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:

DIL634

Course Name:

Chinese 4

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL633 - Chinese 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 YUFENG YE

Course Assistants:

Course Objective and Content

Course Objectives:	The student is expected to make up oral or written texts about educational, professional or daily subjects. They learn the Simple Past patterns, can express sentences about hospitals or illnesses. They learn how to use the 'more than and the most' structures in English and can make comparisons. They can make sentences including 'gerund'.
Course Content:	Mainly reading and listening activities are done by focusing on intermediate vocabulary items and grammar structures in Chinese. In addition to the daily speech patterns, activities that help the students to understand the written and oral input in Chinese are used and practiced as group or pair-work activities in the classroom.

Learning Outcomes

The students who have succeeded in this course;
1) The student can understand a text with abstract terms.
2) The student can understand articles about current issues
3) The student can communicate with a native speaker of Chinese easily.
4) Students will be able to understand the texts in their fields of interest including technical terms, and even those that require expertise, with the help of a dictionary.

Course Flow Plan

Week	Subject	Related Preparation
1)	Unit 6 我们上午八点半上课	Başarının Yolu 1-2 Road to Success 1-2
2)	Unit7 银行在哪儿	Başarının Yolu 1-2 Road to Success 1-2
3)	Unit 8 墙上有一张中国地图	Başarının Yolu 1-2 Road to Success 1-2
4)	Unit 9 你吃米饭还是饺子	Başarının Yolu 1-2 Road to Success 1-2
5)	Unit 10 苹果多少钱一斤	Başarının Yolu 1-2 Road to Success 1-2
6)	Unit 11 我去银行还钱	Başarının Yolu 1-2 Road to Success 1-2
7)	Unit 12 我们骑自行车去颐和园	Başarının Yolu 1-2 Road to Success 1-2
8)	MIDTERM	Başarının Yolu 1-2 Road to Success 1-2
9)	Unit 13 我们在食堂门口见面	Başarının Yolu 1-2 Road to Success 1-2
10)	Unit 14 我不能去看电影	Başarının Yolu 1-2 Road to Success 1-2
11)	Unit 15 我从星期一到星期三有课	Başarının Yolu 1-2 Road to Success 1-2
12)	Unit 16 我在操场踢球呢	Başarının Yolu 1-2 Road to Success 1-2
13)	Unit 17 我不会汉字输入	Başarının Yolu 1-2 Road to Success 1-2
14)	Unit 18 一直往前走	Başarının Yolu 1-2 Road to Success 1-2
15)	FINAL	Başarının Yolu 1-2 Road to Success 1-2
16)	FINAL	Başarının Yolu 1-2 Road to Success 1-2

Sources

Course Notes / Textbooks:	Başarının Yolu - Road to Success
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 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.	3
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.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
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