Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | TRK101 | ||||
Course Name: | Turkish Language 1 | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Doç. Dr. FEYZİ ÇİMEN | ||||
Course Lecturer(s): |
Doç. Dr. FEYZİ ÇİMEN Öğr. Gör. TUĞÇE YILDIRIM |
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Course Assistants: |
Course Objectives: | To create language awareness, to encourage students to read, to introduce the richness, rules and characteristics of Turkish; to develop students' interests and comprehension (listening comprehension, reading comprehension), explaining (speaking, writing) skills, critical thinking and to research. |
Course Content: | The relationship between language and thought, the relationship between language and culture, the importance of language in social life, the languages of the world and the place of Turkish among these languages; Turkish situation and problems; Turkish spelling rules; effective reading and listening; general rules of written and oral expression; intellectual order, paragraph and forms of expression; official correspondence. |
The students who have succeeded in this course;
1) Can recognize the features of written language. 2) Can use the correct use of the punctuation marks. 3) Can create a writing plan, main idea and ancillary ideas. 4) Can examine the parts of the paragraph. 5) Can correct the incoherency in sentences |
Week | Subject | Related Preparation |
1) | Introducing the content of Turkish language course and related resources | Review of resources |
2) | Definition of language, language-thought relationship, language-culture relationship, the importance of language in social life World languages and The place of Turkish among these languages, features | Her Yönüyle Dil p. 50-68 |
3) | The situation and problems of contemporary Turkish | Relevant place of Türkçe Sorunları Kılavuzu and lecture notes I |
4) | The situation and problems of contemporary Turkish | Relevant places of the Türkçe Sorunları Kılavuzu and lecture notes I |
5) | Turkish spelling rules | Türkçe Sorunları Kılavuzu |
6) | Turkish spelling rules | Türkçe Sorunları Kılavuzu |
7) | Turkish spelling rules | Türkçe Sorunları Kılavuzu |
8) | Midterm exam | Preparation for the exam |
9) | Active reading and listening | Modern Araştırmacı p. 45-87, lecture notes II |
10) | General rules of written and oral expression | Modern Araştırmacı Sections 2, 5 and 6 |
11) | General rules of written and oral expression | Modern Araştırmacı Sections 7 and 8 |
12) | Intellectual order, paragraph and expression styles | Modern Araştırmacı Section 9 |
13) | Official correspondence: petition, abstract, business letter, report, record | Lecture notes III |
14) | Application studies on subjects | Exercises on the given examples |
15) | Application studies on subjects | Exercises on the given examples |
16) | Final exam | Preparation for the exam |
Course Notes / Textbooks: | Alpay, Necmiye, Türkçe Sorunları Kılavuzu, İstanbul: Metis Yayınları, 2004. Alpay, Necmiye. Dilimiz, Dillerimiz, İstanbul: Metis Yayınları, 2007. |
References: | Barzun, Jacques ve Henry F. Graff. Modern Araştırmacı. Çev. Fatoş Dilber. Ankara: TÜBİTAK Popüler Bilim Kitapları, 2001. Hepçilingirler, Feyza. Öğretenlere ve Öğrenenlere Türkçe Dilbilgisi. İstanbul: Remzi Kitabevi, 2005. Her Yönüyle Dil: Ana Çizgileriyle Dilbilim, Ankara: TDK Yayınları, 2003. Yazım Kılavuzu, Türk Dil Kurumu. Ankara, 2005. Türkçe Sözlük, Türk Dil Kurumu. Ankara, 2009. |
Course Learning Outcomes | 1 |
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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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 2 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 2 |
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. | 2 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 2 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 2 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
12) | Follow current developments in the field and profession. | 3 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 3 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
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. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 2 |
18) | 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. | 2 |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 7 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 16 | 224 | ||||
Homework Assignments | 7 | 0 | 0 | ||||
Midterms | 1 | 0 | 0 | ||||
Final | 1 | 0 | 0 | ||||
Total Workload | 224 |