Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

DIL514

Course Name:

English for Specific Purposes 4

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Eğitim Danışmanı GÜLŞAH ERDAŞ

Course Lecturer(s):

Öğr. Gör. BEHROOZ RASAEI
Expert GÖKÇE DURU
Öğr. Gör. İLKAY ÖZDEN
Expert EMİNE TANRISEVEN
Expert CAN GENCER UÇAR
Expert EBRAR GÜL EZGİ ÇOKBİLEN
Öğr. Gör. BELKIS CİĞERİM
SAFİYE ZAMAN
Öğr. Gör. MERVE KESKİN

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to develop professional language skills at the upper level by using original professional materials prepared by our lecturers for the academic programs that the students continue. In this course, the concept of ethics, the ethical debates in the future fields of study, the latest technological developments in the field and the effects of these developments are emphasized.
Course Content:	Advanced 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) Students can easily understand everything they hear or read.
2) Students can summarize and synthesize the knowledge they have acquired from different written or oral sources and present a discussion on these sources with a fluent and natural expression.
3) Students can express themselves fully by using a fluent, natural and understandable language.
4) Students can benefit from subtle differences while expressing themselves in complex situations.
5) Students can write fluent and complex reports, articles or compositions that describe a problem or event, or include a critical assessment of literary works.

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)	The theories and methods that prevail 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	2	3	4	5
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.

Course - Learning Outcome Relationship

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.	2
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.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
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

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