Ders Bilgileri

TECHNICAL FOREIGN LANGUAGE
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 116	Spring	2	0	2	3

Ön Koşulu Olan Ders( ler )	Yok
Dili	en
Türü	Elective
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Serpil YALIM KAYA
Öğretim Sistemi	Face to Face
Önerilen Hususlar	Yok
Staj Durumu	None
Amacı	At this course aimed to provide the basic professional language concept and definations and grammar competencies.
İçeriği	Review English information by updating,General grammar rules,Term, words and concepts is frequently used in the field of Food industry, Numerical values and quantities,Reading and understanding the paper related Food processing

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	Define the basic concepts and procedures written in a foreign language.
2	Express English equivalents of words about instruments, equipments and machinery used in the Food industry
3	Be able to explain numerical values, quantities and transactions in foreign language.
4	Be able to explain the manual instruction of equipments related his profession

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Review English information by updating,	Lecture
2	General grammar rules,	Lecture
3	Term, words and concepts is frequently used in the field of Food industry	Lecture
4	Numerical values and quantities,	Lecture
5	Reading and understanding the paper related Food processing	Lecture
6	Reading and understanding the paper related Food processing	Lecture
7	Reading and understanding the paper related food protection techniques	Lecture
8	Midterm exam
9	Reading and understanding the paper related food protection techniques	Lecture
10	Reading and understanding the manual instructions of some devices using in food industry	Lecture
11	Reading and understanding the recent papers related food protection techniques	Lecture
12	Reading and understanding the recent papers related food protection techniques	Lecture
13	Presentation of project	Lecture
14	Presentation of project	Discussion
15	Presentation of project	Discussion
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Various types of papers related food science and food processing

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.2	1	1. Mid-Term Exam
2	0.6	5	Final Exam
3	0.2	10	Final Project

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	Define the basic concepts and procedures written in a foreign language.	22	1͵2͵3
2	Express English equivalents of words about instruments, equipments and machinery used in the Food industry	22	1͵2͵3
3	Be able to explain numerical values, quantities and transactions in foreign language.	22	1͵2
4	Be able to explain the manual instruction of equipments related his profession	22	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	2	28
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	3	3
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	1	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	10	10
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	4	4
15	Final Exam	1	1	1
				75