ELEMENTARY ENGLISH-II

Course Description

INGL124 is the continuation of INGL123. The course integrates the four main skills at a higher elementary level for students. Through recessive skills, which are listening and reading, students identify different sound rhythms and practice the pronunciation of letters, words and phrases. Also, by reading higher level paragraphs and texts, students infer the meaning of new words by using their existing vocabulary. Through productive skills, which are speaking and writing, students identify different register and use the given language in an appropriate way. Furthermore, students use the Present Continuous and Past Simple tenses to participate in basic dialogues and daily exchanges, and express themselves effectively. Also, through writing, students produce their own sentences by recycling the obtained new vocabulary in guided, controlled paragraphs they compose.

ELEMENTARY ENGLISH-II

Evaluation Tools (Active Term)

Course outcomes

1. 01 By the completion of the course the students will able to:
2. 02 account necessary vocabularies for social English
3. 03 express themselves
4. 04 distinguish time
5. 05 distinguish their free time activities
6. 06 express their families' jobs
7. 07 define a person or an object by accounting adjectives

Course Syllabus

Reference Books & Course Materials

1. 01 1-Warwick, L. &Williams, D. (2020)Roadmap A2 Student's Book. Pearson
2. 02 2- Warwick, L. &Williams, D. (2020)Roadmap A2 Work Book. Pearson

Learning Outcomes

1. L01 By the completion of the course the students will able to:
2. L02 integrate necessary vocabulary for Social English
3. L03 describe their past holidays
4. L04 explain their favourite celebrities
5. L05 describe their likes and dislikes
6. L06 express their eating habbits

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