Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | DIL655 | ||||
Course Name: | Turkish 5 | ||||
Semester: | Spring | ||||
Course Credits: |
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Language of instruction: | English | ||||
Course Condition: |
DIL654 - Turkish 4 |
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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): | |||||
Course Assistants: |
Course Objectives: | The aim of this course is to provide the ability to use all the previously learned structures of Turkish freely, to develop advanced writing skills in different subjects and to teach different styles used in writing and speaking. Moreover, it is aimed to improve the reading skills of the participants with Turkish speaking 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 writing exercise or homework in parallel to the subject every week. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Be Always on the Move | |
2) | How to Pack a Suitcase | |
3) | Faces of Tourism | |
4) | I came, I saw, I wrote | |
5) | Famous Travelers | |
6) | Technology | |
7) | Communication | |
8) | Midterm Exam | |
9) | Transportation | |
10) | Moods and Characters | |
11) | Colors and Emotions | |
12) | Emotional Intelligence | |
13) | Music Treatment | |
13) | Music Treatment | |
14) | Revision | |
15) | Final Exam | |
16) | Final Exam |
Course Notes / Textbooks: | İSTANBUL YABANCILAR İÇİN TÜRKÇE DERS KİTABI B2 İSTANBUL TURKISH COURSE BOOK FOR FOREIGNERS B2 |
References: | Ek alıştırmalar ve dersin öğretim görevlisi tarafından geliştirilmiş çeşitli oyunlar ve etkinlikler. Teacher created upplementary worksheets, classroom activities and games. |
Course Learning Outcomes | ||||||||||||||||||
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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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
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 about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
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 | 32 |
Project | 1 | 24 |
Homework Assignments | 16 | 16 |
Total Workload | 124 |