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

Course Introduction and Application Information

Course Code:

TRK102

Course Name:

Turkish Language 2

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Associate

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

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Doç. Dr. FEYZİ ÇİMEN

Course Lecturer(s):

Öğr. Gör. TUĞÇE YILDIRIM
Doç. Dr. FEYZİ ÇİMEN

Course Assistants:

Course Objective and Content

Course Objectives:	To create awareness of language, to encourage students to read, to introduce the richness, rules and features of Turkish language; to broaden the interests of the students and to develop their comprehension (listening comprehension, reading comprehension), speaking (speaking) skills, and directing them to critical thinking and research.
Course Content:	Types of written expression, types of oral expression, scientific research methods, oral presentation types.

Learning Outcomes

The students who have succeeded in this course;
1) Can explain the types of written expression.
2) Can define the development methods of intellectual
3) Can knows the characteristics of a good expression
4) Can explain the basic features of literary and literary genres
5) Can explain the types of verbal expression

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Written and Oral Expression Types	1. Week Lecture Notes
2)	Rules of Official Correspondence	2. Week Lecture Notes
3)	Scientific Research Process and Reference	3. Week Lecture Notes
4)	Types of Objective Critical Written Expressions	4. Week Lecture Notes
5)	Types of Written Expression I: Article, Clause, Criticism, Trial, Chat, Interview, News, Travel Writing	5. Week Lecture Notes
6)	Types of written expression II: Memoir, Daily, Review, Biography, Autobiography, Bibliography	6. Week Lecture Notes
7)	Story and Novel	7. Week Lecture Notes
8)	Midterm exam	Preparation for the exam
9)	Narrative and Narrative Structure	8. Week Lecture Notes
10)	Theater	9. Week Lecture Notes
11)	Poetry	10. Week Lecture Notes
12)	Types of Oral Expression I: Conference, Speech, Panel, Forum, Symposium, Debate, Open Session	11. Week Lecture Notes
13)	Considerations in Oral Presentations I: Communication, Presentation Success, Communication Message	12. Week Lecture Notes
14)	Considerations in Oral Presentations II: Diction, Dictation Style, Sound in Diction	13. Week Lecture Notes
15)	General Review and Pre-Exam Applications	Past Week Lecture Notes and Questions
16)	Final exam	Preparation for the exam

Sources

Course Notes / Textbooks:	Barzun, Jacques ve Henry F. Graff. Modern Araştırmacı. Çev. Fatoş Dilber. Ankara: TÜBİTAK Popüler Bilim Kitapları, 2001.
References:	Barzun, Jacques ve Henry F. Graff. Modern Araştırmacı. Çev. Fatoş Dilber. Ankara: TÜBİTAK Popüler Bilim Kitapları, 2001.

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.	1
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.	1

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

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