Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | YELDA SARIKAYA ERDEM (yelda.sarikaya@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | English | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The objective of this course is to introduce English basic concepts, structures and vocabulary to the Gastronomy students and have them use those in relevant contexts. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | They learn grammar structures used for professional purposes at pre-intermediate level. |
PO-5 Know at least one foreign language at level A2 Europe Language Portfolio. |
Examination |
| LO-2 | They learn profession-related vocabulary and terms. |
PO-8 Practices the grammar of foreign language, got in the university and internship. |
Examination |
| LO-3 | They can use the expressions at the basic level to be used at workplace. |
PO-8 Practices the grammar of foreign language, got in the university and internship. |
Examination |
| LO-4 | They can accomplish some of the workplace routines in the target language. |
PO-8 Practices the grammar of foreign language, got in the university and internship. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Recipes, hierarchy in the kitchen, knife types, kitchen equipment, kitchen tools, fruit and vegetables, drinks, grains, meat, herbs and spices | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction | Lecture |
| 2 | Type of Stable Foods | Lecture |
| 3 | Taxonomy of Food Items | Speaking- Role Play |
| 4 | Recipe translation | Lecture- Modelling-Speaking |
| 5 | Food Commonly Served in Restaurants | Lecture- Speaking- Role Play |
| 6 | Recipe translation | Speaking- Lecture- Dictionary Use |
| 7 | Beverages | Lecture- Speaking |
| 8 | mid-term exam | |
| 9 | Recipe translation | Lecture- Dictionary Use |
| 10 | Food and Taste | Lecture- Speaking- Asking and answering questions |
| 11 | Recipe translation | Lecture |
| 12 | Kitchen Equipments | Speaking- Role Play-Reading |
| 13 | Recipe translation | Lecture- Speaking- Dictionary Use |
| 14 | Taking Order in Restaurant | Lecture |
| 15 | Recipe translation | Speaking- Role Play |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | English For Gastronomy Sudents and Professional Chefs | |
| Required Course instruments and materials | ||
| Coursebook, Supplemantary books, Board, Notebook, Computer, Videos, Online materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 1 | 14 | 14 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 7 | 14 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 128 | ||