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

Course Introduction and Application Information

Course Code:

DIL602

Course Name:

French 2

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL601 - French 1

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:

Öğr. Gör. MERVE KESKİN

Course Lecturer(s):

Expert ASLİN KALOSTYAN
Öğr. Gör. CORALIE FORGET

Course Assistants:

Course Objective and Content

Course Objectives:

To have the students acquired the skills of grammar, vocabulary, listening, writing, speaking, and vocational language in an elementary level.

Course Content:

Grammar and Vocabulary
Basic language structures of French language; syntax, morphology, meaning, and expression skills.
Reading
To be able to understand the basic texts of simple level, to gain reading habit inside and outside the classroom.
Writing
To write an introductory text, to use a variety of sentences in a meaningful way and by using the grammar, to start using the prepositions and conjunctions correctly and in place.
Speaking
Developing oral communication skills by using appropriate expressions and strategies for various verbal communication situations; development of speaking, speaking and listening comprehension by using speaking, current, original, auditory and audiovisual materials.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to understand the daily and professional texts which are used in short, simple, daily language.
2) To be able to communicate at the basic level in which he / she has knowledge or related to daily life.
3) By using a simple language,he/she can give information about himself/herself and his/her immediate surroundings and meet the daily requirements.
4) To be able to write events and experiences with short and very simple explanations.

Course Flow Plan

Week	Subject	Related Preparation
1)	Talk about yourself in more detail	Edito A2
2)	Memories and telling life experiences	Edito A2
3)	Looking for housing	Edito A2
4)	Imagining the future, future tense	Edito A2
5)	Identifying daily documents, subjunctive tense	Edito A2
6)	Stopping food waste, focus on gastronomy	Edito A2
7)	Appearances and personalities	Edito A2
8)	Midterm
9)	Talking about media	Edito A2
10)	Food consumption, consuming habits	Edito A2
11)	Travel and dialogues based on self-expression in a foreign country	Edito A2
12)	Recruitment	Edito A2
13)	Events like festivals	Edito A2
14)	Revision	Edito A2
15)	Final exam
16)	Final exam

Sources

Course Notes / Textbooks:	Edito
References:	Ek alıştırmalar ve dersin öğretim görevlisi tarafından geliştirilmiş çeşitli oyunlar ve etkinlikler. Teacher created upplementary worksheets, classroom activities and games

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
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
Attendance	1	% 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	14	0	4		56
Homework Assignments	10	0	7		70
Midterms	1	0	1		1
Final	1	0	1		1
Total Workload					128