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

Course Introduction and Application Information

Course Code:

DIL612

Course Name:

Russian 2

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL611 - Russian 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):

Öğr. Gör. ASSEM AMIRZHANOVA

Course Assistants:

Course Objective and Content

Course Objectives:

It is aimed to;
-Teach the basic structure and usage of Russian language and improve reading, listening, speaking and writing skills necessary for elementary level
-Make students comprehend basic grammatical rules and use simple expressions that they can use in daily life
-Teach the use of nominative and locative case of nouns in a sentence
-Teach regular and irregular forms of verbs in present tense and how to talk about daily routines
-Introduce Russian food culture

Course Content:

Mainly reading and listening activities are done by focusing on basic vocavulary items and grammar structures in Russian. Daily conversational routines are taught and practiced as group or pair activities in the classroom.

Learning Outcomes

The students who have succeeded in this course;
1) Students will be able to understand texts with the most commonly used words in short, simple, daily language.
2) Students will be able to read and listen texts about shopping, commuting, travelling and hobbies.
3) Students will be ale to describe people and objects in a simple way.
4) Students will be able to communicate and write at a basic level in which they have knowledge or related to daily life.
5) Students will be able to talk about past experiences.

Course Flow Plan

Week	Subject	Related Preparation
1)	Revision of Last Semester
2)	Verbs: Past Tense First Form
3)	"Possible" and "Forbidden" terms
4)	Countries. Languages. Nationalities
5)	Verbs. Second Form
6)	The verb "Live" and " Read"
7)	Locative case
8)	Nominative Case
9)	Midterm
10)	The verb "Love" and Days of the Week
11)	Food Culture in Russia. The verb "Eat"
12)	"Because" and '' Therefore ''
13)	Numbers up to 1000
14)	Revision
15)	Final Exam
16)	final Exam

Sources

Course Notes / Textbooks:	Doroga v Rossiyu 1 Way to Russia 1
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
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	% 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