COURSE UNIT TITLE

: GERMAN VI

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4038 GERMAN VI 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 Informationen für den Urlaubsort. Sehenswürdigkeiten / Stadtrundfahrten empfehlen. Information about the resort. Recommending of landmarks, sightseeing tours. Ulrike Cohen: Herzlich willkommen, L. 6.
2 Informationen für den Urlaubsort. Sehenswürdigkeiten / Stadtrundfahrten empfehlen. Information about the resort. Recommending of landmarks, sightseeing tours. Ulrike Cohen: Herzlich willkommen, L. 6.
3 Informationen für den Urlaubsort. Sehenswürdigkeiten / Stadtrundfahrten empfehlen. Information about the resort. Recommending of landmarks, sightseeing tours. Ulrike Cohen: Herzlich willkommen, L. 6.
4 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs. Ulrike Cohen: Herzlich willkommen, L. 7.
5 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs. Ulrike Cohen: Herzlich willkommen, L. 7.
6 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs. Ulrike Cohen: Herzlich willkommen, L. 7.
7 General repititon Ulrike Cohen: Herzlich willkommen, L. 7.
8 Midterm exam
9 Messen und Feste in der Stadt. Fairs and festivals in the city. Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
10 Messen und Feste in der Stadt. Fairs and festivals in the city. Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
11 "Städte haben viele Gesichter". Die Geschichte einer Stadt erzählen. "Cities have many faces". Telling the story of a city.. Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
12 "Städte haben viele Gesichter". Die Geschichte einer Stadt erzählen. "Cities have many faces". Telling the story of a city.. Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
13 Baustile einer Stadt beschreiben. Describing architectural styles of a city. Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
14 General repititon Ulrike Cohen: Herzlich willkommen, L. 6-7- Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
15 Final exam
16 Final exam

Recomended or Required Reading

Main source: Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen . Deutsch in Restaurant und Tourismus. Lehr- und Arbeitsbuch. Berlin: Langenscheidt 2012.
Other sources: Monika Clalüna-Hopf, Marilu Plettenberg: Hotellerie und Gastronomie. Teil 2. Rheinbreitbach: Verlag: Dürr & Kessler 1991.

Planned Learning Activities and Teaching Methods

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

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

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

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 3 39
Preparations before/after weekly lectures 13 4 52
Preparation for midterm exam 1 15 15
Preparation for final exam 1 20 20
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.1111
LO.211
LO.311
LO.4111
LO.511

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS