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Cyprus International University
TR

IN-SESSIONAL ENGLISH LANGUAGE-I

Course
ENGL033 - IN-SESSIONAL ENGLISH LANGUAGE-I
Department
School of Foreign Languages
Course Type
In-sessional English
Status
Required
Language
English
Credit
0
ECTS
0
T+P+L
4 + 0 + 0
Course Coordinator(s)
Instr. Rüya TALAB
Prerequisite
Keywords

Course Description

The course aims an introduction to academic reading and writing skills. Students will be able to acquire their academic reading skills such as finding the main idea, skimming, scanning, understanding the text by reading comprehension and answering relevant questions, guessing meaning from context by referring to correct information, identifying text organization as numbering certain events, finding synonym vocabulary from paragraphs, identifying topics - matching them with headings, connecting words with connectors, identifying cohesion referring to given phrases. In effective written skills aims to develop critical thinking, which enables students respond to ideas in a well-organized written format. They identify the difference between sentence and paragraph writing, descriptive paragraphs, and example paragraphs. The writing goals are divided into two: rhetorical focus, language and grammar focus.

IN-SESSIONAL ENGLISH LANGUAGE-I

Evaluation Tools (Active Term)

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

Course outcomes

  1. 01 1- transfer a general revision on grammar structures
  2. 02 2- intrepret and synthesize reading comprehension.
  3. 03 3- identify three sections of essay writing. (The sentence and the paragraph, Descriptive Paragraphs, Example Paragraphs)
  4. 04 4- arranging a performance on specific topics

Course Syllabus

Week Topic
Week 1 Introduction to the course NS: Unit 1/ Reading one-main idea and details, inferring certainty
Week 2 NS: Unit 1/ Reading two- taking notes on key words and phrases, recognizing quotations and reported speech
Week 3 NS: Unit 1/ Focus on writing, modals of ability, adding information for clarity
Week 4 NS: Unit 2/Reading one- making inference: inferring comparisons
Week 5 NS: Unit 2/ Reading two- taking notes with questions, identifying detailed examples
Week 6 NS: Unit 2/ Focus on Writing: Vocabulary+ Simple Past and Past Progressive
Week 7 Midterm Examination
Week 8 Midterm Examination
Week 9 NS: Unit 2/ Focus on Writing: A Descriptive Paragraph
Week 10 NS: Unit 3/ Reading one- inferring degrees of difficulty
Week 11 NS: Unit 3/ Reading two- Marking a text, Scanning for details
Week 12 NS: Unit 3/ Focus on writing-Vocabulary +Infinitives of Purposes, Creating a paragraph outline, parallel structure
Week 13 NS: Unit 4/ Reading one- Inferring meanings of proverbs / Reading two- Taking notes with a T-chart, Recognize how examples support opinions
Week 14 NS: Unit 4/ Focus on Writing- Vocabulary+ Comparative adverbs, Writing a contrast paragraph, Transitions of contrast
Week 15 Final Examination

Reference Books & Course Materials

  1. 01 English, A. K. & English, M. L. NorthStar 3. Reading & Writing. 5th Ed. Pearson, 2020

Learning Outcomes

  1. L01 1- transfer a general revision on grammar structures
  2. L02 2- intrepret and synthesize reading comprehension.
  3. L03 3- identify three sections of essay writing. (The sentence and the paragraph, Descriptive Paragraphs, Example Paragraphs)
  4. L04 4- arranging a performance on specific topics

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 - - - - - - - - - - - - - - - -