ELEMENTARY ENGLISH-I

Course Description

The course introduces students with basic speech patterns at the elementary level. Through listening students will identify different sound rhythms and practice pronunciation of letters, words and phrases. Through speaking students will identify different register and use the given language in an appropriate way. In addition students will be able to define themselves or others, answer questions in the Present Simple tense, use the prepositions of place, and talk about their daily routines. Through reading students read paragraphs and simple texts to improve their general comprehension of the passages, and answer the given comprehension questions. Through writing, students will be able to compose guided,controlled paragraphs in the Present Simple tense, and recycle the obtained new vocabulary to produce their own sentences.

ELEMENTARY ENGLISH-I

Evaluation Tools (Active Term)

Course outcomes

1. 01 1- integrate necessary vocabularies for social English
2. 02 2- describe themselves and time
3. 03 3 -explain their free time activities
4. 04 4-describe about their families' jobs
5. 05 5-describe a person or an object by using adjectives
6. 06 6- examine simple reading passages.

Course Syllabus

Reference Books & Course Materials

1. 01 1. Warwick, L.& Williams, D. (2020) Roadmap A2. Pearson

Learning Outcomes

1. L01 1- integrate necessary vocabularies for social English
2. L02 2- describe themselves and time
3. L03 3 -explain their free time activities
4. L04 4-describe about their families' jobs
5. L05 5-describe a person or an object by using adjectives
6. L06 6- examine simple reading passages.

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