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

Course Introduction and Application Information

Course Code: DIL614
Course Name: Russian 4
Semester: Fall
Spring
Course Credits:
ECTS
5
Language of instruction: English
Course Condition: DIL613 - Russian 3
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. ASSEM AMIRZHANOVA
Course Assistants:

Course Objective and Content

Course Objectives: It is aimed to
-Teach intermediate level of Russian speaking, writing, reading and listening skills
-Teach some complex grammatical rules of Russian and establish unified sentences
-Improve the susceptibility to conversation and to have knowledge about Russian culture.
-Make the students read intermediate level Russian literature without difficulty.
Course Content: Mainly reading and listening activities are done by focusing on intermediate vocabulary items and grammar structures in Russian. In addition to the daily speech patterns, activities that help the students to understand the written and oral input in Russian are used and practiced as group or pair activities in the classroom.

Learning Outcomes

The students who have succeeded in this course;
1) The student is able to read both abstract and factual texts and understand the main ideas.
2) The student is able to communicate with a native Russian speaker without much difficulty.
3) Stusent is able to participate in dialogues in a significantly wide range of everyday situations, initiate, maintain and end a dialogue; speak on different topics formulate an own statement.
4) Although there may be some difficulty with some complex forms and words, the student is able to read with a comprehensive vocabulary knowledge.

Course Flow Plan

Week Subject Related Preparation
1) Advicing our classmates about the best way to learn Russian, recommendations
2) Looking for a housemate to share a house and designing a house describing a house, location of objects
3) Describing our classmates, relationships between people, resemblences between people
4) Formal language, invitations, presentations, asking for favors
5) Plan a day in a Russian city, activities, schedule
6) Preparing a buffet for a party, likes and dislikes
7) listing the most interesting things to do in a place, experiences
8) Midterm
9) finding solutions, giving advice, feelings
10) Talking about the most interesting time in our history, circumstances in the past, actions in the past and present
11) Talking about personal anecdotes, talking about the past
12) Designing an advertising campaign, giving instructions
13) Imagining what we will be in the future, talking about future actions
14) Semester Revision
15) Final Exam
16) Final Exam

Sources

Course Notes / Textbooks: Way to Russia 2
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 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