Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
PROFESSOR DOCTOR HÜLYA KURGUN |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
The aim of this course is to provide the students with knowledge and skills necessary for using spoken language according to real situations and events that they meet during the working life; for understanding, writing and reading simple expressions in daily life and professional life. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Anne Buscha, Szilvia Szita: Begegnungen A1+: Integriertes Kurs- und Arbeitsbuch. Leipzig : Schubert Verlag 2011. |
Planned Learning Activities and Teaching Methods |
Lecture, spoken and written exercises about the subjects, term paper / presentation. |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%). |
Assessment Criteria |
1. Midterm Exam |
Language of Instruction |
German |
Course Policies and Rules |
1. Attending at least 70 percent of lectures is mandatory. |
Contact Details for the Lecturer(s) |
fulya.koydemir@deu.edu.tr |
Office Hours |
Monday 09:00-13:00 |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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