ELEMENTARY ENGLISH-I

Course Description

The course introduces students with basic speech patterns at the elementary level. Through listening students will identify different sound rhythms and practice pronunciation of letters, words and phrases. Through speaking students will identify different register and use the given language in an appropriate way. In addition students will be able to define themselves or others, answer questions in the Present Simple tense, use the prepositions of place, and talk about their daily routines. Through reading students read paragraphs and simple texts to improve their general comprehension of the passages, and answer the given comprehension questions. Through writing, students will be able to compose guided,controlled paragraphs in the Present Simple tense, and recycle the obtained new vocabulary to produce their own sentences.

ELEMENTARY ENGLISH-I

Evaluation Tools (Active Term)

Course outcomes

1. 01 1- integrate necessary vocabularies for social English
2. 02 2- describe themselves and time
3. 03 3 -explain their free time activities
4. 04 4-describe about their families' jobs
5. 05 5-describe a person or an object by using adjectives
6. 06 6- examine simple reading passages.

Course Syllabus

Reference Books & Course Materials

1. 01 1. Warwick, L.& Williams, D. (2020) Roadmap A2. Pearson

Learning Outcomes

1. L01 1- integrate necessary vocabularies for social English
2. L02 2- describe themselves and time
3. L03 3 -explain their free time activities
4. L04 4-describe about their families' jobs
5. L05 5-describe a person or an object by using adjectives
6. L06 6- examine simple reading passages.

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