GREEK-I

Course Description

This course is an introduction to Greek with basic grammar and sentence structure. The aim of this course is to motivate students in the Greek language to achieve language skills which are listening, reading, speaking and writing. The students are introduced to the sounds and letters of the Greek alphabet, and other phonemic components such as important symbols, stress, pronunciation, vowels and consonants. The course also focuses on providing vocabulary about countries, numbers, nationalities, jobs, languages, family members, and marital status. The course also provides the opportunity for students to achieve basic reading, listening and writing skills on topics like greeting, and finding an acquaintance. Furthermore students are introduced to the verb ‘to be’ in the Present Simple tense, wh- question words, and personal pronouns.

GREEK-I

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 be able to process necessary vocabulay for daily use and explain their daily routines
2. 02 be able to recognize the main point in short clear messages and transmit the messages in their own words.
3. 03 be able to construct sentences about their families and friends based on eveyday materials.
4. 04 be able to describe themselves and express their ideas 5-be able to write a paragraph about themselves and family members.
5. 05 SOLO AVERAGE= [(3+2)/2+(2+2)/2+4+3+2]/5=3,3

Course Syllabus

Reference Books & Course Materials

1. 01 Communicate in Greek- Kleanthes Arvanitakis and Frosso Arvanitakis
2. 02 Ellinika A (Greek A) - Yorgos Simopulos, İrini Pathiaki, Rita Kanellopulu, Aglaya Pavlopulo

Learning Outcomes

1. L01 1- be able to learn necessary vocabulary for daily use.
2. L02 2- be able to catch the main point in shourt clear messages.
3. L03 3- be able to read short, simple text and find specific, predictable information from everyday materials.
4. L04 4- be able to introduce themselves and exchange information.

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