COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR ELIF TOPRAK SAKIZ

Offered to

Gastronomy and Culinary Arts

Course Objective

The course aims to enable students to acquire and use English language skills actively in professional domain;
to employ field-related English terminology and concepts in spoken and written language; to obtain reading and listening comprehension skills in relation to the field; to develop their competence in professional writing and correspondence; improve their speaking competence with a focus on accuracy and fluency.

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

Morris, Catherine E. Flash on English for Cooking, Catering and Reception. ESP Series
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel. On Cooking: A Textbook of Culinary Fundamentals. USA: Pearson Education International, 2010.
Wayne Gisslen. Professional Cooking. New York: John Wiley & Sons Inc.
Mekik, Çiğdem & Izgören, Meltem. The Compass: Setting Sail For Successful Careers. Ankara: Nüans, 2016.
Keane, Leila. International Restaurant English. USA: Pearson, 1990.

Planned Learning Activities and Teaching Methods

Lectures, audiovisual (AV) materials, presentations and communicative language activities.

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

All receptive and productive language skills covered throughout the term will be assessed.

Language of Instruction

English

Course Policies and Rules

70% attendance is compulsory. Active participation in all class activities is essential.

Contact Details for the Lecturer(s)

elif.sakiz@deu.edu.tr

Office Hours

Tuesday 11.00-13.00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes