Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Teaching technical writing principles, Concepts and terms related to food engineering by related samples. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain the elements of technical writing |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-2 | Students will be able to make a summary. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-3 | Students will be able to make paragraph analyse in technical articles |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-4 | Students will be able to explain the terms, basic concepts, food operation terms of food engineering |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. PO-9 Has the awareness of Professional and ethical responsibilities. |
Examination |
| LO-5 | Students will be able to express him/herself in English for a subject related to his/her area |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-3 Plans, applies and analyses the results of high-quality research PO-7 Speaks at least one foreign language and effectively communicates orally and in writing. PO-8 Knows the importance of life long learning, keeping up-to-date with developments in science and technology and being able to continuously improving herself/himself. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Rephrasing, contextual reference, describing function and purpose, relative clauses, components of technical writing, summarizing, analyses of paragraphs from technical writings, terms used in food chemistry, basic concepts used in food engineering, terms of food processes. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Making grade determination tests | Lecture, discussion or Distance Learning |
| 2 | Grammer structure of sentence | Lecture, discussion or Distance Learning |
| 3 | Connecting the sentences in English, samples including the adjectives | Lecture, discussion or Distance Learning |
| 4 | Letter writing plan, technical letter writing | Lecture, discussion or Distance Learning |
| 5 | CV writing, terms used in various forms and form filling | Lecture, discussion or Distance Learning |
| 6 | Translation from various technical paragraphs | Lecture, discussion or Distance Learning |
| 7 | Common sentence structures used in commercial letters | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Analysis of the letter samples used in commercial mails | Lecture, discussion or Distance Learning |
| 10 | Terms and sentence samples used in food chemistry | Lecture, discussion or Distance Learning |
| 11 | Basic concepts used in food engineering, Food processing terms | Lecture, discussion or Distance Learning |
| 12 | Making professional type article translations (abstract and introduction parts) | Lecture, discussion or Distance Learning |
| 13 | Making professional type article translations (Material-method, result-discussion parts) | Lecture, discussion or Distance Learning |
| 14 | Student presentations about various food processing | Lecture, discussion or Distance Learning |
| 15 | Student presentations about various food processing | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Gaman, P.M., Sherrington, K.B., 1997. Introduction to food science, the Science of Food | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 7 | 14 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 59 | ||