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Cyprus International University
TR

IN-SESSIONAL ENGLISH-II

Course
ENGL032 - IN-SESSIONAL ENGLISH-II
Department
School of Foreign Languages
Course Type
In-sessional English
Status
Required
Language
English
Credit
0
ECTS
0
T+P+L
6 + 0 + 0
Course Coordinator(s)
Instr. Rüya TALAB
Prerequisite
Keywords

Course Description

This course is the continuation of ENGL031. In this respect this course provides a further general revision on grammatical structures such as active and passive voice, adverbial clauses, and connectors to ensure that students are equipped with the required higher level of background knowledge to achieve academic reading and writing tasks successfully. Regarding writing skills students are introduced to sentence structures, basic components of paragraphs such as topic sentence, topic and controlling idea, supporting sentences, and concluding sentences. Students are expected to reflect the acquired knowledge by writing a short descriptive paragraph about themselves. This course also provides the opportunity to improve students’ reading skills through a variety of higher level reading passages.

IN-SESSIONAL ENGLISH-II

Evaluation Tools (Active Term)

Item Type Weight (%)
MIDTERM Midterm 30
FINAL Final 40
ASSIGNMENT Assignment 30
Total 100

Course outcomes

  1. 01 The students will be able to learn
  2. 02 Acquiring an introductory knowledge of Turkish
  3. 03 Acquiring skills to communicate with his/her friends
  4. 04 Ability to use Turkish in shopping, travel and other daily needs

Course Syllabus

Week Topic
Week 1 Introduction to the course + UNIT 5 (1 Focus on the Topic + 2 Focus on Reading – Reading One: Is Blue Always Blue? + identifying main idea of a reading text)
Week 2 UNIT 5 (Identifying a General Abstract Idea from a Single Concrete Example + Reading Two: The Dress that Almost Broke the Internet + Scanning for Information)
Week 3 UNIT 5 (3 Focus on Writing: Vocabulary + Grammar for Writing – using linking verbs + using descriptive adjectives + Structure of a Paragraph (Topic Sentence, Supporting Sentences and a Concluding Sentence) + Writing a Personal Experience Paragraph)
Week 4 UNIT 6 (1 Focus on the Topic + 2 Focus on Reading – Reading One: What is a Hero? + Inferring Meaning from Metaphors)
Week 5 UNIT 6 (Reading Two: Harry Potter and the Sorcerer’s Stone Creating an Outline to Take Notes + The Use of the Present Tense in a Story About the Past)
Week 6 UNIT 6 (3 Focus on Writing: Vocabulary + Grammar for Writing – Time Clauses in the Present Tense)
Week 7 MIDTERM EXAMINATIONS
Week 8 MIDTERM EXAMINATIONS
Week 9 UNIT 6 (3 Focus on Writing: Writing a One-Paragraph Story)
Week 10 UNIT 7 (1 Focus on the Topic + 2 Focus on Reading – Reading One: Leech + How to Answer True and False Statements )
Week 11 UNIT 7 (Reading Two: Gross Medicine + Taking Double Entry Notes)
Week 12 UNIT 7 (3 Focus on Writing: Vocabulary + Grammar for Writing: Adverbs of Manner + Writing a Narrative Paragraph)
Week 13 UNIT 8 (1 Focus on the Topic + 2 Focus on Reading – Reading One: Will Indigenous Culture Survive? + Reading Two: Touring Penan Country + Identifying the Purpose of Quoted Spech)
Week 14 UNIT 8 (3 Focus on Writing: Vocabulary + Grammar for Writing: Will and Be Going To to Express Predictions and Future Plans + Writing a Narrative Paragraph)
Week 15 FINAL EXAMINATIONS

Reference Books & Course Materials

  1. 01 Haugnes, N. & Maher, B. (2020). NorthStar: Reading & Writing Level 2, Fifth Edition, Pearson.

Learning Outcomes

  1. L01 By the end of the course students will be able to recognize basic components of a paragraph such as topic sentence, topic, controlling idea, supporting sentences etc.
  2. L02 extend their reading skills through a variety of higher level reading passages.
  3. L03 analyze various reading passages by employing necessary reading techniques such as skimming, scanning, inferring and etc.
  4. L04 reflect the acquired knowledge by writing a short descriptive paragraph about themselves.

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
  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

LO P01 P02 P03 P04 P05 P06 P07 P08 P09 P10 P11 P12 P13 P14 P15 Average
L01 - - - - - - - - - - - - - - - -
L02 - - - - - - - - - - - - - - - -
L03 - - - - - - - - - - - - - - - -
L04 - - - - - - - - - - - - - - - -