Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course 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

Week	Theoretical	Practice	Laboratory
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.