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:

DIL641

Course Name:

Arabic 1

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

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):

Öğr. Gör. NOORHAN QASIM MOHAMMED AL-ANI

Course Assistants:

Course Objective and Content

Course Objectives:	This course aims to improve beginner students' basic Arabic grammar and communication skills. Specifically, it focuses on teaching the use of modern Arabic in daily life while improving students' reading, writing, listening, speaking and vocabulary skills.
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 Arabic speking countries.

Learning Outcomes

The students who have succeeded in this course;
1) Students can understand the main idea of short texts written in very simple language with the help of visuals.
2) Students can understand frequently used basic Arabic phrases and frequently used daily expressions and use the majority to meet concrete requirements.
3) Students can introduce themselves or others, and write Arabic sentences on a very simple level.
4) Students can communicate in Arabic at a simple level, provided that the contact person can speak and help in a very clear and slow manner.

Course Flow Plan

Week	Subject	Related Preparation
1)	Greetings / Learning alphabet
2)	Joining letters / Adding vowels to words
3)	Learning words through pictures
4)	What's this? / Learning basic objects
5)	Learning everyday objects / Describing things / Whose is it?
6)	Introducing oneself / Making simple sentences
7)	Introducing family
8)	Midterm Exam
9)	Where is it? / Learning basic places
10)	Describing places / Talking about your city
11)	Learning countries and nationalities / Where are you from?
12)	Learning numbers / Counting objects / How many? and How much?
13)	Asking polite requests
14)	Revision Week
15)	Final Exam
16)	Final Exam

Sources

Course Notes / Textbooks:	Bu derste yukarıda belirtilen amaçlara ulaşmak ve öğrencilere temel Arapça becerilerini kazandırmak amacıyla, ders kitabı olarak Modern Arabic Books kullanılmaktadır. - To achieve the aims mentioned above and help students gain basic Arabic skills, modern Arabic Books are used as the Course Book in this course.
References:	Modern Arabic Books kitaplarına ek olarak ekstra okuma ve dinleme materyalleri dersi veren öğretim görevlisi tarafından hazırlanıp kullanılmıştır. - In addition to Modern Arabic Books, extra reading and listening materials are prepared and used by the instructor of the course.

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.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 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