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:

DIL635

Course Name:

Chinese3

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL634 - Chinese 4

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):

Course Assistants:

Course Objective and Content

Course Objectives:	Mandarin Chinese is associated with Chinese people. This course is the first step through HSK (Hanyu Shuiping Kaoshi) 3st level. The goals are to provide the college students with communication skills in daily life (written/ spoken) and comprehension skills (written/spoken).
Course Content:	Practical knowledge of communication skills will be provided such as optative verbs, asking about time, sentences with serial verb phrases, alternative question, particles and similar topics.

Learning Outcomes

The students who have succeeded in this course;
1) The student is able to read literature and texts that include complex or abstract concepts with the help of a dictionary.
2) The student is able to express herself/himself fluently in Russian.
3) The student is able to write well-organized, detailed and coherent texts about complicated topics and cause-effect relationships.
4) The student is able to write well-organized, detailed and coherent texts about complicated topics and cause-effect relationships.

Course Flow Plan

Week	Subject	Related Preparation
1)	11.UNIT I can speak a lilltle Chinese.  New words  The indefinite measure word ‘一点儿’  ‘哪里’with a negative connotation  ‘䘈’Expressing the continuation of a state or action	New Practical Chinese Reader Textbook-1
2)	11.UNIT I can speak a little Chinese.  Telling time  Optative verbs ‘会、能、可以、应该’  Sentences with serial verb phrases -1 Purpose  Sentences with double objects ‘教’ and ‘问’	New Practical Chinese Reader Textbook-1
3)	11.UNIT I can speak a little Chinese.  Asking about time  Expressing one;s ability  Expressing permission or prohibition  Structure of Chinese characters -4	New Practical Chinese Reader Textbook-1
4)	12.UNIT I don’t feel well.  New words  The pronoun ‘每’  ‘怎么’ to ask about the cause of something	New Practical Chinese Reader Textbook-1
5)	12.UNIT I don’t feel well.  The modal particle ‘吧’ to soften the tone of speech  ‘跟+Pr/Np + 一起’ as an adverbial modifier  The preposition ‘给’	New Practical Chinese Reader Textbook-1
6)	12.UNIT I don’t feel well.  Sentences with a subject-predicate structure as predicate  Alternative questions  Optative verbs-2 ‘要、想、愿意’	New Practical Chinese Reader Textbook-1
7)	12.UNIT I don’t feel well.  Talking about one’s health  Expressing one’s desire  Expressing need or necessity  Structure of Chinese characters -5	New Practical Chinese Reader Textbook-1
8)	MIDTERM	Başarının Yolu 1-2 Road to Success 1-2
9)	13.UNIT I met a nice girl.  New words  Adjectives ‘多’ and ‘少’ as attributives  ‘Pr/N + 䘉儿/那儿’ to indicate location  ‘常常’ and ‘常’  Verbs or Verbal phrases as attributives	New Practical Chinese Reader Textbook-1
10)	13.UNIT I met a nice girl.  The particle ‘了’  Optative verbs ‘可能、会’	New Practical Chinese Reader Textbook-2
11)	13.UNIT I met a nice girl.  Talking about something that has happened  Renting a house  Asking for suggestions  Making a phone call  Invitations	New Practical Chinese Reader Textbook-1
12)	14.UNIT Merry Christmas!  New words  ‘问……好’ to extend someone’s regards  Subject-predicate structures as attributive	New Practical Chinese Reader Textbook-1
13)	14.UNIT Merry Christmas!  Four kinds of simple sentences  Six main question types	New Practical Chinese Reader Textbook-1
14)	15.UNIT Merry Christmas!  Making a complaint or an apology  Passing on someone’s regards  Expressing holiday greetings  Consulting a Chinese dictionary arranged by pinyin alphabetical order	New Practical Chinese Reader Textbook-1
15)	FINAL	New Practical Chinese Reader Textbook-1
16)	FINAL	New Practical Chinese Reader Textbook-1

Sources

Course Notes / Textbooks:	New Practical Chinese Reader Textbook-1
References:

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.	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	13	0		4	52
Homework Assignments	10	0	7		70
Midterms	1	0	1		1
Final	1	0	1		1
Total Workload					124