COURSE UNIT TITLE

: GERMAN V

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4037 GERMAN V ELECTIVE 3 0 0 5

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 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 Im Restaurant. Ein Restaurant empfehlen. Auf Reservierungswünsche eingehen. At the restaurant. Recommending of a restaurant. Responding to reservation requests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 1
2 Gäste empfangen. Garderobe versorgen. Aperitif anbieten. Welcome of guests. Cloakroom service; to offer an aperitif. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 1
3 Tischzuweisung und Bestellannahme. Gerichte erklären und empfehlen. Table allocation and order taking. Explaining and recommending of dishes. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 2
4 Tischzuweisung und Bestellannahme. Gerichte erklären und empfehlen. Table allocation and order taking. Explaining and recommending of dishes. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 2
5 A la Carte. Vorspeisen/Hauptgerichte/Beilagen/Käse und Dessert/Kaffee und Spirituosen. A la Carte. Starters / mains / inserts / cheese and dessert / coffee and spirits. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 3
6 A la Carte. Vorspeisen/Hauptgerichte/Beilagen/Käse und Dessert/Kaffee und Spirituosen. A la Carte. Starters / mains / inserts / cheese and dessert / coffee and spirits. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 3
7 Midterm exam
8 Midterm exam
9 Ein Gericht empfehlen und Alternativen vorschlagen. Im Restaurant auf Wünsche und Beschwerden reagieren. Recommending of a dish and suggesting alternatives. Responding to requests and complaints at the restaurant. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 4
10 Ein Gericht empfehlen und Alternativen vorschlagen. Im Restaurant auf Wünsche und Beschwerden reagieren. Recommending of a dish and suggesting alternatives. Responding to requests and complaints at the restaurant. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 4
11 Bezahlung entgegennehmen. Gäste verabschieden. Receiving payment. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 5
12 Gäste verabschieden. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 5
13 Gäste verabschieden. Bidding farewell to the guests. Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 5
14 General repition Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen L. 1- 5
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

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 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

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.

Assessment Criteria

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

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)

hulya.kurgun@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 12 3 36
Preparation for midterm exam 1 15 15
Preparation for final exam 1 20 20
Preparations before/after weekly lectures 12 4 48
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 123

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.11
LO.21
LO.31
LO.411
LO.511