Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | DIL653 | ||||
Course Name: | Turkish 3 | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | English | ||||
Course Condition: |
DIL652 - Turkish 2 |
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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): |
Öğr. Gör. ELİF MOLLAMEHMETOĞLU |
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Course Assistants: |
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. |
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. |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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 | 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 |
Activities | Number of Activities | Workload |
Course Hours | 13 | 52 |
Study Hours Out of Class | 16 | 16 |
Project | 1 | 24 |
Homework Assignments | 14 | 28 |
Midterms | 1 | 1 |
Final | 2 | 2 |
Total Workload | 123 |