CURRENT PROBLEMS OF TURKISH

Course Description

The class will start with problems associated with writing in Turkish, teaching foreigners Turkish, and issues of teaching Turkish as a native language are discussed. Which regulatory mechanisms, that should be active where mass communication takes place like radio and TV, should regulate the proper and effective use of Turkish is discussed. Dictionary writing, problems associated with Turkish dictionaries and writing Turkish words are shown, analytical solutions to overcome these problems are sought out. Difficulties prior to higher education in Turkish teaching are observed, grammar sources prepared as course books are analyzed and topics like term selection are discussed. Area dialects aside from standard language are examined, its relationship, and mutual interactions are researched. Local dialects and foreign word combinations in response generation are analyzed.

CURRENT PROBLEMS OF TURKISH

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -

Course Syllabus

Reference Books & Course Materials

1. 01 Gülsevin, G., Boz, E. (2006) Türkçenin Çağdaş Sorunları, Gazi Kitabevi.
2. 02 Türkçenin Dünü, Bugünü, Yarını: Sempozyum Bildirileri.
3. 03 Zülfkikar, Hamza (2008). Doğru Yazma ve Konuşma Bilgileri, Ankara.

Learning Outcomes

1. L01 To foresee the contemporary problems of Turkey's Turkish. SOLO 4
2. L02 To review the contemporary problems of Turkey's Turkish. SOLO 4
3. L03 To compare the problems of Turkish language and dialects. SOLO 4
4. L04 To relate common aspects on the basis of the problems of Turkish language and dialects. SOLO 4
5. L05 To find solutions for the problems of Turkish language and dialects. SOLO 3

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