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:

DIL516

Course Name:

English for Specific Purposes 6

Semester:

Spring
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. DİLAY NUR CANDAN
Eğitim Danışmanı RABİA MERCAN
Lecturer DERYA ÖZDEMİR

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 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)	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 conditions 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) 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.
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.

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	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