COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

NURKAN AÇIKGÖZ

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of this course is to let the students react with the convenient spoken French language to the concrete situations and events that they meet during the working life; to realize written and simple spoken language and to understand what is read and heard.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Ana kaynak: Méthode de français Le Nouveau Taxi ! 1- Livre de l'élève de Guy Capelle, Robert Menand, Hachette.
Yardımcı kaynaklar: Le Nouveau Taxi ! 1 - Cahier d'exercices
Diğer ders materyalleri:Dictionnaire de la Langue Francaise: Le Robert, Fransizca-Turkce, Turkce-Fransizca Sozluk (Tahsin Saraç), Fransızca exerciseler(alıştırmalar), filmler, müzikler içeren CD, DVD, internet kaynakları, (www.wordreference.com çok dilli sözlük(Ingilizce-fransizca kısmı kullanılabilir

Planned Learning Activities and Teaching Methods

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

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

French

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes