TURKISH LANGUAGE

Course Description

The aim of the course is to develop language consciousness, to improve the grammatical knowledge, and to increase the understanding and writing skills. This course is based on the educational development of the usage of the language and improvement of expressions. Improvement of basic knowledge about the Turkish language is the main target.

TURKISH LANGUAGE

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -

Course Syllabus

Reference Books & Course Materials

1. 01 Muhittin Bilgin (2015). Anlamdan Anlatıma Türkçemiz, Anı Yayıncılık. 3. Baskı
2. 02 Kavcar, Cahit (2009). Yazılı ve Sözlü Anlatım, Anı Yayıncılık. Ankara.
3. 03 ERGİN Muharrem (2005). Türk Dil Bilgisi, İstanbul, ISBN: 975-7728-06-03.7.

Learning Outcomes

1. L01 1. Distinguish the types and characteristics of the texts encountered. SOLO 4
2. L02 2. Distinguish the types of written expression. SOLO 4
3. L03 3.Will be able to recognize the features appropriate to the structure of language in the written expression of Turkish. SOLO 4
4. L04 4. Applies the linguistic elements such as words, sentences, words, proverbs and idioms in accordance with the purpose. SOLO 4
5. L05 6. Distinguish forms of expression. SOLO 4
6. L06 7. Detects expression disorders. SOLO 4
7. L07 1. Distinguish the types and characteristics of the texts encountered. SOLO 4
8. L08 2. Distinguish the types of written expression. SOLO 4
9. L09 3.Will be able to recognize the features appropriate to the structure of language in the written expression of Turkish. SOLO 4

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