COURSE UNIT TITLE

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

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Main source: Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen . Deutsch in Restaurant und Tourismus. Lehr- und Arbeitsbuch. Berlin: Langenscheidt 2012

Planned Learning Activities and Teaching Methods

Lecture, spoken and written exercises about the subjects, term paper / presentation.

Assessment Methods

Further Notes About Assessment Methods

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

Assessment Criteria

Lecture, spoken and written exercises about the subjects, term paper / presentation.

Language of Instruction

German

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. 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 / 09:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes