Rapor Tarihi: 13.04.2026 03:01
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Turkish Language I | TDB121 | Turkish | Compulsory | 1. Semester | 2 + 0 | 2.0 | 2.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | |
| Instructor(s) | Öğr. Gör. Aslıhan HAZNEDAROĞLU (Güz) |
| Goals | To comprehend the importance of language in individual and national life and structural features of Turkish language, to teach historical periods of Turkish; To comprehend the sound and shape structure of Turkish and to improve the ability of students to express what they are listening, reading, seeing and thinking in a planned, effective and fluent manner both in word and in writing. |
| Course Content | The birth of language and its features; language qualities; language types; languages and their types; The place of Turkish language among world languages; Basic features of Turkish language; Historical features of Turkish written language; grammar. |
| # | Öğrenme Kazanımı |
| 1 | Knows the definition of language, language as a social institution in the life of the nation and have an idea about the place, language, culture and language between the difference in the difference between the difference. |
| 2 | Learns the place of Turkish language among the world languages, recognizes the richness and subtleties of Turkish language |
| 3 | Have knowledge about the development and historical periods of Turkish language |
| 4 | Have knowledge about the current situation of Turkish language and its spread areas |
| 5 | Comprehend the rules about phonetic features and phonetics of Turkish and know how to use these rules in written expression. |
| 6 | Have knowledge about the structure features of Turkish |
| 7 | Calculates the effects of the words that cause language pollution on the environment, sees the effect of culture on language |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Definition and characteristics of language, assumptions about the birth of languages | |
| 2. Week | The effect of language on society, culture and nation; relevance to thought, emotion and communication | |
| 3. Week | Oral and Written Language, Philology-Grammar-Lenguistic, the factors that determine the development (me) of a language | |
| 4. Week | Classification of world languages in terms of structure and origin, the place and characteristics of dünya Turkish Language arasındaki among world languages | |
| 5. Week | Historical development of Turkish; Examination of Old Turkish (Köktürkçe-Uighur) | |
| 6. Week | Historical development of Turkish; Analysis of Middle Turkish (Karahanlıca-Harezmce-Kıpçakça-Çağatayca-Old Anatolian Turkish) | |
| 7. Week | Historical development of Turkish; The new Turkish (Ottoman-Turkey Turkish-Chagatai) examination | |
| 8. Week | The branches and spread areas of Turkish which are used as written language in today's world, the main alphabets used by Turkish until today | |
| 9. Week | MIDTERM | |
| 10. Week | Language simplification, simplification efforts after the Republic of Turkey Turkish, Turkish today's problems | |
| 11. Week | Phonetics, definition and nature of sound events, major sound events seen in Turkish words: Sound derivation, sound drop, consonant softening, consonant hardening, vowel contraction, ulama. | |
| 12. Week | The main sound features of Turkish words and the main ways of producing words in Turkish. | |
| 13. Week | The historical relationship of Turkish with other languages, the channel of inter-lingual exchange, elements from which languages are quoted from each other, quote words and types | |
| 14. Week | Root types, additional types, words according to their structure (simple-derived-compound) |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Identify as a professional social worker and conduct oneself accordingly | ✔ | |||||
| 2 | Apply social work ethical principles to guide professional practice | ✔ | |||||
| 3 | Apply critical thinking to inform and communicate professional judgment | ✔ | |||||
| 4 | Engage diversity and difference in practice | ✔ | |||||
| 4 | Advance human rights and social and economic justice | ✔ | |||||
| 6 | Engage in research-informed practice and practice-informed research | ||||||
| 7 | Apply knowledge of human behavior and the social environment | ✔ | |||||
| 10 | Engage,assess,intervene, and evaluate with individuals, families, groups, organizations, and communities | ||||||
| 11 | Following and assessing theoretical and practice debate in the area of society and world related to field of social work | ✔ | |||||
| 12 | Using theoritical framework, approach and model guiding social work practice at every level of social work intervention | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 |
|---|---|---|---|---|---|---|---|
| PY1 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY3 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY4 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY7 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| PY10 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| PY11 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY12 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| Güz Dönemi | |||
| Responsible Personnel | Grup | Evaluation Method | Percentage |
|---|---|---|---|
| Öğr. Gör. Aslıhan HAZNEDAROĞLU | UZEM | Vize | 40.00 |
| Öğr. Gör. Aslıhan HAZNEDAROĞLU | UZEM | Final | 60.00 |
| Toplam | 100.00 | ||
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 2 | 28 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 7 | 1 | 7 | |
| Total Workload | 51 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 2.0 | ||
