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 lesson is to improve the vocabulary in English related to updated subjects and to use these words in all communicative skills such as writing, listening, speaking and reading. While doing this, the occupational language usage is also given |
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 |
Global, Intermediate (Macmillan) |
Planned Learning Activities and Teaching Methods |
Homework, papers, group works, quiaes, lessons and exams including hearing, videos, daily news, and lab lessons on computer assisted language are used to keep students active. |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
1. Lectures |
Assessment Criteria |
1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40). |
Language of Instruction |
English |
Course Policies and Rules |
1. Attending at least 70 percent of lectures is mandatory. |
Contact Details for the Lecturer(s) |
E-mail: demet.bagiran@deu.edu.tr |
Office Hours |
Monday: 10:30-11:30 |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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