This course provides students with activities that allow them to practice speaking in the context of food and beverage businesses and kitchens, and it helps them develop confidence in foreign language use by enabling them to understand what they read and hear. Professional-related vocabulary and expressions are taught. In addition, students gain writing skills related to their field.
Course Content
This course contains; Being Sustainable Chef ,Sustainable Restaurant ,Food Waste Management,Service Techniques,Eggs,Classification of Meats
,Turkish Cut of Beef and Lamb ,Poultry Meats,Fish ,Herbs and Spices,Adverbs of Cooking,Cooking Adjectives,Food Safety and Hygiene,Burnt (movie) .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Defines the intermediate-level grammar rules of English.
1, 16
C
3. Describes the work environment in long sentences.
16, 19
C
4. Forms can be filled out and some documents can be prepared regarding professional fields.
16
C
5. Compares intermediate-level professional sentences in English with their native language.
10, 19
C
6. Will be able to benefit from audio/visual resources in English related to their profession.
1
C
7. Being able to benefit from written English sources related to their profession. Interpret professional texts at an intermediate level. Summarize content from intermediate-level sources. Being able to write professional texts at an intermediate level.
1, 19, 9
C
8. The professional and sustainable English knowledge and skills gained in the field of gastronomy can be used to continue development in the profession.
1
C
9. The necessary words for intermediate-level daily conversation in the work environment can be used in sentences.
1, 9
C
10. In environments related to gastronomy, confident and effective participation can be achieved by using the correct language.
16, 9
C
2. Being able to use English technical and sustainable terminology related to profession.
Preparation for the relevant section from the recommended sources.
2
Sustainable Restaurant
Preparation for the relevant section from the recommended sources.
3
Food Waste Management
Preparation for the relevant section from the recommended sources.
4
Service Techniques
Preparation for the relevant section from the recommended sources.
5
Eggs
Preparation for the relevant section from the recommended sources.
6
Classification of Meats
Preparation for the relevant section from the recommended sources.
7
Turkish Cut of Beef and Lamb
Preparation for the relevant section from the recommended sources.
8
Poultry Meats
Preparation for the relevant section from the recommended sources.
9
Fish
Preparation for the relevant section from the recommended sources.
10
Herbs and Spices
Preparation for the relevant section from the recommended sources.
11
Adverbs of Cooking
Preparation for the relevant section from the recommended sources.
12
Cooking Adjectives
Preparation for the relevant section from the recommended sources.
13
Food Safety and Hygiene
Preparation for the relevant section from the recommended sources.
14
Burnt (movie)
Preparation for the relevant section from the recommended sources.
Resources
GastroEnglish Book and e-Book, https://gastroenglish.com/
Lecturer's lecture notes
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.
6
7
8
Considers cooking as a chemical reaction.
X
9
X
10
11
12
13
14
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
4
12
Resolution of Homework Problems and Submission as a Report
2
3
6
Term Project
4
4
16
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
2
3
6
General Exam
2
5
10
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
78
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(78/30)
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
PROFFESIONAL ENGLISH II
-
Spring 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. Armin AMANPOUR
Name of Lecturer(s)
Assist.Prof. Özgür ÖLCE
Assistant(s)
Aim
This course provides students with activities that allow them to practice speaking in the context of food and beverage businesses and kitchens, and it helps them develop confidence in foreign language use by enabling them to understand what they read and hear. Professional-related vocabulary and expressions are taught. In addition, students gain writing skills related to their field.
Course Content
This course contains; Being Sustainable Chef ,Sustainable Restaurant ,Food Waste Management,Service Techniques,Eggs,Classification of Meats
,Turkish Cut of Beef and Lamb ,Poultry Meats,Fish ,Herbs and Spices,Adverbs of Cooking,Cooking Adjectives,Food Safety and Hygiene,Burnt (movie) .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Defines the intermediate-level grammar rules of English.
1, 16
C
3. Describes the work environment in long sentences.
16, 19
C
4. Forms can be filled out and some documents can be prepared regarding professional fields.
16
C
5. Compares intermediate-level professional sentences in English with their native language.
10, 19
C
6. Will be able to benefit from audio/visual resources in English related to their profession.
1
C
7. Being able to benefit from written English sources related to their profession. Interpret professional texts at an intermediate level. Summarize content from intermediate-level sources. Being able to write professional texts at an intermediate level.
1, 19, 9
C
8. The professional and sustainable English knowledge and skills gained in the field of gastronomy can be used to continue development in the profession.
1
C
9. The necessary words for intermediate-level daily conversation in the work environment can be used in sentences.
1, 9
C
10. In environments related to gastronomy, confident and effective participation can be achieved by using the correct language.
16, 9
C
2. Being able to use English technical and sustainable terminology related to profession.
Preparation for the relevant section from the recommended sources.
2
Sustainable Restaurant
Preparation for the relevant section from the recommended sources.
3
Food Waste Management
Preparation for the relevant section from the recommended sources.
4
Service Techniques
Preparation for the relevant section from the recommended sources.
5
Eggs
Preparation for the relevant section from the recommended sources.
6
Classification of Meats
Preparation for the relevant section from the recommended sources.
7
Turkish Cut of Beef and Lamb
Preparation for the relevant section from the recommended sources.
8
Poultry Meats
Preparation for the relevant section from the recommended sources.
9
Fish
Preparation for the relevant section from the recommended sources.
10
Herbs and Spices
Preparation for the relevant section from the recommended sources.
11
Adverbs of Cooking
Preparation for the relevant section from the recommended sources.
12
Cooking Adjectives
Preparation for the relevant section from the recommended sources.
13
Food Safety and Hygiene
Preparation for the relevant section from the recommended sources.
14
Burnt (movie)
Preparation for the relevant section from the recommended sources.
Resources
GastroEnglish Book and e-Book, https://gastroenglish.com/
Lecturer's lecture notes
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.
