COURSE UNIT TITLE

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

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

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

Further Notes About Assessment Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Criteria

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Language of Instruction

English

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles.

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

Contribution of Learning Outcomes to Programme Outcomes