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

Course Introduction and Application Information

Course Code:

DIL501

Course Name:

English for Academic Purposes 1

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

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

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

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
Eğitim Danışmanı ATİLLA ONURALP KOCABALCIOĞLU
Öğr. Gör. CEM ŞENCAN
Öğr. Gör. MELİKE İŞCAN
Öğr. Gör. MOHAMMAD REZA KHODADADI
Öğr. Gör. FURKAN ATMACA
Öğr. Gör. GİZEM İNCİ

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

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.

Course Flow Plan

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

Sources

Course Notes / Textbooks:	Interchange (Cambridge Yayınları)
References:	Öğrencilerin alanlarına yönelik gelişmeleri yakından takip edebilecekleri websiteleri, güncel makale ve araştırmalar.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
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.
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
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

Workload and ECTS Credit Calculation

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