Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| PROFESSIONAL ENGLISH I | GMS3115351 | Fall Semester | 2+0 | 2 | 3 |
| Course Program | Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | English |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Lect.Dr. Armin AMANPOUR |
| Assistant(s) | |
| Aim | It aims to improve reading and understanding skills along with writing and speaking in the field within the framework of the basic concepts of professional English related to gastronomy and culinary arts. It is also aimed to lay a foundation for students who will take the Professional English II course. |
| Course Content | This course contains; In the kitchen ,Types of stable foods ,Taxonomy of food items ,Foods commonly served in restaurants ,Something to drink ,How does it taste? ,Classification of professional kitchen equipment ,
Knife ,Serviceware ,
People in A Professional kitchen ,In the kitchen ,Culinary units of mesurement ,Fundamental action in A Professional kitchen ,Writting skills I ,Writting skills II . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Uses English terminology related to gastronomy. | 1, 16 | C |
| Discusses topics in the field of gastronomy. | 10 | C |
| Supports some important situations in daily life, such as greeting, shopping, asking for and giving an address. | 19, 9 | C |
| Uses it to communicate in English with foreign customers or colleagues in the work environment. | 1, 16 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 0 | In the kitchen | |
| 1 | Types of stable foods | |
| 2 | Taxonomy of food items | |
| 3 | Foods commonly served in restaurants | Collecting information about several restaurant menus |
| 4 | Something to drink | |
| 5 | How does it taste? | |
| 6 | Classification of professional kitchen equipment | |
| 7 |
Knife | |
| 8 | Serviceware | |
| 9 |
People in A Professional kitchen | |
| 10 | In the kitchen | |
| 11 | Culinary units of mesurement | |
| 12 | Fundamental action in A Professional kitchen | A day spent in the kitchen will be written |
| 13 | Writting skills I | |
| 14 | Writting skills II | |
| 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 | | | | | | |
| 10 | | | X | | | |
| 11 | | | | | | |
| 12 | | | | | | |
| 13 | | | | | | |
| 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 | GMS3115351 | Fall Semester | 2+0 | 2 | 3 |
| Course Program | Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | English |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Lect.Dr. Armin AMANPOUR |
| Assistant(s) | |
| Aim | It aims to improve reading and understanding skills along with writing and speaking in the field within the framework of the basic concepts of professional English related to gastronomy and culinary arts. It is also aimed to lay a foundation for students who will take the Professional English II course. |
| Course Content | This course contains; In the kitchen ,Types of stable foods ,Taxonomy of food items ,Foods commonly served in restaurants ,Something to drink ,How does it taste? ,Classification of professional kitchen equipment ,
Knife ,Serviceware ,
People in A Professional kitchen ,In the kitchen ,Culinary units of mesurement ,Fundamental action in A Professional kitchen ,Writting skills I ,Writting skills II . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Uses English terminology related to gastronomy. | 1, 16 | C |
| Discusses topics in the field of gastronomy. | 10 | C |
| Supports some important situations in daily life, such as greeting, shopping, asking for and giving an address. | 19, 9 | C |
| Uses it to communicate in English with foreign customers or colleagues in the work environment. | 1, 16 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 0 | In the kitchen | |
| 1 | Types of stable foods | |
| 2 | Taxonomy of food items | |
| 3 | Foods commonly served in restaurants | Collecting information about several restaurant menus |
| 4 | Something to drink | |
| 5 | How does it taste? | |
| 6 | Classification of professional kitchen equipment | |
| 7 |
Knife | |
| 8 | Serviceware | |
| 9 |
People in A Professional kitchen | |
| 10 | In the kitchen | |
| 11 | Culinary units of mesurement | |
| 12 | Fundamental action in A Professional kitchen | A day spent in the kitchen will be written |
| 13 | Writting skills I | |
| 14 | Writting skills II | |
| 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 | | | | | | |
| 10 | | | X | | | |
| 11 | | | | | | |
| 12 | | | | | | |
| 13 | | | | | | |
| 14 | | | X | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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