COURSE UNIT TITLE

: GERMAN IV

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3038 GERMAN IV ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR SEVDIYE KÖKSAL TEICHERT

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of this course is to provide the students with the knowledge and skills necessary for speaking according to situations and events that they meet during the working life; for understanding what is read and heard, for making telephone conversations and exchanging correspondence in business life.

Learning Outcomes of the Course Unit

1   To be able to acquire general vocabulary and terminology, to understand and use the frequently used expressions and phrases in daily and working life.
2   Listening comprehension: To be able to catch and report the actual professional dialogues.
3   Reading comprehension: To be able to analyse and report professional short writings, published materials like advertisements, letters, e-mails.
4   Speaking: To be able to describe the surroundings, the objects around him/herself, the place of living, the rooms he/she occupied, to describe a way, to give recommendations, to outline a service.
5   Writing: To be able to write a note, message, business letter.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Auf Wünsche und Reklamationen der Hotelgäste reagieren. Responding to requests and complaints of the hotel guests. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 5.
2 Hinweise für Hotelgäste. Auf Regelungen aufmerksam machen. Instructions for hotel guests. Informing guests about the regulations. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 5.
3 Nachrichten übergeben. Passing messages. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 5.
4 Angebote im Hotel. Essen aufs Zimmer bringen. Offers in the hotel. Room service. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 6.
5 Dienstleistungen anbieten. Auf dringende Bitten reagieren. Offering services. Responding to urgent requests. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 6.
6 Sport- und Freizeitprogramme anbieten. Kinderbetreuung . Kunden in der Hotelboutique beraten: Waren empfehlen, Gefallen ausdrücken. Offering sports and recreation programs. Childcare. Advising customers at the hotel boutique: recommending of goods, expressing pleasure. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 6.
7 General review Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 6.
8 Midterm exam
9 Sehenswürdigkeiten am Urlaubsort empfehlen. Recommending of sights at the resort. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 7.
10 Wege in der Stadt beschreiben. Describing routes in the city. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 7.
11 Ausflugsprogramme empfehlen. Recommending of excursion programs. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 7.
12 Abreise der Gäste. Weckdienst. Departure of guests. Wake-up service. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 8.
13 Die Rechnung erklären. Bezahlung entgegennehmen. Explaining of the account. Receiving payment. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 8.
14 Gäste verabschieden. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Zimmer frei , L. 8.
15 Final exam
16 Final exam

Recomended or Required Reading

Ulrike Cohen, Nicoletta Grandi: Zimmer frei. Deutsch im Hotel. Lehr- und Arbeirsbuch Berlin: Langenscheidt Verlag 2012.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** 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).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).
3. Resit: Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1. Midterm Exam
2. Final Exam
3. Homework presentations

Language of Instruction

German

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

sevdiye.koksal@deu.edu.tr

Office Hours

Monday: 10:30-11:30

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 3 39
Preparations before/after weekly lectures 13 5 65
Preparation for midterm exam 1 10 10
Preparation for final exam 1 12 12
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 130

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.455
LO.555

CONTACT INFORMATION
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Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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