| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000107104 | PROFESSIONAL FOREIGN LANGUAGE-VII | Compulsory | 4 | 7 | 5 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to provide the students with the necessary professional English language knowledge, literacy and speaking skills. |
| Name of Lecturer(s) |
| Öğr. Gör. Dr. Yunus Emre GENÇ |
| Learning Outcomes |
| 1 | Gains the ability to learn and use the intermediate level grammar concepts in English. | | 2 | Learning the common professional concepts in English. | | 3 | Makes it possible to interpret the learned professional terms and use them as sentences. | | 4 | Gives the students the ability to provide intermediate verbal communication with other students. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| In addition to the intermediate grammar concepts in the English language, it includes the English equivalents of the vocational concepts that the student will face frequently during his / her undergraduate and professional life, and the ability to understand and translate the texts at the intermediate level. |
| Weekly Detailed Course Contents |
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| 1 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 2 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 3 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 4 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 5 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 6 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 7 | Text translations related to frequently used words, concepts and expressions in gastronomy and culinary arts. | | | | 8 | Midterm | | | | 9 | Reading and discussing articles related to gastronomy and culinary arts. | | | | 10 | Reading and discussing articles related to gastronomy and culinary arts. | | | | 11 | Reading and discussing articles related to gastronomy and culinary arts. | | | | 12 | Reading and discussing articles related to gastronomy and culinary arts. | | | | 13 | Reading and discussing articles related to gastronomy and culinary arts. | | | | 14 | Final Exam | | |
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| Recommended or Required Reading |
| English for Gastronomy Students and Professional Chefs Student's Book-I Necdet KOÇ 4th Edition, Rdy & Venus Publishing, September 2022 |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | English | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 10 | 10 |
| Final Examination | 1 | 50 | 50 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 70 | 70 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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