Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | DIL101 | ||||
Course Name: | General English 1 | ||||
Semester: | Fall | ||||
Course Credits: |
|
||||
Language of instruction: | English | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
|
||||
Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Eğitim Danışmanı GÜLŞAH ERDAŞ | ||||
Course Lecturer(s): |
Öğr. Gör. ÖZLEM SALI Eğitim Danışmanı GÜLŞAH ERDAŞ |
||||
Course Assistants: |
Course Objectives: | General English 1 is an e-learning course which aims to equip students with A1 level English language and basic communication abilities in English. |
Course Content: | Students will be able to use basic daily expressions, to introduce themselves and second and third person, to ask and answer personal questions. |
The students who have succeeded in this course;
1) Students will be able to tell the main idea of a text in Beginner level. 2) Öğrenciler sık kullanılan çok temel deyimleri ve günlük ifadeleri anlayabilir ve çoğunu kullanabilir. Students will be able to understand frequently used basic expressions and daily language and use most of them in their daily lives. 3) Students will be able to introduce themselves and other people and they will be able to write sentences in basic level to introduce themselves. 4) Students will be able to communicate in basic level on the condition that they get help from the interlocutor who speaks slow and comprehensible way. |
Week | Subject | Related Preparation |
1) | Jobs, Plurals, This / That | Material prepared by the course teacher. |
2) | Countries and nationalities Verb to be Giving personal information Telling the time / Days | Material prepared by the course teacher. |
3) | Verb to be Wh questions Simple Present, affirmative, negative, question structure and WH questions Adverbs of Frequency | Material prepared by the course teacher. |
4) | Connecting ideas with and, but, because Expressing hobbies Ordering food and drinks | Material prepared by the course teacher. |
5) | Members of family HAve/has got Some/Any | Material prepared by the course teacher. |
6) | Object pronouns a/an/the | Material prepared by the course teacher. |
7) | Asking and answering for directions There is / are Furniture parts of a house | Material prepared by the course teacher. |
8) | Midterm exam | |
9) | Prepositions of place Present Continuous Tense | Material prepared by the course teacher. |
10) | Months of the year, dates and seasons Can/Can't | Material prepared by the course teacher. |
11) | Prepositions of time Simple Past Tense | Material prepared by the course teacher. |
12) | be going to Everyday expressions: At the Chemist's | Material prepared by the course teacher. |
13) | Vocabulary for food Countable and uncountable Nouns Some/any How much / How many | Material prepared by the course teacher. |
14) | General Review | Material prepared by the course teacher. |
15) | Final exam | |
16) | Final exam |
Course Notes / Textbooks: | Ders öğretmenlerinin hazırladığı materyal kullanılmaktadır. |
References: | Material prepared by teachers of the program. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
|||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 26 |
Study Hours Out of Class | 13 | 13 |
Total Workload | 39 |