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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Wholesale and Retail Sales
  3. Program in Property Management
  4. Course Structure Diagram with Credits
  5. Professional English I
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
EMY227 - Professional English I III. SEMESTER 3 +0 3.0
Language of Instruction İngilizce
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. JALE UZEL
Mode of Delivery The mode of delivery of this course is Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources English Profession Information
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Effective Basic Business Communication: Phone calls, General patterns and dealing with angry people
Week - 2 Messages and Appointments
Week - 3 Understanding Conversations
Week - 4 Welcoming Guests
Week - 5 Making contact
Week - 6 Solving Problems; Orders; Banking and Finance, Asking and describing contact information, Giving and receiving instructions
Week - 7 Introducing and Introducing Yourself
Week - 8 Meetings: Developing business presentations
Week - 9 Nonverbal communication, Organization in presentation and speaking
Week - 10 Information presentations
Week - 11 Information presentations
Week - 12 Practices of business presentations
Week - 13 Interpersonal Business Communication: Negative news and crisis communication
Week - 14 Group communication, Teamwork and leadership

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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