Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
5GST325Professional English I4+0+044

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Compulsory
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 Oral presentation, question and answer, presentation
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Barış Yalınkılıç
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.
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 4 56
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 4 114

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Knows the English equivalent of basic foods and beverages.
2 Knows kitchen equipment and the English equivalents of kitchen parts.
3 Knows the English equivalents of the hierarchical structure in the kitchen.
4 Knows basic English verbs and adjectives used in the kitchen.
5 Knows the English equivalents of general expressions related to gastronomy.


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 Staple foods Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book - I). Detay Yayınları, Ankara.
3 Food taxonomy Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
4 Foods served in restaurant Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
5 Beverages Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
6 Sensory analysis Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
7 Kitchen equipment Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
8 Midterm exam
9 Knife Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
10 Kitchen brigade Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
11 Kitchen plan Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
12 Units of measurement Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
13 Fundamental actions in kitchen Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
14 Fundamental actions in kitchen Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
15 General overview


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 2 5
C2 5 5 2 5
C3 5 5 5
C4 5 5 2 5
C5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=209008&curProgID=5713&lang=en