COURSE UNIT TITLE

: PROFESSIONAL ENGLISH I

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2001 PROFESSIONAL ENGLISH I COMPULSORY 3 0 0 4

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

The course aims to enable students to acquire and use English language skills actively in professional domain;
to employ field-related English terminology and concepts in spoken and written language; to obtain reading and listening comprehension skills in relation to the field; to develop their competence in professional writing and correspondence; improve their speaking competence with a focus on accuracy and fluency.

Learning Outcomes of the Course Unit

1   Students will be able to acquire English language competence in the field of Gastronomy and Culinary Arts
2   Employ basic professional terminology and concepts pertaining to the sector
3   Obtain the vocabulary and expressions used in official correspondence
4   Read and analyze English texts in the field

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction & Communication Activities, Food &Beverages Types of Stable Foods, Taxonomy of Food Items
2 Food &Beverages Foods Commonly Served in Restaurants, Definition and Classification of Beverages, Definition of Taste,Basic Tastes
3 Kitchen machinery and equipment Classification of Professional Kitchen Equipment
4 Kitchen machinery and equipment Types of Knife and Components of Chef's Knife, Serviceware
5 Kitchen staff Titles and Profiles of People Working in a Professional Kitchen,Kitchen Brigade
6 Kitchen Areas Definition of Commercial Kitchen,Prep Kitchen,Line Kitchen etc,Oder and Traffic Flow
7 Culinary Units of Mesurament US Customary Units,Unit Conversion, Temperature Mesurement Scales
8 Fundemental Actions in a Professional Kitchen Frequently used verbs in a Professional Kitchen
9 Cooking Techniques Dry and Moist Heat Cooking Methods
10 Cooking Techniques Other Cooking Methods
11 Culinary Preparations Culinary Knife Cuts,Mechanical Techniques
12 Culinary Preparations Chemical Techniques, Mice en Place
13 Recipes Elements of a Recipe
14 Recipes Types of Recipes

Recomended or Required Reading

Koç, N. (2023). English for gastronomy students and professional chefs: Students book I (5th ed.) Rdy@Venus Yayıncılık & Eğitim. ISBN: 978-605-71879-1-8
Koç, N. (2023). English for gastronomy students and professional chefs: Students book II (5th ed.). Rdy@Venus Yayıncılık & Eğitim. ISBN: 978-605-71879-1-8
Morris, Catherine E. Flash on English for Cooking, Catering and Reception. ESP Series
Wayne Gisslen. Professional Cooking. New York: John Wiley & Sons Inc..
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel. On Cooking: A Textbook of Culinary Fundamentals. USA: Pearson Education International, 2010.

Planned Learning Activities and Teaching Methods

Lectures, question-answer, group study

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

None

Assessment Criteria

All receptive and productive language skills covered throughout the term will be assessed.

Language of Instruction

English

Course Policies and Rules

70% attendance is compulsory. Active participation in all class activities is essential.

Contact Details for the Lecturer(s)

basakgokce.col@deu.edu.tr

Office Hours

Monday 14.00-16.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 10 10
Preparation for final exam 1 15 15
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 97

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

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

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS