Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
196000108104PROFESSIONAL FOREIGN LANGUAGE-VIIIElective484
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
1Effectively Use Professional English – Develop advanced reading, writing, listening, and speaking skills in professional English within the field of gastronomy and culinary arts.
2Master Culinary Terminology – Accurately understand and use common culinary terms and professional jargon in a professional kitchen environment.
3Analyze Recipes and Plan Menus – Interpret English-language recipes and create menu plans in accordance with international culinary standards.
4Enhance Restaurant Management and Guest Relations Skills – Communicate effectively in English regarding restaurant operations, customer satisfaction, and guest relations.
5Utilize 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
WeekTheoreticalPracticeLaboratory
1Introduction and Basic Professional English Skills – Overview of the course, objectives, and introduction to basic culinary terms.
2Culinary Terminology and Kitchen Equipment – Learning the names of kitchen tools and equipment along with essential kitchen commands.
3Reading Recipes and Measurement Units – Understanding recipes, cooking techniques, and converting between measurement systems.
4Menu Planning and Food Categories – Discussing different types of menus, food classifications, and nutritional values in English.
5Food and Beverage Pairing – Exploring international cuisine standards for pairing food and beverages effectively.
6Food Safety and Kitchen Hygiene – Covering food safety regulations, hygiene standards, and sanitation procedures in professional kitchens.
7Restaurant Management and Customer Service – Understanding key concepts of restaurant operations and effective customer communication.
8International Culinary Cultures – Comparing global culinary traditions and their respective gastronomic terminologies.
9Professional Kitchen Communication and Teamwork – Developing teamwork skills and mastering workplace communication in English.
10Allergens and Special Dietary Requirements – Discussing food allergies, dietary restrictions, and special nutrition needs in English.
11Case Studies and Problem-Solving – Analyzing real-life scenarios and developing problem-solving skills in culinary environments.
12Reading and Writing Technical Articles – Enhancing comprehension of culinary academic texts and improving professional writing skills.
13Industry-Specific Presentation Preparation and Delivery – Preparing and presenting a professional culinary topic in English.
14Final 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
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
none
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination14040
Final Examination16060
Attending Lectures11010
Individual Study for Mid term Examination155
Individual Study for Final Examination155
TOTAL WORKLOAD (hours)120
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
LO14            
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