Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | DIL502 | ||||
Course Name: | English for Academic Purposes 2 | ||||
Semester: | Spring | ||||
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): |
Expert GÖKÇE DURU Expert EMİNE TANRISEVEN Expert CAN GENCER UÇAR Expert HATİCE BETÜL COŞKUN Eğitim Danışmanı KAHRAMAN AKIN Expert NİHAN ÖCAL Öğr. Gör. ELİF MOLLAMEHMETOĞLU Öğr. Gör. AYSU ASLI YENİKAN GÜNER Öğr. Gör. GİZEM İNCİ |
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Course Assistants: |
Course Objectives: | This academic course is for undergraduate students. Materials prepared by our lecturers are used during the classes and intermadiate level of English is aimed to be obtained. The courses are about the latest developments and studies in Natural and Social Sicences Fields and basic concepts are cvered according to their needs during the classes. |
Course Content: | Students follow the latest academic developments regarding their own fields, they read and analyze texts and articles and write essays . They prepare projects and do homeworks. |
The students who have succeeded in this course;
1) Students learn the basic principles of their departments 2) Students follow the latest news about thier departments 3) Students do researches about their degree classes and prepare their homeworks 4) srudents prepare various presentations and homeworks related with their departments |
Week | Subject | Related Preparation |
1) | describing personalities, expressing likes and dislikes, agreeing and disagreeing, complaining | Interchange 3 Unit 1 |
2) | Talking about possible careers, describing jobs. Gerund phrases as subjects and objects, comparisons with adjectives, nouns, verbs. | Interchange 3 Unit 2 |
3) | Making direct and indirect rewuests. Requests with modals, if cluases and gerunds. | Interchange 3 unit 3 |
4) | Narrating a story, descrbinig events and experiences in the past. Past continious vs. simple past tense | Interchange 3 unit 4 |
5) | Noun phrases containnig relative clause, expectations, the custom -to, not supposed to , expected to, acceptable to | Interchange 3 unit 5 |
6) | Active and Passive sentences | Interchange 3 unit 6 |
7) | Drawing conclusions, offering explanations, describing hypothetical events, giving advice for complicated situations | Interchange 3 unit 7 |
8) | mid-term exam week | |
9) | yapmış bulunduğunuz şeylerden bahsetmek.tavsiye ve önerilerde bulunmak. birisine birşeyi yaptırtmak- gramer olarak kullanımı | Interchange 3 unit 8 |
10) | interviewing for a job, talking about ads and slogans | Interchange 3 unit 9 |
11) | Giving recommendatios and opinions with passive modals: shpould be, ought to be, must be, has to be, has got to be, tag questions for opinions | Interchange 3 unit 10 |
12) | giving opinions about situations, talking about the facts in the past. Accomplishments with the simple past and present perfect-would like to-have +past participle | Interchange 3 unit 11 |
13) | describing how something is done or made,; describing careers in film, TV, publishing, gaming and music. | Interchange 3 unit 12 |
14) | Revision | Progress Check |
15) | final exam week | |
16) | final exam week |
Course Notes / Textbooks: | Bölüm öğretim görevlilieri tarafından hazırlanmış, tamamen öğrencilerin alanlarına yönelik kitapçıklar kullanılır. |
References: | Çeşitli websiteleri ve güncel makaleler kullanılır |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Attendance | 1 | % 10 |
Application | 13 | % 0 |
Homework Assignments | 10 | % 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 |