IN-SESSIONAL ENGLISH-I

Course Description

This course is designed to assist students whose language proficiency level is not adequate to achieve academic reading and writing skills. In this respect this course provides a general revision on grammatical structures such as present tenses, past tenses, future forms, and adverbial clauses to ensure that students are equipped with the required 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 reading passages.

IN-SESSIONAL ENGLISH-I

Evaluation Tools (Active Term)

Course outcomes

1. 01 By the completion of the course the students will able to:
2. 02 1- tranfer a general revision on grammar structures
3. 03 2- intrepret and synthesize reading comprehension.
4. 04 3- identify three sections of essay writing. (The sentence and the paragraph, Descriptive Paragraphs, Example Paragraphs)
5. 05 4- arranging a performance on specific topics

Course Syllabus

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 completion of the course the students will able to:
2. L02 1- tranfer a general revision on grammar structures
3. L03 2- intrepret and synthesize reading comprehension.
4. L04 3- identify three sections of essay writing. (The sentence and the paragraph, Descriptive Paragraphs, Example Paragraphs)
5. L05 4- arranging a performance on specific topics

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix