| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | DIL634 | ||||
| Course Name: | Chinese 4 | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: |
DIL633 - Chinese 3 |
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| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERVE KESKİN | ||||
| Course Lecturer(s): |
Expert YUFENG YE |
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| Course Assistants: |
| 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. |
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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. |
| 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 |
| 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 Learning Outcomes | 1 |
2 |
3 |
4 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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. | |||||||||||||||
| 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. |
| 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 | |
| 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 | ||||||