PROFESSIONAL CULINARY ARTS ENGLISH-II

Course Description

This course is intended for students who will continue to develop their range and competence in the language skills of their academic discipline and profession. The course is designed to equip students with general and specific terminology and expressions which will help them communicate efficiently in their field. Course also aims to give realistic and communicative practice of language skills, listening, reading, speaking and writing, needed in tourism, Also writing practice which will focus on the type of texts that they will nedd to produce in the industry,and will expose the students to industry situations, including dialogues, presentations, and interviews.

PROFESSIONAL CULINARY ARTS ENGLISH-II

Evaluation Tools (Active Term)

Course outcomes

1. 01 1. integrate necessary vocabulary for culinary arts,
2. 02 2. describe foods,
3. 03 3. explain their favourite cultural food,
4. 04 4. describe the differences between cuisines,
5. 05 5. express their eating habits.

Course Syllabus

Reference Books & Course Materials

1. 01 Evans, V., Dooley, J., & Hayley, R. (2017). Career Paths: Cooking, Express Publising.

Learning Outcomes

1. L01 1. integrate necessary vocabulary for culinary arts,
2. L02 2. describe foods,
3. L03 3. explain their favourite cultural food,
4. L04 4. describe the differences between cuisines,
5. L05 5. express their eating habits.

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix