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

General course introduction information

Course Code:

CORE301

Course Name:

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. VOLGA KURBANZADE
Öğr.Gör. B.Öğretim Elemanı
Öğr.Gör. CEM AKSİNER

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to help students develop their reading and writing skills at B1 level.

Course Content:

This intermediate course is designed to help students develop specific skills required for academic reading, including skimming, scanning, identifying organizational patterns, constructing meaning by making inferences, identifying topic sentences and distinguishing fact from opinion. Students will also develop skills specific to writing, including use of logic flow and paragraph organization, incorporation of both facts and personal opinions, ensuring unity and coherence, comparing and contrasting along with explaining processes.

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) Skimming and Scanning Writing a Paragraph
3) Recognizing Point of View Writing Surveys Writing a Short Report based on a Survey
4) REVISION
5) Identifying Main Ideas and Supporting Details Comparing and Contrasting in a Paragraph Writing a Compare and Contrast Paragraph
6) Constructing Meaning by Making Inferences Using Definitions Writing a Definition Paragraph
7) REVISION
8) MID-TERM
9) Evaluating Research Sources Using Register and Tone Writing a Formal Email
10) Identifying Organizational Patterns Ensuring Unity and Coherence Writing a Short Summary
11) REVSION
12) Interpreting Visual Elements Explaining Processes Writing a Process Paragraph
13) Distinguishing Fact from Opinion Write a Compare and Contrast ESSAY Writing a Compare and Contrast ESSAY
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 INTRODUCTION	Leap-2 Intermediate Reading and Writing
2)	Reading 1 "Looking for Money: Crowdfunding and Angels" p. 3-10 Focus on Writing p.16-17	Leap-2 Intermediate Reading and Writing
3)	Reading 1 ""Man vs. Robot""p.27-33 Focus on Writing p.33	Leap-2 Intermediate Reading and Writing
4)	REVISION	Leap-2 Intermediate Reading and Writing
5)	Reading 1: ""Bicycling: Health Risk or Benefit""p.49-56 Focus on Writing p.61-63 "	Leap-2 Intermediate Reading and Writing
6)	Reading 1:"The Walking Cure" p. 73-78 Focus on Writing p.85-86	Leap-2 Intermediate Reading and Writing
7)	REVISION	Leap-2 Intermediate Reading and Writing
8)	MID-TERM	Leap-2 Intermediate Reading and Writing
9)	Reading 1:""Three ways 3D Printing Could Revolutionize Health Care"" p.95-102 Focus on Writing p.107-109	Leap-2 Intermediate Reading and Writing
10)	Reading 1:""Guide to Augmented Reality"" p. 119-125 Focus on Writing p.125-127	Leap-2 Intermediate Reading and Writing
11)	REVISION	Leap-2 Intermediate Reading and Writing
12)	Reading 1:"" To Adapt MOOC, or not? That is No Longer a Question"" p. 141-148 Focus on Writing p.154-155	Leap-2 Intermediate Reading and Writing
13)	Reading 1:""Seeing Red: A History of Natives in Canadian Newspapers"" p.165-172 Focus on Writing p.178-179	Leap-2 Intermediate Reading and Writing
14)	REVISION	Leap-2 Intermediate Reading and Writing
15)	FINAL EXAM WEEK	Leap-2 Intermediate Reading and Writing
16)	FINAL EXAM WEEK	Leap-2 Intermediate Reading and Writing

Sources

Course Notes / Textbooks:	Leap-2 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
Reading
Homework
Project preparation
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
Group project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Project	2	% 20
Midterms	1	% 20
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	15	41
Midterms	16	16
Final	16	16
Total Workload		128