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Cyprus International University
TR

IN-SESSIONAL ENGLISH LANGUAGE-II

Course
ENGL034 - IN-SESSIONAL ENGLISH LANGUAGE-II
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)
Sr. Instr. Feryal VARANOĞULLARI
Prerequisite
Keywords

Course Description

This course is the continuation of ENGL033 with more detailed information. 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, inferring meaning by ordering information, finding suffixes and similar meanings, guessing meaning from texts, recognizing parts of speech in sentence structures and identifying text organization through matching pieces of information. In effective written skills aims to develop critical thinking, which enables students respond to ideas in a well-organized written format. They identify process paragraphs, narrative paragraphs and opinion paragraphs. The writing goals are divided into two: rhetorical focus, language and grammar focus.

IN-SESSIONAL ENGLISH LANGUAGE-II

Evaluation Tools (Active Term)

Item Type Weight (%)
Mid-term Examination Midterm 30
Final Examination Final 40
Assignments Assignment 30
Total 100

Course outcomes

  1. 01 1- apply necessary reading strategies which are skimming and scanning, and understanding the reading texts.
  2. 02 2- differenciate the main ideas of the reading texts and statements from the supporting details.
  3. 03 3- identify three sections of essay writing. (The sentence and the paragraph, Descriptive Paragraphs, Example Paragraphs)

Course Syllabus

Week Topic
Week 1 Introduction to the course NS: Unit 5/ Reading one- Main Idea and details, make inference: inferring when humour is used
Week 2 NS: Unit 5/ Reading two – Taking notes with bullets, Predicting content from titles and subheadings
Week 3 NS: Unit 5/ Focus on writing: A Cover letter, Use future time clauses
Week 4 NS: Unit 6/ Reading one- Make inferences: inferring probability
Week 5 NS: Unit 6/Reading two- Taking notes on supporting details, use content clues to understand vocabulary
Week 6 NS: Unit 6/ Focus on writing: Vocabulary, Grammar for writing: because and even though
Week 7 NS: Unit 6/ Focus on writing: Opinion essay, Effective and supporting details
Week 8 Midterm Examination (09-20 November 2026)
Week 9 Midterm Examination (09-20 November 2026)
Week 10 NS: Unit 7/ Reading one, Infer both sides of a debate
Week 11 NS: Unit 7/ Reading two, take notes with an outline, Identify key information in charts
Week 12 NS: Unit 7/ Focus on writing, Vocabulary +Adverb Clauses of Concession, Writing an opinion essay, Sentence Variety
Week 13 NS: Unit 8/ Reading one- Infer Purpose, Taking notes with symbols, Identifying cohesive devices of contrast
Week 14 NS: Unit 8/ Focus on writing- Vocabulary + Future modals, writing a cause-and-effect essay, Conjunctions and Transitions to show cause and effect
Week 15 Final Examination (04-15 January 2027)

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- apply necessary reading strategies which are skimming and scanning, and understanding the reading texts.
  2. L02 2- differenciate the main ideas of the reading texts and statements from the supporting details.
  3. L03 3- identify three sections of essay writing. (The sentence and the paragraph, Descriptive Paragraphs, Example Paragraphs)

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