Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
NURKAN AÇIKGÖZ |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
The course aims to enable the student to communicate in the familiar situations on personal life, family, shopping, close friends etc. using basic expressions. It is aimed that the student be able to express where he/she comes from, details on his/her education and basic daily needs. He/she should also understand the daily events, topics he/she is interested in both in written and spoken form. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Basic Resource: Méthode de français Le Nouveau Taxi ! 2 Livre de l'élève de Robert Menand, Laure Hutchings, Nathalie Hirschprung, Hachette. |
Planned Learning Activities and Teaching Methods |
1. Lectures |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40). |
Assessment Criteria |
1. Midterm Exam |
Language of Instruction |
French |
Course Policies and Rules |
1. Attending at least 70 percent of lectures is mandatory. |
Contact Details for the Lecturer(s) |
E-mail: demet.bagiran@deu.edu.tr |
Office Hours |
Monday: 10:30-11:30 |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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