Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

DIL102

Course Name:

General English 2

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Eğitim Danışmanı GÜLŞAH ERDAŞ

Course Lecturer(s):

Eğitim Danışmanı GÜLŞAH ERDAŞ

Course Assistants:

Course Objective and Content

Course Objectives:	The course aims to equip students with basic language structures and communication abilities in English.
Course Content:	Students will be able to use basic structure about personal information, jobs, asking and giving directions, public transportation.

Learning Outcomes

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) 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.

Course Flow Plan

Week	Subject	Related Preparation
1)	English for everyday life: At a restaurant / Clothes
2)	Adjectives / The weather
3)	(Have to / Must) Using structures of obligation and necessity
4)	Comparatives / Superlatives
5)	Geographical Features / Adverbs
6)	Present Perfect Tense
7)	Vocabulary: Office / Used to (Past habits)
8)	Midterm Exam
9)	Past Continuous Tense
10)	Quantifiers / Vocabulary: Cooking
11)	Future with will / Vocabulary: Money
12)	Conditionals Type 0, 1
13)	Should/ Shouldn't - Vocabulary: House
14)	Conjunctions (And, But, Because, So)
15)	Final Exam
16)	Final exam

Sources

Course Notes / Textbooks:	Ders öğretmenleri tarafından hazırlanmış, online kullanılan slaytlar.
References:	Online slides prepared by the course instructors.

Course - Program Learning Outcome Relationship

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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	26
Study Hours Out of Class	16	16
Midterms	1	1
Final	1	1
Total Workload		44