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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2014 PROFESSIONAL ENGLISH II COMPULSORY 3 0 0 3

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

Using English in professional settings, speaking with correct pronunciation, stress, and intonation with appropriate vocabulary and expressions at work, listening comprehension in professional contexts, writing, correspondence, and reading comprehension.

Learning Outcomes of the Course Unit

1   To acquire gastronomy-related English vocabulary competence 2   To be able to comprehend and use the relevant terminology 3   To be able to use the vocabulary and expressions necessary in official correspondences 4   To get reading comprehension 5   To be able to read and write recipes making use of gastronomy-related terms and phrases

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 An introduction to the catering industry terminology, types of catering outlets 2 Kitchen staff, information exchange and communication among the staff 3 Personal hygiene, kitchen rules 4 Kitchen areas, kitchen machinery and equipment 5 Food, nutrition and cooking techniques 6 Dishes, courses and types of menus, menu design 7 Recipe vocabulary and phrases 8 International dishes, cooking techniques and recipes 9 Different service techniques, restaurant orders and problem-solving 10 International cooking, customs and traditions 11 Hotel services and areas 12 Problems and complaints, correspondence, writing formal/informal e-mails 13 Applying for a job, preparing CV 14 Job interview and using effective communicative language

Recomended or Required Reading

Morris, Catrin E. Flash on English for Cooking, Catering & Reception. ESP. Baude, Anne. Ready to Order. Longman.

Planned Learning Activities and Teaching Methods

Lecture and skill-based activities with learners' participation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 VZ Vize 2 FN Final 3 BNS BNS VZ*0.40+FN * 0.60 4 BUT Bütünleme Notu 5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm and final exam

Language of Instruction

Turkish

Course Policies and Rules

Regular class attendance and participation in class activities

Contact Details for the Lecturer(s)

elif.sakizqdeu.edu.tr

Office Hours

Wednesday 12.00-14.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 13 3 39 Tutorials 0 0 0 Preparations before/after weekly lectures 13 2 26 Preparation for midterm exam 1 8 8 Preparation for final exam 1 10 10 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 87

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 5 LO.2 5 5 5 LO.3 5 5 5 LO.4 5 5 5 LO.5 5 5 5