Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | DIL501 | ||||
Course Name: | English for Academic Purposes 1 | ||||
Semester: |
Spring Fall |
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Course Credits: |
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Language of instruction: | English | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Eğitim Danışmanı GÜLŞAH ERDAŞ | ||||
Course Lecturer(s): |
Öğr. Gör. BEHROOZ RASAEI Öğr. Gör. NOORHAN QASIM MOHAMMED AL-ANI Öğr. Gör. SHAMIM BAZOOBANDI Öğr. Gör. ASSEM AMIRZHANOVA Öğr. Gör. STAFF Öğr. Gör. İLKAY ÖZDEN Eğitim Danışmanı GÖKCAN AYDIN Eğitim Danışmanı ERDEM AYDEMİR Expert EMİNE TANRISEVEN Expert CAN GENCER UÇAR Eğitim Danışmanı GÜLŞAH ERDAŞ Eğitim Danışmanı AHMET KAPLAN Öğr. Gör. İLYAS DENİZ ÇINAR Eğitim Danışmanı ATİLLA ONURALP KOCABALCIOĞLU Öğr. Gör. CEM ŞENCAN Öğr. Gör. DİLAY NUR CANDAN Öğr. Gör. MELİKE İŞCAN Öğr. Gör. MOHAMMAD REZA KHODADADI Öğr. Gör. FURKAN ATMACA Öğr. Gör. GİZEM İNCİ |
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Course Assistants: |
Course Objectives: | Taking the academic program of the students into consideration, academic reading and writing exercises are carried out in order to improve students' reading and writing skills. It is aimed for students to be able to reach a level where they can do researches related to their own departments. |
Course Content: | Course content consists of activities aimed at improving the reading, writing, listening and speaking skills of the students. |
The students who have succeeded in this course;
1) Students are able to read simple texts that are overlapping with interest or professional subjects, and understand the basic idea in a text. 2) Students can understand written and oral expressions based on common subjects in daily life. 3) Students can handle most situations, such as shopping or address recipes, which require a foreign language to communicate when it is spoken or when traveling. 4) Students can write texts that are simple, but inter-ideas, in the subjects of personal interest. 5) Students can transfer experiences, talk about their dreams and wishes, briefly explain their thoughts and plans. |
Week | Subject | Related Preparation |
1) | Past tense, used to for habitual actions | Interchange 2 Unit 1 |
2) | Expressions of quality with count and noncount nouns | Interchange 2 unit 2 |
3) | Evaluations and comparisons with adjectives | Interchange 2 unit 3 |
4) | Simple Past vs. Present Perfect | Interchange 2 unit 4 |
5) | Future with be going to and will | Interchange 2 unit 5 |
6) | Two part verbs | Interchange 2 unit 6 |
7) | Gerunds and Infinitives | Interchange 2 unit 7 |
8) | Midterm Week | |
9) | Adverbial clauses of time | Interchange 2 unit 8 |
10) | Conditional sentences | Interchange 2 unit 9 |
11) | Short sentences. | Interchange 2 unit 10. |
12) | Passive Voice. Past Simple vs. Past Continuous. | Interchange 2 unit 11 and 12. |
13) | Relative pronouns for people. Modal fiiller. | Interchange 2 unit 13 and 14. |
15) | Unreal conditional sentences. Reported speech. | Interchange 2 unit 15 and 16. |
15) | Final Week | |
16) | Final Week |
Course Notes / Textbooks: | Interchange (Cambridge Yayınları) |
References: | Öğrencilerin alanlarına yönelik gelişmeleri yakından takip edebilecekleri websiteleri, güncel makale ve araştırmalar. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) 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. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 3 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 3 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 3 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
12) | Follow current developments in the field and profession. | 3 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 3 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 3 |
18) | 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. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 10 | % 10 |
Presentation | 1 | % 10 |
Midterms | 1 | % 35 |
Final | 1 | % 45 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 0 | 4 | 56 | |||
Homework Assignments | 10 | 0 | 7 | 70 | |||
Midterms | 1 | 0 | 1 | 1 | |||
Final | 1 | 0 | 1 | 1 | |||
Total Workload | 128 |