Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| PROFFESIONAL ENGLISH II | GMS3215352 | Spring Semester | 2+0 | 2 | 3 |
| Course Program | Pazartesi 12:45-13:30 Pazartesi 13:30-14:15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | English |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect.Dr. Armin AMANPOUR |
| Name of Lecturer(s) | Lect.Dr. Özgür ÖLCE |
| 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. |
| Course Content | This course contains; Dry heat cooking methods ,Moist heat cooking methods ,Culinary knife cuts ,Mechanical techniques ,Chemical techniques ,Mice en place ,Elements of a recipe ,Types of recipes ,Writting skills I ,Writting skills II ,Writting skills III ,Writting skills IV ,Writting skills V . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Uses English terminology related to gastronomy. | 1, 16 | C |
| Discusses topics in the field of gastronomy. | 10, 16, 19 | |
| Supports some important situations in daily life, such as greeting, shopping, asking for and giving an address. | 16, 19 | C |
| Uses it to communicate in English with foreign customers or colleagues in the work environment. | 16 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Dry heat cooking methods | |
| 2 | Moist heat cooking methods | Researching cooking methods |
| 3 | Culinary knife cuts | |
| 4 | Mechanical techniques | |
| 6 | Chemical techniques | |
| 7 | Mice en place | Researching the term mice en place |
| 8 | Elements of a recipe | |
| 9 | Types of recipes | |
| 10 | Writting skills I | |
| 11 | Writting skills II | |
| 12 | Writting skills III | |
| 13 | Writting skills IV | |
| 14 | Writting skills V | |
| 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 | GMS3215352 | Spring Semester | 2+0 | 2 | 3 |
| Course Program | Pazartesi 12:45-13:30 Pazartesi 13:30-14:15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | English |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect.Dr. Armin AMANPOUR |
| Name of Lecturer(s) | Lect.Dr. Özgür ÖLCE |
| 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. |
| Course Content | This course contains; Dry heat cooking methods ,Moist heat cooking methods ,Culinary knife cuts ,Mechanical techniques ,Chemical techniques ,Mice en place ,Elements of a recipe ,Types of recipes ,Writting skills I ,Writting skills II ,Writting skills III ,Writting skills IV ,Writting skills V . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Uses English terminology related to gastronomy. | 1, 16 | C |
| Discusses topics in the field of gastronomy. | 10, 16, 19 | |
| Supports some important situations in daily life, such as greeting, shopping, asking for and giving an address. | 16, 19 | C |
| Uses it to communicate in English with foreign customers or colleagues in the work environment. | 16 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Dry heat cooking methods | |
| 2 | Moist heat cooking methods | Researching cooking methods |
| 3 | Culinary knife cuts | |
| 4 | Mechanical techniques | |
| 6 | Chemical techniques | |
| 7 | Mice en place | Researching the term mice en place |
| 8 | Elements of a recipe | |
| 9 | Types of recipes | |
| 10 | Writting skills I | |
| 11 | Writting skills II | |
| 12 | Writting skills III | |
| 13 | Writting skills IV | |
| 14 | Writting skills V | |
| 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 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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