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:

DIL645

Course Name:

Arabic 5

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL644 - Arabic 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:

E-Learning

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 students' Arabic grammar and communication skills at the pre-intermediate level. 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 abstract, long, complex structures or any kind of literary text and correspondence, sometimes with the help of the dictionary, and they can recognize the indirect narratives.
2) Students can easily find the expressions they need and express themselves naturally and fluently.
3) Besides the daily functions, students can use the language flexibly and effectively for academic and professional purposes.
4) Students can write well-structured, well-organized, detailed texts and essays on complex issues, where connections and relationships are clearly revealed.

Course Flow Plan

Week	Subject	Related Preparation
1)	Talking about food
2)	Talking about measure
3)	Preparing a shopping list
4)	Giving simple recipes
5)	Reserving the table / Dialogues in a restaurant
6)	Holidays and festivals
7)	Talking about the month of Ramadan
8)	Midterm Exam
9)	Talking about clothes / Where did you buy this dress?
10)	Describing the outfit / Learning new adjectives
11)	Describing colors
12)	Dialogues at the clothes shop
13)	Dialogues at the wedding party / Talking about the appearences
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.	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	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	4	4	4		32
Application	4	4	4		32
Study Hours Out of Class	4	4	2		24
Presentations / Seminar	1	3	1		4
Project	1	3	1		4
Homework Assignments	10	3	1		40
Quizzes	1	2	1		3
Midterms	1	4	2		6
Final	1	4	2		6
Total Workload					151