DIL606 French 6Istinye UniversityDegree Programs Culinary ArtsGeneral Information For StudentsDiploma SupplementErasmus Policy StatementNational Qualifications
Culinary Arts

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

Course Introduction and Application Information

Course Code: DIL606
Course Name: French 6
Semester: Fall
Spring
Course Credits:
ECTS
5
Language of instruction: English
Course Condition: DIL605 - Fransızca 5
Does the Course Require Work Experience?: No
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): 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 upper-intermediate level.
Course Content: Grammar and Vocabulary
Raising awareness about the different meanings gained by language structures and vocabularies at text and context level.

Reading
Comprehending different perspectives by using original reading pieces such as newspapers, journals, reviews and academic articles; to gain a high level of reading skills such as predicting the links between the sentences and the main idea of the manuscript, reaching the main idea and using semantic clues; gaining reading habits and extracurricular reading habits; development of critical thinking skills based on the synthesis, analysis and evaluation of knowledge.

Writing
Paragraph formats and structure; technical specifications of the paragraph; paragraph analysis; extraction of paragraph plan; description, comparison, discussion, narration, text writing, summary writing, interpretation; short story, review paper (on books and / or movies) and official / informal letter writing.

Speaking
Developing oral communication skills by using appropriate expressions and strategies for various verbal communication situations; development of the ability to express emotions and thoughts effectively through conversation, presentation and discussion; development of speaking and listening comprehension using current, original, auditory and audiovisual materials.

Learning Outcomes

The students who have succeeded in this course;
1) Students will be able to understand abstract narratives by taking long and complex structures or by taking the help of dictionary from time to time.
2) Students will be able to find the expressions as they need and express themselves fluently.
3) In addition to daily functions, students will be able to use the language in a flexible and effective way for academic and professional purposes.
4) Students will be able to write well-structured, well-organized, detailed texts and essays in complex subjects, clearly illustrated by connections and relationships.

Course Flow Plan

Week Subject Related Preparation
1) Inform Yourself I The Course Book
2) Inform Yourself II The Course Book
3) Explaining Our World I The Course Book
4) Explaining Our World II The Course Book
5) Social and Political Realities I The Course Book
6) Social and Political Realities II The Course Book
7) Revision for Midterm Exam The Course Book
8) Midterm Exam
9) Consumer Society I The Course Book
10) Consumer Society II The Course Book
11) Business I The Course Book
12) Business II The Course Book
13) Essay Writing on Cultural Topics The Course Book
14) Essay Writing on Cultural Topics II The Course Book
15) Revision for the Final Exam The Course Book
16) Final Exam

Sources

Course Notes / Textbooks: Tendances C2
References:

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 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 13 0 4 52
Homework Assignments 10 0 7 70
Midterms 1 0 1 1
Final 1 0 1 1
Total Workload 124