COURSE UNIT TITLE

: PROFESSIONAL ENGLISH I

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2001 PROFESSIONAL ENGLISH I COMPULSORY 3 0 0 4

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

1   Students will be able to acquire English language competence in the field of Gastronomy and Culinary Arts.
2   Employ basic professional terminology and concepts pertaining to the sector.
3   Obtain the vocabulary and expressions used in official correspondence.
4   Read and analyze English texts in the field.
5   Acquire an intermediate-level speaking competence in professional English.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1. Introduction & Communication Activities
2 2. Vocabulary Target: Kitchen utensils and appliances, Kitchen parts, Safety Issues & Oral Communication and Phonetic Alphabet
3 3. Vocabulary and Reading Skills: Catering service types
4 4. Integrated Skills: Kitchen staff, Front-of-house staff & Communicative Skills & Taking Notes
5 5. Vocabulary and Reading Skills: Types of Food Service Facilities & Writing skills (e-mail) Portfolio Material 1. Professional correspondence (via e-mail)
6 6. Integrated Skills: Kitchen Clothes and Personal Hygiene & Developing pronunciation strategies
7 7. Midterm Exam
8 8. Midterm Exam
9 9. Integrated Skills: Kitchen areas, Kitchen machinery and equipment & Materials
10 10. Integrated Skills: Recipes and Culinary Action Terms & Reading Recipes and Oral Communication
11 11. Integrated Skills: Food, Nutrition and Cooking techniques
12 12. Professional Skills: Writing a Cover Letter & Job application steps Portfolio Material 3. Cover Letter
13 13. Professional Skills: Writing a CV & Interview skills
14 14. Portfolio Submission and Evaluation (all the written outcome throughout the term)
15 Final Exam

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

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


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

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 3 36
Preparation for midterm exam 1 10 10
Preparation for final exam 1 20 20
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 106

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555
LO.5555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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