GASTRONOMY AND CULINARY ARTS (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: ING 113
Course Title: English-II
Course Semester: 2. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
2 2 3 3
Language of instruction: EN
Prerequisite of the course: ING 112 - English-I
Type of course: Necessary
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Öğr.Gör. Martin LOUIS DUNCAN
Öğr.Gör. Deniz KARACA

Purpose and content of the course

Course Objectives: This introductory course is designed to help students develop rhetorical,
critical and oral presentation skills. The course schedule consists of basic components such as principles of effective speech, oral message preparation, overcoming stage fright, audience analysis, non-verbal communication, effective use of language, reading from text, planning, preparation and objectives in speaking. Students learn awareness of vocabulary (such as appropriateness) and pronunciation (such as rhythm) for adequate communication. Moreover, developing intercultural awareness has an important place in the curriculum.
Course Objective: The course aims to provide context so that learners can establish a good connection with the target language and Anglo culture as a key step towards mastery.
Mode of Delivery: Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) This introductory course is designed to help students develop rhetorical, critical and oral presentation skills. The course schedule consists of basic components such as principles of effective speech, oral message preparation, overcoming stage fright, audience analysis, non-verbal communication, effective use of language, reading from text, planning, preparation and objectives in speaking. Students learn awareness of vocabulary (such as appropriateness) and pronunciation (such as rhythm) for adequate communication. Moreover, developing intercultural awareness has an important place in the curriculum. The course aims to provide context so that learners can establish a good connection with the target language and Anglo culture as a key step towards mastery.
Skills (Describe as Cognitive and/or Practical Skills.)
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

Course Topics

Week Subject
Related Preparation Pekiştirme
1) - Course introduction and orientation. - Icebreakers - English as an international language
2) - Intercultural communication, types of communication and global communication in English - Oral Presentation 1 - Rhetorical Focus: Informative discourse. - Skills Focus: Pronunciation. What about an accent? Tips and practice for clear oral expression
3) - Speaking in public - Skills Focus: Physical components. Breathing, posture and eye contact. - Assign teams and topics for Debate activity (Topics TBD) - Rhetorical focus: Analyzing and understanding the audience. Listen and discuss sample speech 1
4) - Oral Presentation 2 (Informative Speech) with Peer Review, Q&A - Skills Focus: Non-verbal communication and stage fright. - In-class debate teamwork. - Rhetorical Focus: Argumentation and refutation - Listen and discuss sample speech 2 - Debate instructions
5) - Debate 1 - Skills Focus: Debate format. - Rhetorical Focus: Persuasive discourse.
6) - Skills Focus: Gathering materials, developing and supporting your ideas - In-class reading and peer review of Persuasive Speech texts - Rhetorical Focus: Mnemonics, using notes and avoiding redundancy. Listen & discuss sample speech 3
7) - Skills Focus: Structuring a speech (intro, body & conclusion) - Rhetorical Focus: Using language to style your presentation. Listen and discuss sample speech 4.
8) MID-TERM
9) - Skills Focus: Designing and using Audio/Visual aids appropriately for presentations. - Rhetorical Focus: Description. Listen and discuss sample speech 6 - Assign Oral Presentation 3 (Descriptive speech: My hometown. My favorite place. My skill.) and peer review.
10) - Oral Presentation 3 (Descriptive speech). Peer feedback, Q&A - Rhetorical Focus: Anecdote/Narrative (A Memorable Day. My Last Holiday. A Glorious Victory) Listen and discuss sample speech 5. - Skills Focus: Editing for oral presentations
11) - Oral Presentation 4 (Anecdote/Narrative). Peer feedback, Q&A - Rhetorical Focus: “Elevator Pitch” Listen and discuss sample speech 6 - Oral Presentation 5 (“Elevator Pitch:” My invention, My movie, My video game, How to fix an Istanbul problem). Peer review, Q&A - Rhetorical Focus: Speeches for special occasions and extempore speaking. Listen and discuss sample speech 7.
12) - Oral Presentation 5 (“Elevator Pitch:” My invention, My movie, My video game, How to fix an Istanbul problem). Peer review, Q&A - Rhetorical Focus: Speeches for special occasions and extempore speaking. Listen and discuss sample speech 7
13) - Oral Presentation 6 (Speech for special occasion). Peer review, Q&A - Rhetorical Focus: Motivational speaking. Listen and discuss sample speech 8
14) - Peer review Motivational Speech - Make-up presentations
15) FINAL EXAM Final Exam: Motivational speech presentations and feedbacks
References: Love, Courtney. "Speech on Piracy." Delivered at the Digital Hollywood Online
Entertainment Conference. 16 May 2000.
"Chief Joseph Surrenders."
Chisholm, Shirley. "Equal Rights for Women." Delivered to the U.S. Congress.
19 February 1970.

This course uses no textbook, only various authentic sources too numerous to list here.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.
3) Defines the occupational safety rules in the working environment.
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
5) Develops creative menus
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
7) Recognizes and promotes national cuisine culture.
8) Designs menus within the framework of professional ethics and health rules.
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.
11) By using Turkish correctly, he/she has a command of his/her mother tongue.
12) Recognizes the concepts of teamwork and time management.
13) Develops cooking techniques.
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Practice Exam % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Special Course Internship (Work Placement) % 0
Field Study % 0
Article Critical % 0
Article Writing % 0
Module Group Study % 0
Brainstorming % 0
Role Playing + Dramatizing % 0
Out of Class Study % 0
Preliminary Work, Reinforcement % 0
Application Repetition etc. % 0
Homework (reading, writing, watching movies, etc.) % 0
Project Preparation + Presentation % 0
Report Preparation + Presentation % 0
Presentation / Seminar Preparation + Presenting % 0
Oral examination % 0
Midterms % 0
Final % 0
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 0
total % 0
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK % 0
total % 0

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 13 26
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.) 13 13
Project Preparation + Presentation 13 13
Report Preparation + Presentation 14 14
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 7 7
MIDTERM EXAM (Visa) 1 2
Preparing for the General Exam 13 13
GENERAL EXAM (Final) 1 2
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 90
ECTS (30 saat = 1 AKTS ) 3