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:

DIL625

Course Name:

Spanish 5

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL624 - Spanish 4

Does the Course Require Work Experience?:

Yes

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:

E-Learning

Course Coordinator:

Öğr. Gör. MERVE KESKİN

Course Lecturer(s):

Öğr. Gör. ESNIHT YULIET ATEHORTUA MESA

Course Assistants:

Course Objective and Content

Course Objectives:	This course aims to improve listening, writing, reading and speaking skills of Spanish in upper-intermediate level and to teach grammar structures of Spanish in upper-intermediate level.
Course Content:	This course covers improving basic effective communication skills through reading, writing, speaking and listening. It also covers cultural beliefs, values and various aspects of everyday life in Spanish speaking countries.

Learning Outcomes

The students who have succeeded in this course;
1) The student can write well-organized and structured texts and articles.
2) The student can express his/her ideas fluently.
3) The student can easily understand a literary text which includes complex structures.

Course Flow Plan

Week	Subject	Related Preparation
1)	Writing a presentation letter to apply for a job Talk about present / past / duration of experiences	AULA 3
2)	-Writing a presentation letter to apply for a job -Talk about present / past / duration of experiences	AULA 3
3)	-Writing a presentation letter to apply for a job -Talk about present / past / duration of experiences	AULA 3
4)	-Thinking about myself in the next few years -Actions / situations in the future	AULA 3
5)	-Thinking about myself in the next few years -Actions / situations in the future	AULA 3
6)	Talking about customs and social situation of the people in our country Prohibitions	AULA 3
7)	Talking about customs and social situation of the people in our country Prohibitions	AULA 3
8)	MIDTERM	AULA 3
9)	Writing the summary of a movie	AULA 3
10)	Writing the summary of a movie	AULA 3
11)	Deciding and presenting an advertising campaign Describing a commercial	AULA 3
12)	Deciding and presenting an advertising campaign Describing a commercial	AULA 3
13)	Writing a letter trying to explain a problem Expressing desires/ complaining / talking about needs	AULA 3
14)	Writing a letter trying to explain a problem Expressing desires/ complaining / talking about needs	AULA 3
15)	FINAL	AULA 3
16)	FINAL	AULA 3

Sources

Course Notes / Textbooks:	Bu derste AULA 3 kullanılmaktadır. / In this course, AULA 3 is aimed to be used.
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
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.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
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.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
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.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
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.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	10	% 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