Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
6GST326Professional English4+0+04405.08.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
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 Oral Presentation, Q&A, lecture
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Tuba Özgül Kutlu
Instructor Berna Binazir
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 4 56
Hours for off-the-c.r.stud 14 1 14
Mid-terms 1 15 15
Final examination 1 28 28
Total Work Load   Number of ECTS Credits 4 113

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 The student can use basic culinary English grammar.
2 The student can understand written English texts about the kitchen.
3 The student can engage in English dialogues in a kitchen context.
4 The student can use new English words and terms in the culinary field.
5 The student can make inferences from English texts in the culinary field.
6 The student can create meaningful sentences in professional English.

 
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 Dry-heat cooking methods Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
3 Dry-heat cooking methods Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
4 Moist-heat cooking methods Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
5 Moist-heat cooking methods Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
6 Other cooking methods Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
7 Culinary knife cuts Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
8 Midterm Exam
9 Mechanical techniques Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
10 Chemical techniques Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
11 Mice en Place Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
12 Elements of a recipe Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
13 Types of recipes Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
14 Types of recipes Koç, N., 2021. English for Gastronomy Students and Professional Chefs (Student Book). Detay Yayınları, Ankara.
15 Types of recipes

 
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 5 5 5 5
C2 5 5 1 1 5
C3 5 5 1 3 5
C4 5 3 1 5 5
C5 5
C6 5

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211159&curProgID=5713&lang=en