TURKISH

Course Description

This course provides an orientation to modern Turkish language for foreign students who wish to communicate in this language for their needs. It mainly focuses on the differences between Turkish and English Alphabets, especially the sounds and the letters which are not included in the English alphabet (i.e. Turkish letters ç-ğ-i-ö-ş-ü). In addition, basic grammar and sentence structure forms in Turkish are practised. The required grammar and vocabulary will also be developed through their adaptation to daily situations in contexts such as introducing yourselves, greeting, talking about the things they possess by using possessive adjectives, forming positive, negative and question sentences by using present simple, telling the time, talking about their own timetables, using demonstrative pronouns when describing the place of objects and becoming familiar with vocabulary related to family members.

TURKISH

Evaluation Tools (Active Term)

Course outcomes

1. 01 Students will be able to process necessary vocabulary for daily use and explain their daily routines
2. 02 recognize the main point in short clear messages and transmit the messages in their own words.
3. 03 construct sentences about their families and friends based on eveyday materials.
4. 04 describe themselves and express their ideas
5. 05 write a paragraph about themselves and family members.

Course Syllabus

Reference Books & Course Materials

1. 01 Öztürk, T. (ark), Ebru Turkçe Ders Kitabı 1, Dilset Yayinları, İstanbul 2009.
2. 02 Bayramoğlu, A. Let's Learn Turkish, Keskin Color Matbaası, İstanbul 2004.
3. 03 Supplementary materials

Learning Outcomes

1. L01 Students will be able to process necessary vocabulary for daily use and explain their daily routines
2. L02 recognize the main point in short clear messages and transmit the messages in their own words.
3. L03 construct sentences about their families and friends based on everyday materials.
4. L04 write a paragraph about themselves and family members.

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