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

Course Introduction and Application Information

Course Code: DIL511
Course Name: English for Specific Purposes 1
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
Course Assistants:

Course Objective and Content

Course Objectives: The aim is to develop professional language skills at the basic level and to master the professional terminology of English by using original professional materials prepared by our instructors for the academic programs that the students continue. Topics such as the fields of work of the future professions and their duties, basic concepts, historical development of their professional fields are discussed.
Course Content: Basic knowledge and terminology related to the department, activities for the four basic skills of students, reading, writing, listening and speaking.

Learning Outcomes

The students who have succeeded in this course;
1) sfvw
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) Recognition of the profession. Authentic and original materials prepared by our lecturers.
2) Recognition of the profession. Authentic and original materials prepared by our lecturers.
3) Basic terms in the profession. Authentic and original materials prepared by our lecturers.
4) Basic terms in the profession. Authentic and original materials prepared by our lecturers.
5) Occupational areas and working conditions. Authentic and original materials prepared by our lecturers.
6) Occupational areas and working conditions. Authentic and original materials prepared by our lecturers.
7) Tools and equipment used in the profession. Authentic and original materials prepared by our lecturers.
8) Midterm Week
9) Theories and methods prevailing in the field and profession. Authentic and original materials prepared by our lecturers.
10) Theories and methods prevailing in the field and profession. Authentic and original materials prepared by our lecturers.
11) Scientific ethics. Authentic and original materials prepared by our lecturers.
12) Scientific ethics. Authentic and original materials prepared by our lecturers.
13) Current developments in the field and studies. Authentic and original materials prepared by our lecturers.
14) Current developments in the field and studies. Authentic and original materials prepared by our lecturers.
15) Final Week
16) Final Week

Sources

Course Notes / Textbooks: Her bölüm için bir öğretim görevlimiz tarafından hazırlanan orijinal ve otantik materyaller.
References: Original and authentic materials prepared by a faculty member for each department.

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

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 13 0 4 52
Homework Assignments 10 0 7 70
Midterms 1 0 1 1
Final 1 0 1 1
Total Workload 124