Gastronomy And Culinary Arts (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | CORE302 | ||||||||
Course Name: | Intermediate Academic Spoken English | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Foreign Language Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. ZEYNEP GÜLER | ||||||||
Course Lecturer(s): |
Öğr.Gör. AYKUT GÜLŞAHİN |
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Course Assistants: |
Course Objectives: | To improve students' Listening and Speaking skills |
Course Content: | Orta seviyedeki bu ders CORE 301 dersinin devamı niteliğindedir ve içerikten anlam çıkarma, ritim için dinleme, bütüncül düzen oluşturma, aktif dinleme stratejileri kullanma ve belirli bir amaç için dinlemeyi de içeren çeşitli dinleme parçaları aracılığıyla öğrencilerin pratik yapmasına ve dinlediklerini anlamayı pekiştirmelerine yardımcı olmak amacıyla planlanmıştır. Ayrıca öğrenciler bu derste, tonlama ve vurgu, görsel gereçler gibi gereçlerle konuşma, dinleyicilerin ilgisini canlı tutma, sözsüz iletişim işaretleriyle mesajı iletme ve görüş bildirme de dahil olmak üzere, çeşitli anlatımsal dil becerileri üzerinde çalışma imkanı bulmaktadır. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Listening for Main Ideas: Listening:1 p. 2-8 (Video) / Listening:2 p. 11- 14 & Academic Survival Skill: p.9-10 | Course Book |
2) | Managing a Conversation: Focus on Speaking: p. 15 & Warm-up Assignment p. 17 | Course Book |
3) | Using Active Listening Strategies: Listening:1 p. 24-30 / Listening:2 p. 32-35 (Video) | Course Book |
4) | Using Intonation and Stress: Focus on Speaking: p.15 / Warm-up Assignment p. 37 & Academic Survival Skill: p.41-42 | Course Book |
5) | Listening for a Purpose: Listening:1 p. 44-50 / Listening:2 p. 52-56 (Video) | Course Book |
6) | Learning Interviewing Skills: Focus on Speaking: p. 56 & Academic Survival Skill:p. 58 / Warm-up Assignment p. 59 | Course Book |
7) | Inferring Meaning from Context: Listening:1 p. 66-72 / Listening:2 p. 74-78 (Video) | Course Book |
8) | Midterm Week | |
9) | Keeping a Listener’s Attention: Focus on Speaking: p. 78 & Academic Survival Skill: p. 80-81 / Warm-up Assignment p. 82 | Course Book |
10) | Building Schema: Listening:1 p. 88-94 (Video) / Listening:2 p. 96-100 Using Register and Tone: Focus on Speaking: p. 78 & Academic Survival Skill: p. 101-102 / Warm-up Assignment: p. 102-103 | Course Book |
11) | Predicting and Inferring Ideas: Listening:1 p. 110-117 / Listening 2: p. 123-127 (Video) | Course Book |
12) | Speaking with aids: Focus on Speaking: p.127 & Academic Survival Skill: p. 122-123 / Warm-up Assignment: p. 123-124 | Course Book |
13) | Listening for Rhythm: Listening:1 p. 130-138 / Listening:2 p. 141-145 (Video) Enhancing Your Message with Non-Verbal Communication: Focus on Speaking: p. 140 & Academic Survival Skill: p. 149-150 / Warm-up Assignment: p. 82 | Course Book |
14) | Distinguishing Fact from Opinion: Listening:1 p. 152-159 / Listening 2: p. 167-170 (Video) | Course Book |
15) | Constructing an Argument: Focus on Speaking: p. 165-166 & Academic Survival Skill: p. 170 / Warm-up Assignment: p. 166-167 | Course Book |
16) | Final Week |
Course Notes / Textbooks: | Pearson - LEAP 2 Listening and Speaking Intermediate |
References: | Online materials and worksheets |
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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. |
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. |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Reading | |
Homework | |
Project preparation | |
Q&A / Discussion | |
Web Based Learning |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Group project | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 5 | % 20 |
Project | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 64 |
Study Hours Out of Class | 16 | 16 |
Homework Assignments | 16 | 16 |
Midterms | 16 | 16 |
Final | 16 | 16 |
Total Workload | 128 |