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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR ELIF TOPRAK SAKIZ

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

1   The student learns gastronomy-related English. 2   Understands and uses the relevant terminology. 3   Learns the vocabulary and expressions used in official correspondence. 4   Uses English in his/her career. 5   Has an intermediate knowledge of professional English.

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, types of catering outlets 2 Kitchen staff, information exchange and communication among the staff 3 Personal hygiene, kitchen rules 4 Kitchen areas, kitchen machinery and equipment 5 Food, Nutrition and cooking techniques 6 Dishes, courses and types of menus 7 Menu Design 8 Correspondence, writing formal/informal e-mails 9 Different service techniques, restaurant orders and problem-solving 10 International cooking, customs and traditions 11 Hotel services and areas 12 Problems and complaints 13 Applying for a job, preparing CV 14 Job interview 15 Final exam 16 Final exam

Recomended or Required Reading

Morris, Catrin E. Flash On English for Cooking, Catering & Reception. ESP Series Baude, Anne. Ready to Order. Longman

Planned Learning Activities and Teaching Methods

Lecture, presentations and group works

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60 4 RST RESIT 5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Midterm and final exams

Language of Instruction

English

Course Policies and Rules

Regular attendance and class participation are essential.

Contact Details for the Lecturer(s)

eliftopraksakiz@gmail.com

Office Hours

Tuesday-Wednesday

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 3 36 Preparation for midterm exam 1 6 6 Preparation for final exam 1 12 12 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 92

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