FRENCH-II

Course Description

FRE 102 is the second beginner level French language course which aims to facilitate recognition and production by students of basic written and oral expressions to describe themselves and people in their immediate environment through these concepts : colors, clothing items , physical attributes(tall, short, fat, skinny etc.), vocabulary for leisure activities( sports activities, cultural activities, hobbies etc. ), expressing preferences, open and closed questions, explanatory/justified responses, shopping vocabulary (alimentary items and other items, local commerces –butcher, grocer, bakery, green grocer etc.- ), ordering a meal at a restaurant/café (command/conditional form of verbs), lodging, expressing agreement/disagreement , regular( to dine, lunch, buy etc.) and irregular verbs (faire , aller etc.), feminin/masculin and plural/singular markers ( of: prepositions of place, quantifiers –some, any-, and question words).

FRENCH-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 1- be able to process the verbs according to the personal pronouns.
2. 02 2- be able to process the past tense and integrate it into their personal lives based on class activities.
3. 03 3-be able to predict missing vocabulary in the provided context.
4. 04 4- be able to categorise the verbs belonging to accusative case .
5. 05 5- be able to classify the definite and the indefinite articles according to given contexts.. .
6. 06 SOLO AVERAGE=[(3+4)/2+(3+5)/2+5+4+3]/5=3,9

Course Syllabus

Reference Books & Course Materials

1. 01 Texto I Méthode de Français A1 - Hachette, 2016
2. 02 Le Nouveau Texto I Cahier d'activités - Hachette, 2016

Learning Outcomes

1. L01 1- to acquire basic necessary vocabulay for daily use.
2. L02 2-be able to catch the main point in short clear written and oral messages.
3. L03 3-be able to introduce themselves and exchange information.
4. L04 4--be able to write and narrate a paragraph about themselves and family members.

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix