FACULTY OF BUSINESS
Department of Business Administration
SFL 202 | Course Introduction and Application Information
Course Name |
Second Foreign Languages IV
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
SFL 202
|
Spring
|
2
|
2
|
3
|
4
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Required
|
|||||
Course Level |
-
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | - | |||||
Assistant(s) | - |
Course Objectives | |
Learning Outcomes | The students who succeeded in this course; - |
Course Description |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Review of the Semester | |
2 | Review of the Semester | |
3 | Review of the Semester | |
4 | Review of the Semester | |
5 | Review of the Semester | |
6 | Review of the Semester | |
7 | Review of the Semester | |
8 | Review of the Semester | |
9 | Review of the Semester | |
10 | Review of the Semester | |
11 | Review of the Semester | |
12 | Review of the Semester | |
13 | Review of the Semester | |
14 | Review of the Semester | |
15 | Review of the Semester | |
16 | Review of the Semester |
Course Notes/Textbooks | |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm | ||
Final Exam | ||
Total |
Weighting of Semester Activities on the Final Grade | ||
Weighting of End-of-Semester Activities on the Final Grade | ||
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
0
|
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
0
|
||
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
0
|
||
Final Exam |
0
|
||
Total |
0
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | To be able to solve problems with an analytical and holistic viewpoint in the field of business administration. |
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2 | To be able to present the findings and solutions to the business problems in written and oral formats. |
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3 | To be able to interpret the application of business and economic concepts, and philosophies at the national and international levels. |
|||||
4 | To be able to use innovative and creative approach for real-life business situations. |
|||||
5 | To be able to demonstrate leadership skills in different business situations. |
|||||
6 | To be able to interpret the reflections of new technologies and softwares to business dynamics. |
|||||
7 | To be able to integrate knowledge gained in the five areas of business administration (marketing, production, management, accounting, and finance) through a strategic perspective. |
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8 | To be able to act in accordance with the scientific and ethical values in studies related to business administration. |
|||||
9 | To be able to work efficiently and effectively as a team member. |
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10 | To be able to have an ethical perspective and social responsiveness when making and evaluating business decisions. |
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11 | To be able to collect data in the area of business administration and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1). |
|||||
12 | To be able to speak a second foreign at a medium level of fluency efficiently. |
|||||
13 | To be able to relate the knowledge accumulated throughout the human history to their field of expertise. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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