ELEMENTARY ENGLISH-II

Course Description

INGL124 is the continuation of INGL123. The course integrates the four main skills at a higher elementary level for students. Through recessive skills, which are listening and reading, students identify different sound rhythms and practice the pronunciation of letters, words and phrases. Also, by reading higher level paragraphs and texts, students infer the meaning of new words by using their existing vocabulary. Through productive skills, which are speaking and writing, students identify different register and use the given language in an appropriate way. Furthermore, students use the Present Continuous and Past Simple tenses to participate in basic dialogues and daily exchanges, and express themselves effectively. Also, through writing, students produce their own sentences by recycling the obtained new vocabulary in guided, controlled paragraphs they compose.

ELEMENTARY ENGLISH-II

Evaluation Tools (Active Term)

Course outcomes

1. 01 By the completion of the course the students will able to:
2. 02 account necessary vocabularies for social English
3. 03 express themselves
4. 04 distinguish time
5. 05 distinguish their free time activities
6. 06 express their families' jobs
7. 07 define a person or an object by accounting adjectives

Course Syllabus

Reference Books & Course Materials

1. 01 1-Warwick, L. &Williams, D. (2020)Roadmap A2 Student's Book. Pearson
2. 02 2- Warwick, L. &Williams, D. (2020)Roadmap A2 Work Book. Pearson

Learning Outcomes

1. L01 By the completion of the course the students will able to:
2. L02 integrate necessary vocabulary for Social English
3. L03 describe their past holidays
4. L04 explain their favourite celebrities
5. L05 describe their likes and dislikes
6. L06 express their eating habbits

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