|
Description of Individual Course UnitsCourse Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 196000108104 | PROFESSIONAL FOREIGN LANGUAGE-VIII | Elective | 4 | 8 | 4 |
| Level of Course Unit | First Cycle | Objectives of the Course | This course aims to equip students in the field of gastronomy and culinary arts with advanced professional English language skills, enhancing their proficiency in reading, writing, listening, and speaking. | Name of Lecturer(s) | DOÇ. DR. GÜLÇİN YILDIZ | Learning Outcomes | 1 | Effectively Use Professional English – Develop advanced reading, writing, listening, and speaking skills in professional English within the field of gastronomy and culinary arts. | 2 | Master Culinary Terminology – Accurately understand and use common culinary terms and professional jargon in a professional kitchen environment. | 3 | Analyze Recipes and Plan Menus – Interpret English-language recipes and create menu plans in accordance with international culinary standards. | 4 | Enhance Restaurant Management and Guest Relations Skills – Communicate effectively in English regarding restaurant operations, customer satisfaction, and guest relations. | 5 | Utilize English in Academic and Professional Settings – Apply English effectively and accurately in both academic studies and professional culinary environments. |
| Mode of Delivery | Daytime Class | Prerequisites and co-requisities | NONE | Recommended Optional Programme Components | none | Course Contents | Throughout the course, students will develop their English competency in key areas such as culinary terminology, recipe interpretation, menu planning, food and beverage pairing, kitchen hygiene, food safety, restaurant management, and guest relations. Additionally, the course will focus on industry-specific communication strategies, international culinary cultures, and effective communication in professional kitchen environments. The curriculum is designed to support students with practical applications, including professional dialogues, case studies, technical articles, and industry-related presentations, enabling them to use English effectively in both academic and professional settings. | Weekly Detailed Course Contents | |
1 | Introduction and Basic Professional English Skills – Overview of the course, objectives, and introduction to basic culinary terms. | | | 2 | Culinary Terminology and Kitchen Equipment – Learning the names of kitchen tools and equipment along with essential kitchen commands. | | | 3 | Reading Recipes and Measurement Units – Understanding recipes, cooking techniques, and converting between measurement systems. | | | 4 | Menu Planning and Food Categories – Discussing different types of menus, food classifications, and nutritional values in English. | | | 5 | Food and Beverage Pairing – Exploring international cuisine standards for pairing food and beverages effectively. | | | 6 | Food Safety and Kitchen Hygiene – Covering food safety regulations, hygiene standards, and sanitation procedures in professional kitchens. | | | 7 | Restaurant Management and Customer Service – Understanding key concepts of restaurant operations and effective customer communication. | | | 8 | International Culinary Cultures – Comparing global culinary traditions and their respective gastronomic terminologies. | | | 9 | Professional Kitchen Communication and Teamwork – Developing teamwork skills and mastering workplace communication in English. | | | 10 | Allergens and Special Dietary Requirements – Discussing food allergies, dietary restrictions, and special nutrition needs in English. | | | 11 | Case Studies and Problem-Solving – Analyzing real-life scenarios and developing problem-solving skills in culinary environments. | | | 12 | Reading and Writing Technical Articles – Enhancing comprehension of culinary academic texts and improving professional writing skills. | | | 13 | Industry-Specific Presentation Preparation and Delivery – Preparing and presenting a professional culinary topic in English. | | | 14 | Final Assessment and Practical Exam – Evaluating students’ progress in professional English through an oral and written assessment. | | |
| Recommended or Required Reading | Handouts
Reader at Work - II | Planned Learning Activities and Teaching Methods | | 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 | Turkish | Work Placement(s) | none |
| Workload Calculation | |
Midterm Examination | 1 | 40 | 40 | Final Examination | 1 | 60 | 60 | Attending Lectures | 1 | 10 | 10 | Individual Study for Mid term Examination | 1 | 5 | 5 | Individual Study for Final Examination | 1 | 5 | 5 | |
Contribution of Learning Outcomes to Programme Outcomes | LO1 | 4 | | | | | | | | | | | | | LO2 | | 5 | | | | | | | | | | | | LO3 | | | 5 | | | | | | | | | | | LO4 | | | | 5 | | | | | | | | | | LO5 | | | | | 4 | | | | | | | | |
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|
|
|