PROFESSIONAL CULINARY ARTS ENGLISH-I
- Course
- ENGL209 - PROFESSIONAL CULINARY ARTS ENGLISH-I
- Department
- School of Foreign Languages
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 4
- T+P+L
- 2 + 0 + 2
- Course Coordinator(s)
- Sr. Instr. Feryal VARANOĞULLARI
- Prerequisite
- -
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-I
Evaluation Tools (Active Term)
| Item | Type | Weight (%) |
|---|---|---|
| Mid-term Examination | Midterm | 35 |
| Final EXmination | Final | 40 |
| Quiz 1 | Quiz | 10 |
| Quiz 2 | Quiz | 15 |
| Total | 100 | |
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Introduction to the course |
| Week 2 | Unit 1 The Kitchen |
| Week 3 | Unit 2 People in the Kitchen and Unit 3 People in a Restaurant |
| Week 4 | Unit 4 Tools-I ; Unit 5 Tools II ; Unit 6 Tools III |
| Week 5 | Unit 7 Appliances |
| Week 6 | Unit 8 Basic Actions-I |
| Week 7 | Unit 9 Basic Actions-II |
| Week 8 | Midterm examinations (09-20 November 2026) |
| Week 9 | Midterm examinations (09-20 November 2026) |
| Week 10 | Unit 10 Flavors |
| Week 11 | Unit 11 Measurements-I and Unit 12 Measurements-II |
| Week 12 | Unit 13 Food safety and Unit 14 Kitchen safety |
| Week 13 | Unit 15 Nutrition and Unit 16 Meats |
| Week 14 | Unit 17 Seafood |
| Week 15 | Unit 18 Dairy and Final examinations (04-15 January 2027) |
Reference Books & Course Materials
- 01 Evans, V., Dooley, J., & Hayley, R. (2017). Career Paths: Cooking, Express Publising.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
- P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
- P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
- P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
- P05 5. Students will be able to compete at national and international scales.
- P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
- P07 7. Students will be able to organize and manage catering events.
- P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
- P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
- P10 10. Students will be able to apply food and beverage cost control methods.
- P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
- P12 12. Students will be able to plan and maintain the professional processes.
- P13 13. Students will be able to acquire and develop entrepreneurial ability.
- P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
- P15 15. Students will be able to have knowledge of a foreign language at basic level.
Po-Lo Matrix
The PO-LO matrix has not been populated yet.