READING AND WRITING SKILLS-I

Course Description

This course aims to develop students' listening, speaking, reading - writing and study skills. The course provides students with the opportunity to develop their communication skills through controlled activities and to equip students with the basic study skills necessary to follow the curriculum of English. This course also provides students with the opportunity to process the newly acquired knowledge and to develop their ability to ask questions about how to apply the new knowledge to new situations and ask them to think critically. In addition, this course will enable students to learn about the different strategies required to review the various reading pieces, such as finding the main idea and distinguishing the details from the main idea.

READING AND WRITING SKILLS-I

Evaluation Tools (Active Term)

Course outcomes

1. 01 1. be able to apply necessary reading strategies which are skimming and scanning, and paraphrase the academic reading texts.
2. 02 2. be able to interpret the given text and classify the given statements.
3. 03 3. be able to summarize the given text.
4. 04 4. be able to differenciate the main ideas of the reading texts from the supporting details.
5. 05 5. be able to identify the irrelevant sentences that destroy the unity of the paragraph.
6. 06 6. be able to process the required presentation skills.

Course Syllabus

Reference Books & Course Materials

1. 01 English, A. K & English, L.M. (2020). NorthStar 4 (5th Ed.) e-book, Pearson.
2. 02 ENGL141/ENGL143/ENGL145 Course Page on CIU Moodle (http//ciu.edu.tr)
3. 03 Pearson English Portal (login.pearson.com) for Online Assignments

Learning Outcomes

1. L01 1. be able to apply necessary reading strategies which are skimming and scanning, and paraphrase the academic reading texts.
2. L02 2. be able to interpret the given text and classify the given statements.
3. L03 3. be able to summarize the given text.
4. L04 4. be able to differenciate the main ideas of the reading texts from the supporting details.
5. L05 5. be able to identify the irrelevant sentences that destroy the unity of the paragraph.
6. L06 6. be able to process the required presentation skills.

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