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:

DIL604

Course Name:

French 4

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL603 - French 3

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. 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 intermediate level.

Course Content:

Grammar and Vocabulary
Basic language structures of French language; syntax, morphology, meaning, and expression skills.

Reading
To gain intermediate reading skills by reading texts in the book, using cross-channel links and semantic changes; gaining reading habits by both curricular and extracurricular assignments.

Writing
Paragraph formats and structure; technical specifications of the paragraph; extraction of paragraph plan; description, comparison, discussion, summary writing, interpretation; short story writing.

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) Students will be able to understand the texts on the subjects that require specialization and technical terms without any effort, with the help of the dictionary.
2) Students will be able to read the complex texts in both abstract and concrete subjects and understand the main idea.
3) Although there may be difficulty in frequently used words and idioms, students will be able to benefit from comprehensive vocabulary context.
4) Students will be able to understand essays and reports on current topics that reflect the argument and perspective of the authors.
5) Students will be able to communicate to a certain degree fluently and naturally without having major difficulty with a native French speaker.
6) Students will be able to articulate verbally or in writing in a variety of subjects both in detail and comprehensibility.

Course Flow Plan

Week	Subject	Related Preparation
1)	Work Environments and Contracting	The Course Book
1)	Final Exam
2)	Privacy and Personal Relationships	The Course Book
3)	Habitats and Urbanism	The Course Book
4)	Growing Up	The Course Book
5)	Identity and Roots	The Course Book
6)	Types of Hobbies and Activities	The Course Book
7)	Revision for Midterm Exam	The Course Book
8)	Midterm Exam
9)	Focus on Literature	The Course Book
10)	Beliefs and Convictions	The Course Book
11)	Local Specialities and Particularisms I	The Course Book
12)	Local Specialities and Particularisms II	The Course Book
13)	Globalization I	The Course Book
14)	Globalization II	The Course Book
15)	Revision for the Final Exam	The Course Book

Sources

Course Notes / Textbooks:	Alter Ego 4 - B2
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	5	6
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	13	% 10
Homework Assignments	10	% 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