FRENCH-III

Course Description

This is an elementary level French language course which aims to facilitate recognition and production by students of elementary level written and oral expressions used for describing themselves, others and their immediate environment through these concepts : asking and giving information on lodging (parts of flat/house/building, furniture, rental , utilities, moving in/out), prepositions of place, expressing past events (passé composé) with some regular(se déménager etc.) and irregular verbs (verbs with suffixes -ire, -oir, -re) using the auxiliary verbs être and avoir, life with house mates/neighbors, household chores( washing the dishes, doing the laundry etc), expressing obligations, prohibitions and aims (il faut /on doit), feminine/masculine and plural/singular markers ( of: past participle suffixes with être), adverbs of frequency, obtaining/giving an appointment, telling the time, seasons, vacations.

FRENCH-III

Evaluation Tools (Active Term)

Course outcomes

1. 01 1-be able to process necessary verbs in dative case and their conjugation and construct sentences relating them to given situations
2. 02 2- be able to categorise personal pronouns in the accusative case and reflect them on their personal situations.
3. 03 3- be able to express themselves using comparative and suprlative forms of adjectives and integrate them into their personal situations.
4. 04 4- be able to construct sentences based on the question words.
5. 05 5- be able to differentiate the prepositions according to the dative case.
6. 06 SOLO AVERAGE=[(3+4)/2+(4+5)/2+(3+4)/2+4+4]/5=3,9

Course Syllabus

Reference Books & Course Materials

1. 01 Texto 2, Hachette (methode de français)
2. 02 Texto 2, Hachette (cahier d'activités)

Learning Outcomes

1. L01 be able to process necessary vocabulary for daily use and verb conjugation of the modal verb SOLO 3
2. L02 be able to generate ideas related to the given short texts and reflect them on their personal lives. SOLO 5
3. L03 be able to express themselves using imperative sentences and differentiate accussative and dative cases . SOLO 3
4. L04 be able to construct sentences based on given situations SOLO 4
5. L05 be able to distinguish masculin and feminin words SOLO 4

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