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

General course introduction information

Course Code:

CORE201

Course Name:

Pre-Intermediate Academic Written English

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 :

Öğr.Gör. ÖZLEM GÖKKURT

Course Lecturer(s):

Öğr.Gör. NESLİ YAĞMUR AVUTMAN
Öğr.Gör. CEM AKSİNER
Öğr.Gör. B.Öğretim Elemanı
Öğr.Gör. VOLGA KURBANZADE

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to help students develop their reading and writing skills at A2 level.

Course Content:

Alt orta seviyedeki bu ders öğrencilere, tarihsel, betimsel ve kişisel görüş bildirdikleri kompozisyonlar aracılığıyla okuma becerilerini geliştirebilme imkanı veren okuma alıştırmaları sunmaktadır. Ana fikri ve destekleyici ayrıntıları bulma, benzerlikleri fark etme, okumadan önce tahmin yürütme ve çıkarımları saptama gibi becerilerin üzerinde çalışılmaktadır. Yazma kısmı ise, fikirlerini ifade etme, kıyaslama yapma, bileşik cümleler yazma, süreçleri tanımlama ve anketler için soru üretme gibi becerileri kapsamaktadır.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) COURSE INTRODUTION
2) · Predicting before reading · Writing simple sentences • Writing a list of goals • Writing your goals in a paragraph
3) · Finding the main idea in a text · Writing compound sentences • Describing an innovation • Writing a descriptive paragraph
4) REVISION
5) · Identifying supporting details · Using conjunctions to write sentences · Writing a chronological list and a chronological paragraph
6) · Scanning for specific information · Writing simple messages · Writing an informal message and formal email
7) REVISION
8) MID-TERM EXAM
9) Recognizing comparisons • Comparing in a paragraph · Creating a Venn diagram and write a comparison paragraph
10) · Guessing the main purpose of a text · Writing an opinion paragraph · Creating a table with facts and opinions and write an opinion paragraph
11) REVISION
12) · Guessing a process · Describing a process · Writing steps in a process and a process paragraph
13) ·Making inferences when you read · Writing questions for a questionnaire · Writing a short questionnaire and summarizing the findings in a paragraph
14) REVISION
15) FINAL EXAM WEEK
16) FINAL EXAM WEEK
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	COURSE INTRODUTION	Leap 1 Reading Writing
2)	Reading 1 p. 4-9 " Never too Late to Learn" Focus on Writing p.9-10	Leap 1 Reading Writing
3)	Reading 1 p.23-28 " Significant Positive Change" Focus on Writing p.34	Leap 1 Reading Writing
4)	Revision	Leap 1 Reading Writing
5)	Reading 1 p.43-48 "A Women's Business" Focus on Writing p.49	Leap 1 Reading Writing
6)	Reading 1 p.63-69"From Horses to E-mail" Focus on Writing p.74	Leap 1 Reading Writing
7)	Revision	Leap 1 Reading Writing
8)	Mid-Term Exam
9)	Reading 1 p.83-89 "Smaller, Faster, and Cheaper" Focus on Writing p.94	Leap 1 Reading Writing
10)	Reading 1 p.103-109 "Are You Shaped by Nature or Nurture?" Focus on Writing p.120	Leap 1 Reading Writing
11)	Revision	Leap 1 Reading Writing
12)	Reading 1 p.123-129 "A Robot that You Can Swallow" Focus on Writing p.133-134	Leap 1 Reading Writing
13)	Reading 1 p.143-149 "Predicting the Future" Focus on Writing p.155-156	Leap 1 Reading Writing
14)	Revision	Leap 1 Reading Writing
15)	FINAL EXAM WEEK	Leap 1 Reading Writing
16)	FİNAL HAFTASI

Sources

Course Notes / Textbooks:	Leap-1 Pre-Intermediate Reading and Writing
References:	Online materials and worksheets

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16
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
Group study and homework
Homework
Q&A / Discussion
Web Based Learning

Assessment & Grading Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 15
Midterms	1	% 30
Final	1	% 40
Yazma Ödev Dosyası	1	% 15
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	55
Homework Assignments	16	42
Midterms	16	16
Final	15	15
Total Workload		128