Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | DIL603 | ||||
Course Name: | French 3 | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | English | ||||
Course Condition: |
DIL602 - Fransızca 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): |
Expert ASLİN KALOSTYAN |
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Course Assistants: |
Course Objectives: | To have the students acquired the skills of grammar, vocabulary, listening, writing, speaking, and vocational language in a pre-intermediate level. |
Course Content: | Grammar and Vocabulary Basic language structures of the French language; syntax, morphology, meaning and expression skills. Read Work, school, leisure activities, etc. Ability to understand the main points of standard speech on familiar topics such as. Don't write Ability to produce simple and coherent text on familiar topics or areas of personal interest. Speech Being able to describe an event, an experience or a dream; Ability to describe a desire or goal and outline the reasons or explanations behind a project or idea. |
The students who have succeeded in this course;
1) To be able to read simple texts that are overlapping or professional subjects, to understand the basic idea in a text. 2) To be able to understand the written and oral expressions based on common subjects in daily life. 3) To be able to deal with most situations, such as shopping or address descriptions, which require the foreign language to communicate when it is spoken or when traveling. 4) To be able to write texts in which simple, but interdependent links are formed in subjects of personal interest. 5) To be able to convey experiences and experiences; talk about their dreams and wishes, to express their thoughts and plans in brief. |
Week | Subject | Related Preparation |
1) | Friendship and Professional relationships | Alter Ego 3 |
2) | Commercial world and goods | Alter Ego 3 |
3) | Education and university | Alter Ego 3 |
4) | Information Technologies | Alter Ego 3 |
5) | Solidarity in society and actions | Alter Ego 3 |
6) | Culture and art | Alter Ego 3 |
7) | Ecology and environment | Alter Ego 3 |
8) | Midterm | |
9) | Ecology and environment | |
10) | Crime and punishment | Alter Ego 3 |
11) | Crime and punishment | Alter Ego 3 |
12) | Narration in French | Alter Ego 3 |
13) | Narration in French | Alter Ego 3 |
14) | Revision | Alter Ego 3 |
15) | Final sınavı | |
16) | Final exam |
Course Notes / Textbooks: | Alter Ego |
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 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 | 10 | % 10 |
Homework Assignments | 10 | % 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 0 | 4 | 56 | |||
Homework Assignments | 10 | 0 | 7 | 70 | |||
Midterms | 1 | 0 | 1 | 1 | |||
Final | 1 | 0 | 1 | 1 | |||
Total Workload | 128 |