Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

DIL654

Course Name:

Turkish 4

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

English

Course Condition:

DIL653 - Turkish 3

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. 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:	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 write simple texts on topics within their personal interests.
2) They can talk about their family and friends.
3) They can explain their dreams and thoughts about the future both in written and spoken language.
4) They can talk about issues related to education such as learning styles.
5) They can understand a conversation about human relations, society and individuals.

Course Flow Plan

Week	Subject	Related Preparation
1)	Learning Styles
2)	Education News
3)	Education at Every Age
4)	Live the Life of your Dreams
5)	There is no Point Crying over Spilt Milk
6)	Murphy's Laws
7)	Superstitions
8)	Midterm Exam
9)	Lucky and Unlucky Numbers
10)	Friendship
11)	Family Relations
12)	Turkish Family Structure
13)	Neighbor Relations
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) 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.

Course - Learning Outcome Relationship

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.

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	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