnkılap Yayınevi, İstanbul.
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
15
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
55
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
45
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
4
|
64
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
13
|
2
|
26
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
2
|
2
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
16
|
16
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
Online 'weight loss' period
The increase in time spent at home to protect against coronavirus and the habit of sedentary life caused a "weight" crisis for
The Aegean is distributing healing
The fear of catching coronavirus, which is transmitted to more than 73 million people worldwide, and the increase in flu cases with
Pandemic changed eating habits
The coronavirus, which negatively affected life in many issues from daily life to work and social interaction, also changed the eating habits
HIGH-SCHOOL STUDENTS EXPERIENCED COLLEGE IN FOOD ENGINEERING LABORATORIES
“SCIENCE DAYS” event was organized by Department of Food Engineering in Izmir University of Economics. This event aimed to teach science in
STUDENTS OF FOOD ENGINEERING DEPARTMENT DEVELOPED 'ATRICHOKE PASTE' FOR FIRST INTERNATIONAL URLA ARTICHOKE FESTIVAL
Most of the attenders enjoyed the 'Artichoke Paste', developed by the students of Food Engineering Department.
MAINTAINING HEALTHY EATING HABITS DURING HOLIDAY SEASON!
As the students got their report cards and started a long summer holiday, the experts pointed out the importance of not to
MAKE THIS BAIRAM ‘SWEET’ WITH NATURAL FOODS
The experts strongly suggest opting for natural foods when it comes to consuming sweets, candies at this Sweet Festival (a.k.a Sugar Feast).