Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
-1ASC249Professional Foreign Language3+0+03516.09.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The aim of the course is to make the written, visual and auditory materials in English related to the field of gastronomy understandable by the students.
Course Content Course content; cooking techniques, tools and equipmens, recipe types, recipe reading, measurement units, reading, writing and listening to articles on different concepts in the field of gastronomy from English texts.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Undefined ÖZGÜR ÖLÇE
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
Course Notes Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.

Course Category
Mathematics and Basic Sciences %10
Engineering %20
Social Sciences %10
Science %20
Field %40

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 4 56
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 128

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can read and write different types of recipes in English.
2 Can explain different cooking techniques in detail in English.
3 Knows the English names of tools and equipment used in the kitchen.
4 Recognizes different international measurement units and can provide the necessary conversions.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Professional English Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
2 Standard recipe, US Customary Units, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
3 Passive voice, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
4 Sauteing technique, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
5 Recipe types, units of measurement, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
6 Cutting techniques, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
7 Grilling, Parts of knife, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
8 Midterm exam
9 Food Safety, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
10 HACCP, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
11 Baking, leavening agents, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
12 Haute cuisine, beef cuts, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
13 Roasting, Maillard reaction, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
14 Basting, barding, larding, reading and listening Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 5 2 2 4 5 5 5 3 2 4 3 1
C1 5 2 2 4 5 5 5 3 2 3 3 1
C2 5 2 2 4 5 5 5 2 2 3 3 1
C3 5 2 2 4 5 5 5 2 2 5 3 1
C4 5 2 2 4 5 5 5 2 2 3 3 1

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113124&curProgID=5609&lang=en