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Cyprus International University
TR

TURKISH LANGUAGE

Course
TREG100 - TURKISH LANGUAGE
Department
Turkish Language Teaching - Turkish - Undergraduate
Course Type
Online Course
Status
Required
Language
Turkish
Credit
0
ECTS
2
T+P+L
2 + 0 + 0
Course Coordinator(s)
Asst. Prof. Dr. Esra KARAKAŞ KURT
Prerequisite
-
Keywords

Course Description

This course examines basic areas of language and expression. In the first half of the course, the theoretical approach to language is formed and the spelling rules of the Turkish language are studied. In the latter part of the course, language and narrative errors are studied together with editing. In the second half of the course, formal writing, curriculum vitae, petition, evaluation of the columns in terms of language and style, types of written expression and practice; Turkish production and application of shooting attachments; Turkish grammar structure; It is aimed to teaching subjects like phonetics of Turkish to students.

TURKISH LANGUAGE

Evaluation Tools (Active Term)

Item Type Weight (%)
Ara sınav Midterm 40
Final Final 60
Total 100

Course outcomes

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

Course Syllabus

Week Topic
Week 1 Dil Nedir?Dilin özellikleri
Week 2 Türkçe'nin Dünya Dilleri Arasındaki Yeri ve Önemi
Week 3 Türkçe yazım kuralları
Week 4 Türkçe yazım kuralları ve Uygulaması
Week 5 Noktalama İmleri
Week 6 Noktalama İmleri ve Uygulanması
Week 7 Anlatım Bozuklukları ve Doğru Kullanım, Uygulaması
Week 8 Ara sınav Haftası
Week 9 Anlatım Bozuklukları ve Doğru Kullanım, Uygulaması
Week 10 Anlatım Biçimleri
Week 11 Anlatım Biçimleri ve Uygulanması
Week 12 Türkçenin Ses Özellikleri
Week 13 Yazılı Anlatım Türleri ve Uyg.
Week 14 Yazılı Anlatım Türleri ve Uyg.
Week 15 Yazılı Anlatım Türleri ve Uyg.

Reference Books & Course Materials

  1. 01 Muhittin Bilgin (2015). Anlamdan Anlatıma Türkçemiz, Anı Yayıncılık. 3. Baskı
  2. 02 Kavcar, Cahit (2009). Yazılı ve Sözlü Anlatım, Anı Yayıncılık. Ankara.
  3. 03 ERGİN Muharrem (2005). Türk Dil Bilgisi, İstanbul, ISBN: 975-7728-06-03.7.

Learning Outcomes

No learning outcomes have been defined.

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

The PO-LO matrix has not been populated yet.