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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2014 PROFESSIONAL ENGLISH II COMPULSORY 3 0 0 3

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

Using English in professional settings, speaking with correct pronunciation, stress, and intonation with appropriate vocabulary and expressions at work, listening comprehension in professional contexts, writing, correspondence, and reading comprehension.

Learning Outcomes of the Course Unit

1   To acquire gastronomy-related English vocabulary competence 2   To be able to comprehend and use the relevant terminology 3   To be able to use the vocabulary and expressions necessary in official correspondences 4   To get reading comprehension 5   To be able to read and write recipes making use of gastronomy-related terms and phrases

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 An introduction to the catering industry Type of catering&service 2 Types of menus Fixed menu,cycle menu, A la carte menu, daily menu 3 Menu items&groups Appetizers,salads,pasta,main courses, desserts 4 Menu descriptions&design Descriptive words, identifying dish 5 Food safety&hygiene Food safety&hygiene principles,sanitation,disinfection and sterilization 6 Hygiene practices in professional kitchens A set of guidelines, procedures, and regulations aimed at preventing foodborne illness during the handling, preparation, and serving of food 7 Cleaning Chemicals&equipment Cleaning chemicals,tools,machines and equipment 8 Describing plated dishes Identifying a menu item, food presentation and plating 9 Analyzing visual aspects Observing and evaluating various visual elements such as the arrangement of ingredients, color,garnishes, textures and overeall presentation on the plate 10 Culinary communication Roles and responsibilities of kitchen staff, key kitchen vocabulary, and effective communitaion practices 11 Food and beverage service terminology A group of specialized words and respective meanings in food and beverage service 12 Oder taking process Buffet ordering process and taking an order at the table 13 Guest enquiries Responding appropriately to guests' questions about certain topics 14 Directing the guests Directing guests to a specific location in a hotel or restaurant

Recomended or Required Reading

Morris, Catrin E. Flash on English for Cooking, Catering & Reception. ESP. Koç, N. (2023). English for gastronomy students and professional chefs: Students book III (5. baskı). Rdy@Venus Yayıncılık & Eğitim. ISBN: 978-605-71879-1-8

Planned Learning Activities and Teaching Methods

Lecture, question and answer, discussion

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

Midterm and final exam

Language of Instruction

Turkish

Course Policies and Rules

Regular class attendance and participation in class activities

Contact Details for the Lecturer(s)

basakgokce.col@deu.edu.tr

Office Hours

Wednesday 12.00-14.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Tutorials 0 0 0 Preparations before/after weekly lectures 14 1 14 Preparation for midterm exam 1 6 6 Preparation for final exam 1 10 10 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 74

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 5 LO.2 5 5 5 LO.3 5 5 5 LO.4 5 5 5 LO.5 5 5 5