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

Course Introduction and Application Information

Course Code:

DIL514

Course Name:

English for Specific Purposes 4

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):

Eğitim Danışmanı GÜLŞAH ERDAŞ

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 / 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