COURSE UNIT TITLE

: FRENCH IV

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3040 FRENCH IV ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

YELIZ DEMIRHAN

Offered to

Gastronomy and Culinary Arts

Course Objective

The course aims to enable the student to comprehend the basics of personal and family-related information, as well as the concise and clearly expressed data related to the shopping, local environment, job etc. and and to communicate in these fields.

Learning Outcomes of the Course Unit

1   To be able to understand and use the simple phrases and frequently used expressions in daily and working life.
2   To understand what it heard: To be able to catch and report the actual professional dialogues.
3   To be able to understand what is read: To be able to analyse and report professional short writings, advertisements, published materials like letters.
4   Spoken expression: To be able to introduce oneself, to be able to describe the surroundings, the objects around him/herself, to be able to roughly tell about his/her work and hobbies, places, an event
5   Writing: To be able to write a note, message, personal letter.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Respond to the needs and complaints of the guests.
2 Giving information about the banquet services.
3 To get a message and to reach it to the necessary person.
4 Hotel Room Service.
5 Service presentation, to respond to urgent needs.
6 Tell about sport and leisure activities. Give information about the children activities. Shopping at the hotel. Like/Dislike.
7 Midterm Exam
8 To advise the places to go.
9 To advise the places to go by organised tours.
10 Wake-up service. Check-out and leaving of the guests.
11 Taking the payment.
12 Good bye to the guests.
13 Receive and respond to the complaints.
14 Final Exam

Recomended or Required Reading

Basic Resource: Le Nouveau Taxi ! 1 et 2 - Livre de l'élève de Guy Capelle Robert Menand
Other Resources: Le Nouveau Taxi ! 1 et 2 - Cahier d'exercices de Guy Capelle Robert Menand , Dictionnaire de la Langue Francaise: Le Robert, Fransizca-Turkce, Turkce-Fransizca Sozluk (Tahsin Saraç), Exercises in french, films, CDs having music, DVDs, internet resources.

Planned Learning Activities and Teaching Methods

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

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

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).

Assessment Criteria

1. Midterm Exam
2. Final Exam
3. Homework presentations

Language of Instruction

French

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)

to be announced

Office Hours

to be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 4 48
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) 118

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
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Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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