COURSE UNIT TITLE

: PROFESSIONAL GERMAN VI

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 4028 PROFESSIONAL GERMAN VI ELECTIVE 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ERDEM AKTAŞ

Offered to

Tourism Management

Course Objective

The aim of this course is to provide the students with the knowledge and skills necessary for speaking 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 Informationen für den Urlaubsort. Sehenswürdigkeiten / Stadtrundfahrten empfehlen. Information about the resort. Recommending of landmarks, sightseeing tours - I Ulrike Cohen: Herzlich willkommen, L. 6.
2 Informationen für den Urlaubsort. Sehenswürdigkeiten / Stadtrundfahrten empfehlen. Information about the resort. Recommending of landmarks, sightseeing tours - II Ulrike Cohen: Herzlich willkommen, L. 6.
3 Informationen für den Urlaubsort. Sehenswürdigkeiten / Stadtrundfahrten empfehlen. Information about the resort. Recommending of landmarks, sightseeing tours - III Ulrike Cohen: Herzlich willkommen, L. 6.
4 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs - I Ulrike Cohen: Herzlich willkommen, L. 7.
5 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs - II Ulrike Cohen: Herzlich willkommen, L. 7.
6 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs - III Ulrike Cohen: Herzlich willkommen, L. 7.
7 Reiseauskünfte. Informationen zu Tagesausflügen. Ausflugsprogramme vermitteln. Travel information. Information regarding day trips. Arranging of excursion programs - IV Ulrike Cohen: Herzlich willkommen, L. 7.
8 Messen und Feste in der Stadt. Fairs and festivals in the city - I Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
9 Messen und Feste in der Stadt. Fairs and festivals in the city - II Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
10 Messen und Feste in der Stadt. Fairs and festivals in the city - III Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
11 "Städte haben viele Gesichter". Die Geschichte einer Stadt erzählen. "Cities have many faces". Telling the story of a city - I Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
12 "Städte haben viele Gesichter". Die Geschichte einer Stadt erzählen. "Cities have many faces". Telling the story of a city - II Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
13 Baustile einer Stadt beschreiben. Describing architectural styles of a city. Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
14 General repititon Ulrike Cohen: Herzlich willkommen, L. 6-7- Monika Clalüna-Hopf: Hotellerie und Gastronomie 2, L. 6
15 Final exam
16 Final exam

Recomended or Required Reading

Main source: Ulrike Cohen, Nicoletta Grandi: Herzlich willkommen . Deutsch in Restaurant und Tourismus. Lehr- und Arbeitsbuch. Berlin: Langenscheidt 2012.
Other sources: Monika Clalüna-Hopf, Marilu Plettenberg: Hotellerie und Gastronomie. Teil 2. Rheinbreitbach: Verlag: Dürr & Kessler 1991.

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 Exam: Midterm exam encompasses the subjects covered in lectures as well as weekly assignments (40%)
2. Final Exam: The exam encompasses all the subjects covered throughout the semester, as well as in-class discussions, applications and case studies (60%)

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

German

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

fulya.koydemir@deu.edu.tr

Office Hours

Friday / 10:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 3 42
Preparation for midterm exam 1 5 5
Preparation for final exam 1 5 5
Reading 14 2 28
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 126

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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