Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

CHN111

Course Name:

Basic Chinese-I

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	4

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Foreign Language Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. BUSE ÖZLEM GÜVEN

Course Lecturer(s):

Ar.Gör. BUSE ÖZLEM GÜVEN
Öğr.Gör. BAHAR KILIÇ
Öğr.Gör. AYÇA ÇANAKÇILI
Dr. BİLİNMİYOR BEKLER

Course Assistants:

Course Objective and Content

Course Objectives:	Enabling students to form a culture about China, to understand and know basic Chinese words, to express themselves in simple words
Course Content:	Introduce yourself, introduce your family simply, learning numbers, units, countries, and simple grammatical structures

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Acquiring knowledge and understanding of China and Chinese culture
2 - Skills
Cognitive - Practical
1) To be able to understand basic words and form sentences in Chinese
2) Introducing himself in a simple way
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Introduction to China and Chinese	yok
2)	My name is David (noun clauses)	textbook
3)	My name is David (question clauses)	textbook
4)	This is Anny's map (positive pronoun)	textbook
5)	This is Anny's map (有 sentence)	textbook
6)	This is Anny's map (measure expressions)	textbook
7)	review	textbook and notes
8)	midterm exam	textbook and notes
9)	How many people are in your family? (interrogative pronouns)	textbook
10)	How many people are in your family? (personal pronouns)	textbook
11)	How many students are in your class? (counting numbers)	textbook
12)	How many students are in your class? (questions with counting numbers)	textbook
13)	final exam	textbook and notes

Sources

Course Notes / Textbooks:	成功之路 - 起步骗 -1 Başarının yolu - Başlangıç -1
References:	Road to success

Course-Program Learning Outcome Relationship

Learning Outcomes	1	3	1
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Learning Activity and Teaching Methods

Expression
Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Quizzes	2	% 30
Midterms	1	% 30
Final	1	% 30
total		% 100
PERCENTAGE OF SEMESTER WORK		% 70
PERCENTAGE OF FINAL WORK		% 30
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	28	2	56
Application	16	2	32
Homework Assignments	4	2	8
Quizzes	2	4	8
Midterms	1	2	2
Final	1	2	2
Total Workload			108