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

Course Introduction and Application Information

Course Code: DIL504
Course Name: English for Academic Purposes 4
Semester: Fall
Spring
Course Credits:
ECTS
5
Language of instruction: English
Course Condition:
Does the Course Require Work Experience?: No
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): Eğitim Danışmanı GÜLŞAH ERDAŞ
Eğitim Danışmanı ERDEM AYDEMİR
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 learn the basic terminology of their departments
2) Students follow the latest developments about their departments.
3) Students do researches about their degree classes and prepare their homework
4) Students prepare various presentations and assignments related to their departments

Course Flow Plan

Week Subject Related Preparation
1) Scanning for Numbers Understanding key vocabulary Reading for main ideas Reading for detail Scanning to find information Scanning to predict content Working out meaning from context Making inferences Synthesizing Unlock Reading & Writing 2 Unit 1
2) Vocabulary to describe places Adjectives Countable and uncountable nouns Articles Quantifiers There is / There are Evaluating positives and negatives Capital letters and punctuation Writing descriptive sentences Describing the place where you live, writing about its positives and negatives Unlock Reading & Writing 2 Unit 1
3) Previewing a text Understanding key vocabulary Reading for main ideas Reading for detail Recognizing text type Scanning to predict content Synthesizing Unlock Reading & Writing 2 Unit 1
4) Vocabulary to describe festivals Prepositions of time and place Adverbs of frequency Objects and extra information Prepositional Phrases Identifying important information Organizing sentences into a paragraph Write a descriptive paragraph Describe a festival or special event Unlock Reading&Writing 2 Unit 2
5) Reading for main ideas Making inferences Understanding key vocabulary Scanning to predict content Reading for main ideas Reading for detail Using your knowledge Recognizing text type Synthesizing Unlock Reading&Writing 2 Unit 3
6) Vocabulary to describe the internet and technology Compound Nouns Giving opinions Connecting ideas: and, also, too and however Compound sentences Identifying appropriate answers Topic sentences Write a one-sided opinion paragraph Unlock Reading&Writing 2 Unit 3
7) Reading for detail Using your knowledge to predict content Understanding key vocabulary Reading for main ideas Recognizing text type Synthesizing Unlock Reading&Writing 2 Unit 4
8) Midterm Exam Week
9) Collocations with temperature Vocabulary to describe a graph Comparative and superlative adjectives Analyzing graphs Writing a compare and contrast paragraph using information from a graph Unlock Reading&Writing 2 Unit 4
10) Scanning to predict content Understanding key vocabulary Previewing Reading for main ideas Reading for detail Recognizing text type Understanding discourse Working out meaning from context Synthesizing Unlock Reading&Writing 2 Unit 5
11) Vocabulary to describe sports Prepositions of movement Subject and verb agreement Analyzing a diagram Ordering events in a process Removing unrelated information Writing a process paragraph Unlock Reading&Writing 2 Unit 5
12) Working out meaning from context Annotating a text Understanding key vocabulary Skimming Scanning to predict content Reading for main ideas Reading for detail Identifying audience Making inferences Synthesizing Unlock Reading&Writing 2 Unit 6
13) Business vocabulary The Present Simple and The Past Simple Time clauses with when to describe past events Organizing events in time order Adding details to main facts Writing a narrative paragraph Unlock Reading&Writing 2 Unit 6
14) Skimming Understanding key vocabulary Reading for main ideas Reading for detail Working out meaning from context Identifying audience Making inferences Synthesizing Adjectives to describe people Unlock Reading&Writing 2 Unit 7
15) Final Exam Week
16) Final Exam Week

Sources

Course Notes / Textbooks: Unlock Reading& Writing 2 (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
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
Attendance 10 % 10
Homework Assignments 1 % 10
Midterms 1 % 30
Final 1 % 50
total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
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