Gastronomy And Culinary Arts (English) Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

DIL515

Course Name:

English for Specific Purposes 5

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:

Öğr. Gör. GÜLŞAH ERDAŞ

Course Lecturer(s):

Öğr. Gör. RABİA MERCAN

Course Assistants:

Course Objective and Content

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 covered according to their needs during the classes.
Course Content:	Reading, speaking, listening and writing activities related with the students fields according to their level of English.

Learning Outcomes

The students who have succeeded in this course;
1) Students learn the basic principles of their departments
2) Students follow the latest news 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)	Basic information about the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
2)	Occupational analysis	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
3)	Recognition of the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
4)	Detailed definitions about the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
5)	Detailed definitions about the profession	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
6)	Occupational areas and working condiitons in the field	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
7)	Professional tools and terms used in the field	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
8)	Midterm Exam Week
9)	Research and presentation techniques related with their fields	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
10)	Occupational theories and concepts	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
11)	Occupational analysis and professional studies	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
12)	Occupational analysis and researches	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
13)	Scientific ethics	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
14)	Current developments in the field	Authentic and original materials prepared by the lecturers of the Foreign Languages Department
15)	Final Exam Week
16)	Final Exam Week

Sources

Course Notes / Textbooks:	Öğretim görevlilerimiz tarafından tamamen öğrencilerimizin alanlarına yönelik olarak hazırlanmış kitapçıklar.
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) Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts.
2) Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments.
3) Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts.
4) Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field.
5) Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions.
6) Demonstrates a thorough knowledge of food and beverage terminology.
7) Organizes various events and activities related to the field of Gastronomy and Culinary Arts.
8) Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline.
9) Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice.
10) Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field.
11) Critically evaluates and reflects on the advanced knowledge and skills acquired in the field.
12) Keeps abreast of current developments in the field and profession.
13) Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data.
14) Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL).
15) Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues.
16) Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field.
17) Prepares and presents dishes from Turkish cuisine and various international cuisines.
18) Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts.	2
2)	Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments.
3)	Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts.
4)	Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field.
5)	Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions.
6)	Demonstrates a thorough knowledge of food and beverage terminology.
7)	Organizes various events and activities related to the field of Gastronomy and Culinary Arts.
8)	Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline.
9)	Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice.
10)	Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field.
11)	Critically evaluates and reflects on the advanced knowledge and skills acquired in the field.
12)	Keeps abreast of current developments in the field and profession.
13)	Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data.
14)	Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL).
15)	Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues.
16)	Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field.
17)	Prepares and presents dishes from Turkish cuisine and various international cuisines.
18)	Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development.

Assessment & Grading

Değerlendirme Yöntemleri ve Kriterleri	Number of Activities	Level of Contribution
Attendance	10	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Aktivitede Harcanan Süre	Completing the Activity Requirements	Workload
Course Hours	4	4	4		32
Application	4	4	4		32
Study Hours Out of Class	4	4	4		32
Presentations / Seminar	1	3	1		4
Project	1	3	1		4
Homework Assignments	1	3	1		4
Quizzes	1	2	1		3
Midterms	1	4	2		6
Final	1	4	2		6
Total Workload					123