Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
6	GST326	Professional English	4+0+0	4	4

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
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	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:

No	Learning 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	Knows the English equivalents of techniques applied in the kitchen.

Weekly Detailed Course Contents

Week	Topics	Materials
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	P4	P5	P7	P15
C1	5	5	5	5	5
C2	5	5	1	1	5
C3	5	5	1	3	5
C4	5	3	1	5	5

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