Ders Planı

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	İngilizce
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	This introductory course will teach students to communicate clearly, respectfully, concisely, completely and accurately in personal and professional English. Verbal, written, interpersonal, technological and employment-oriented communication competence will be developed. Listening skills will be incorporated throughout the semester. The primary goal of this course is to provide a complete infrastructure for students to communicate effectively.
Course Content	How to learn effectively, how to develop strategies for easy and effective learning. Improved memory techniques for better studying or exam strategies. The content of the course covers a suitable environment for teaching academic language skills, covering the language structures and functions of Professional English, which are frequently used in various fields of the profession and their work.

The aim of the course

This introductory course will teach students to communicate clearly, respectfully, concisely, completely and accurately in personal and professional English. Verbal, written, interpersonal, technological and employment-oriented communication competence will be developed. Listening skills will be incorporated throughout the semester. The primary goal of this course is to provide a complete infrastructure for students to communicate effectively.

Course Content

How to learn effectively, how to develop strategies for easy and effective learning. Improved memory techniques for better studying or exam strategies. The content of the course covers a suitable environment for teaching academic language skills, covering the language structures and functions of Professional English, which are frequently used in various fields of the profession and their work.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Main English
2	Laboratory equipment
3	Heating
4	Refrigeration
5	Basic Chemistry
6	Food Science and Food Engineering
7	Material Science
8	Graphs
9	Midterm exam
10	Instruction manuals
11	Food Spoilage
12	Process equipment
13	Understanding of Scientific paper
14	Understanding of Scientific paper

Resources

1-Geankoplis, C. J., “Transport Processes and Separation Process Principles", 4th Edition, Prentice-Hall, New jersey, (2003).

2-Brennan, J.G., Butters, J.R. and Cowell, N.D., “Food Engineering Operations”, Elsevier Applied Science, London , (1990).
otton, David Falvey David, Kent Simon with Rogers John New Edition Market Leader, Pre-Intermediate Business English Course Book, Pearson Longman and Financial Edinburg Gate, Harlow, England.
Rogers John, New Edition Market Leader, Pre-Intermediate Business English Practice File, Pearson Longman and Financial Times, 2007, Edinburg Gate, Harlow, England.

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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