Within the framework of the fundamental concepts of professional English related to gastronomy and culinary arts, the aim is to develop reading and comprehension skills along with writing and speaking abilities in the field. Additionally, it will serve as a foundation for students who will take the Professional English II course.
Course Content
This course contains; The Evolution of Cooking ,Methods of Cooking ,Kitchenware, Crockery and Cutlery ,Breakfast, Lunch and Dinner,Healthy Food ,National Food and Cuisine,Kitchen Staff,Menu Planning ,Restaurant Dialogues,Key Cooking Vocabulary,Dealing With Complaints and Requests,Service Items,Describing the menu
Describing food
,Convesation in KItchen .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Defines the basic grammatical rules of English.
1
C
2. Explain the basic actions and interests in the work environment.
9
C
3. Describes the work environment in short sentences.
1, 16
C
4. Ability to use the words necessary for daily conversation in the business environment in sentences.
1
C
5. Compares basic level professional sentences in English with the native language.
10, 19
C
6. Perceives basic conversations about his profession.
1
C
7. Interprets basic level professional texts.
1, 19, 9
C
8. Explains basic level professional written articles or terminology with the help of a dictionary.
1, 16
C
9. Being able to write short articles about profession.
Preparation for the relevant section from the recommended sources.
2
Methods of Cooking
Preparation for the relevant section from the recommended sources.
3
Kitchenware, Crockery and Cutlery
Preparation for the relevant section from the recommended sources.
4
Breakfast, Lunch and Dinner
Preparation for the relevant section from the recommended sources.
5
Healthy Food
Preparation for the relevant section from the recommended sources.
6
National Food and Cuisine
Preparation for the relevant section from the recommended sources.
7
Kitchen Staff
Preparation for the relevant section from the recommended sources.
8
Menu Planning
Preparation for the relevant section from the recommended sources.
9
Restaurant Dialogues
Preparation for the relevant section from the recommended sources.
10
Key Cooking Vocabulary
Preparation for the relevant section from the recommended sources.
11
Dealing With Complaints and Requests
Preparation for the relevant section from the recommended sources.
12
Service Items
Preparation for the relevant section from the recommended sources.
13
Describing the menu
Describing food
Preparation for the relevant section from the recommended sources.
13
Convesation in KItchen
Preparation for the relevant section from the recommended sources.
Resources
Lecturer's lecture notes
GastroEnglish Book and e-Book, https://gastroenglish.com/
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
7
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
12
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
3
3
9
Resolution of Homework Problems and Submission as a Report
3
3
9
Term Project
4
4
16
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
1
8
8
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
77
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(77/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
PROFESSIONAL ENGLISH I
-
Fall Semester
2+0
2
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
English
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Assist.Prof. Armin AMANPOUR
Assistant(s)
Aim
Within the framework of the fundamental concepts of professional English related to gastronomy and culinary arts, the aim is to develop reading and comprehension skills along with writing and speaking abilities in the field. Additionally, it will serve as a foundation for students who will take the Professional English II course.
Course Content
This course contains; The Evolution of Cooking ,Methods of Cooking ,Kitchenware, Crockery and Cutlery ,Breakfast, Lunch and Dinner,Healthy Food ,National Food and Cuisine,Kitchen Staff,Menu Planning ,Restaurant Dialogues,Key Cooking Vocabulary,Dealing With Complaints and Requests,Service Items,Describing the menu
Describing food
,Convesation in KItchen .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Defines the basic grammatical rules of English.
1
C
2. Explain the basic actions and interests in the work environment.
9
C
3. Describes the work environment in short sentences.
1, 16
C
4. Ability to use the words necessary for daily conversation in the business environment in sentences.
1
C
5. Compares basic level professional sentences in English with the native language.
10, 19
C
6. Perceives basic conversations about his profession.
1
C
7. Interprets basic level professional texts.
1, 19, 9
C
8. Explains basic level professional written articles or terminology with the help of a dictionary.
1, 16
C
9. Being able to write short articles about profession.
Preparation for the relevant section from the recommended sources.
2
Methods of Cooking
Preparation for the relevant section from the recommended sources.
3
Kitchenware, Crockery and Cutlery
Preparation for the relevant section from the recommended sources.
4
Breakfast, Lunch and Dinner
Preparation for the relevant section from the recommended sources.
5
Healthy Food
Preparation for the relevant section from the recommended sources.
6
National Food and Cuisine
Preparation for the relevant section from the recommended sources.
7
Kitchen Staff
Preparation for the relevant section from the recommended sources.
8
Menu Planning
Preparation for the relevant section from the recommended sources.
9
Restaurant Dialogues
Preparation for the relevant section from the recommended sources.
10
Key Cooking Vocabulary
Preparation for the relevant section from the recommended sources.
11
Dealing With Complaints and Requests
Preparation for the relevant section from the recommended sources.
12
Service Items
Preparation for the relevant section from the recommended sources.
13
Describing the menu
Describing food
Preparation for the relevant section from the recommended sources.
13
Convesation in KItchen
Preparation for the relevant section from the recommended sources.
Resources
Lecturer's lecture notes
GastroEnglish Book and e-Book, https://gastroenglish.com/
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
