COURSE UNIT TITLE

: FRENCH V

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4039 FRENCH V ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR EMINE ÇAVDAR

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 in French 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 Advising a Restaurant
2 Menu Design
3 Responding Complaints at the restaurant
4 Advertising . Réalisation de publicités, de dépliants, de brochures présentant le salon, un site, un circuit, une offre touristique etc.
5 Destination promotions. Promotion de certaines destinations à partir des dépliants, des catalogues, et des publicités produites précédemment
6 Describing the sites. Faire connaître des sites et leurs prestations afin d y attirer une éventuelle clientèle Rappeler pour que la visite proposée est indispensable (ou fortement conseillée)
7 Midterm exam
8 Midterm exam
9 Travel Agencies. Agences de voyage
10 Travel Organizsation. Préparation du voyage, organisation du séjour : approche du pays par le biais de l histoire, de la sociologie, de la littérature, des beaux-arts et du cinéma.
11 Guiding, Travelling to regions. Le guide proprement dit est constitué de la partie « Visiter »organisée par régions
12 Guiding at unknown lands. Guider dans les terres inconnues et dans ses activités les plus quotidiennes (Exemple : Où boire un verre en grignotant un morceau Où déguster d onctueuses glaces )
13 Meet the cultures. Communication between humans. Favoriser les contacts humains, la rencontre des populations
14 Advise about holidays. Informer et surprendre en rapportant des expériences de voyage : Donner des conseils de visite. Prendre position sur certains aspects du voyage, du pays, En rapport avec la politique éditoriale de la revue
15 Final exam
16 Final exam

Recomended or Required Reading

Méthode de français Tout va bien ! 3 Livre de l'élève de Hélène Augé, Hachette.
Cahier d'exercices de Hélène Augé
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 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


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

Language of Instruction

Turkish

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)

Asst. prof. Emine ÇAVDAR
e.cavdar@deu.edu.tr

Office Hours

e.cavdar@deu.edu.tr

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 15 15
Preparation for final exam 1 20 20
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.111
LO.21
LO.311
LO.41
LO.51

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

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