Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASSISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
Using English in professional settings, speaking with the 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 |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Stott, T. & R. Revell (2004) Highly Recommended 1, Oxford: OUP |
Planned Learning Activities and Teaching Methods |
Will be announced. |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
None |
Assessment Criteria |
will be announced |
Language of Instruction |
English |
Course Policies and Rules |
will be announced |
Contact Details for the Lecturer(s) |
will be announced |
Office Hours |
will be announced |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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