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

General course introduction information

Course Code:

CORE202

Course Name:

Pre-Intermediate Academic Spoken English

Course Semester:

Spring

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. AYKUT GÜLŞAHİN

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to help students improve their listening and speaking skills at A2 level.

Course Content:

This pre-intermediate course is a follow-up to CORE 201 and it provides students with exposure to audio from a variety of contexts that incorporate useful vocabulary with the purpose of increasing their listening skills. These skills include listening for main points and specific details, identifying opinions and inferences, following sequences, and assessing the audios with critical thinking by asking analytical questions. As for speaking skills, students develop their ability to express opinions, give instructions, maintain conversation, and respond to suggestions.

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 INTRODUCTION
2) • Listening to understand • Starting, maintain and end a conversation • Introducing yourself and another person
3) • Listening for main points • Using linking words • Explaining an invention to a partner and then discuss it
4) REVISION
5) • Listening for specific details • Using talking points • Examining and present a sharing economy business
6) • Listening to compare • Disagreeing politely • Describing your dream job and compare two jobs
7) REVISION
8) MID-TERM EXAM
9) • Listening for opinions • Expressing an opinion • Presenting an opinion and discuss it in a group
10) "• Listening to infer the meaning of words • Giving instructions • Preparing a set of instructions then present and discuss in a group
11) REVISION
12) • Structuring a presentation • Talking about a new habit and discuss it in a group
13) REVISION
14) • Listening for sequence • Making and respond to suggestion • Discussing an extinction event and share ideas in a panel discussion
15) FINAL WEEK
16) FINAL WEEK
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	COURSE INTRODUCTION	Leap-1 Pre-Intermediate Lıstening Speaking
2)	Listening 1: What Will You Learn? p. 2-8 Listening 3: p.15-19 Focus on Speaking p. 19-20 Final Assignment p. 21	Leap-1 Pre-Intermediate Lıstening Speaking
3)	Listening 1: The Joy of Inventing p. 22-28 Listening 3: p.34-37 Focus on Speaking p. 33 Warm-up Assignment p. 34	" Leap-1 Pre-Intermediate Lıstening Speaking
4)	REVISION	Leap-1 Pre-Intermediate Lıstening Speaking
5)	Listening 1: The Sharing Economy p. 40-47 Listening 3: p.53-57 Focus on Speaking p. 50 Warm-up Assignment p. 51 Academic Survival skill p.52	Leap-1 Pre-Intermediate Lıstening Speaking
6)	Listening 1: The Sharing Economy p. 58-65 Listening 3: p.71-75 Focus on Speaking p. 70 Warm-up Assignment p.70-71	Leap-1 Pre-Intermediate Lıstening Speaking
7)	REVISION	Leap-1 Pre-Intermediate Lıstening Speaking
8)	MID-TERM EXAM	Leap-1 Pre-Intermediate Lıstening Speaking
9)	Listening 1:Where Will You Live? p. 78-84 Listening 3: p.91-95 Focus on Speaking p. 89-90 Warm-up Assignment p. 90-91	Leap-1 Pre-Intermediate Lıstening Speaking
10)	Listening 1: Earth, Your Home p. 98-105 Listening 3: p.112-115 Focus on Speaking p. 110-111 Warm-up Assignment p. 111-112	Leap-1 Pre-Intermediate Lıstening Speaking
11)	REVISION	Leap-1 Pre-Intermediate Lıstening Speaking
12)	Listening 1: Be a Perfect Human p. 118-126 Listening 3: p.131-135 Focus on Speaking p. 130 Warm-up Assignment p. 131	Leap-1 Pre-Intermediate Lıstening Speaking
13)	REVISION	Leap-1 Pre-Intermediate Lıstening Speaking
14)	Listening 1: The Sixth Extinction p. 138-145 Listening 3: p.15-19 Focus on Speaking p. 149 Warm-up Assignment p. 150 Academic Survival skill p.1150-151	Leap-1 Pre-Intermediate Lıstening Speaking
15)	FINAL WEEK
16)	FİNAL WEEK

Sources

Course Notes / Textbooks:	Leap-1 Pre-Intermediate Lıstening Speaking
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
Individual study and homework
Lesson
Group study and homework
Reading
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)
Homework

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	2	% 30
Midterms	1	% 30
Final	1	% 40
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	16	16
Total Workload		129