IN-SESSIONAL ENGLISH LANGUAGE-I

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)

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

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 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