Gastronomy And Culinary Arts (English) Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

DIL653

Course Name:

Turkish 3

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL652 - Turkish 2

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. ELİF MOLLAMEHMETOĞLU

Course Assistants:

Course Objective and Content

Course Objectives:	The aim is to teach more complex features of the Turkish sentence structure with its extended vocabulary with special emphasis on tenses, case endings and certain structures necessary for fluent communication.. This course will make the students practice writing through short texts in order to improve the basic writing skills.
Course Content:	Mainly reading and listening activities are done by focusing on vocavulary items and grammar structures in Turkish. Daily conversational routines are taught and practiced as group or pair activities in the classroom. In addition, in order to improve students' writing skills, they are given a short writing exercise or homework in parallel to the subject every week.

Learning Outcomes

The students who have succeeded in this course;
1) They can read complex texts on both abstract and concrete issues and understand the main idea.
2) They can establish a smooth and natural communication to a certain extent.
3) They can talk and write about health and healthy living.
4) They can share their experiences and talk about their dreams and wishes. They can also briefly explain their thoughts and plans.
5) They can read simple texts about occupations and understand the main idea.

Course Flow Plan

Week	Subject	Related Preparation
1)	Moving
2)	Bill payments
3)	Life in a New City
4)	Dream house
5)	Success Stories
6)	Working conditions
7)	Occupations
8)	Midterm Exam
9)	Business life
10)	Career choice
11)	Good Food is Your Key to Good Health
12)	Live long and healthy
13)	Alternative medicine
14)	Revision
15)	Final exam
16)	Final exam

Sources

Course Notes / Textbooks:	İSTANBUL YABANCILAR İÇİN TÜRKÇE DERS KİTABI B1 İSTANBUL TURKISH COURSE BOOK FOR FOREIGNERS B1
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	5
Program Outcomes
1) Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts.
2) Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments.
3) Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts.
4) Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field.
5) Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions.
6) Demonstrates a thorough knowledge of food and beverage terminology.
7) Organizes various events and activities related to the field of Gastronomy and Culinary Arts.
8) Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline.
9) Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice.
10) Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field.
11) Critically evaluates and reflects on the advanced knowledge and skills acquired in the field.
12) Keeps abreast of current developments in the field and profession.
13) Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data.
14) Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL).
15) Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues.
16) Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field.
17) Prepares and presents dishes from Turkish cuisine and various international cuisines.
18) Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts.	2
2)	Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments.
3)	Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts.
4)	Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field.
5)	Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions.
6)	Demonstrates a thorough knowledge of food and beverage terminology.
7)	Organizes various events and activities related to the field of Gastronomy and Culinary Arts.
8)	Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline.
9)	Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice.
10)	Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field.
11)	Critically evaluates and reflects on the advanced knowledge and skills acquired in the field.
12)	Keeps abreast of current developments in the field and profession.
13)	Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data.
14)	Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL).
15)	Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues.
16)	Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field.
17)	Prepares and presents dishes from Turkish cuisine and various international cuisines.
18)	Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development.

Assessment & Grading

Değerlendirme Yöntemleri ve Kriterleri	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 40
total		% 100