GASTRONOMY AND CULINARY ARTS (ENGLISH) | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ENG101 | ||||||||
Course Title: | English I | ||||||||
Course Semester: | 1. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | EN | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Necessary | ||||||||
Level of course: |
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Course Lecturer(s): | Deniz KARACA |
Course Objectives: | Students know different literary genres and how to approach them. Students identify the literary tools that enhance the meaning in English. Students can introduce their ideas supported by textual clues. Students can use contemporary issues to exemplify their arguments. Students can analyze different characters and events from more than one perspective. Students can convey their arguments through organized reflection papers and critical essays. Students can integrate complicated grammar structures and literary tools to written and spoken discourses. |
Course Objective: | This course targets to improve students’ reading and critical thinking skills in English. The basis of the coursework includes the fundamental components of critical reading and thinking skills such as synthesizing, summarizing and responding to the different genres of text with unique perspectives. |
Mode of Delivery: | Face to face |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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.) |
Week | Subject | ||
1) | Using strategies for academic reading Previewing Using SQ3R system Using Annotations | ||
2) | Understanding organizational patterns Using context clues Recall strategies | ||
3) | Parts of argument Reasoning Evaluating arguments | ||
4) | Distinguishing fact from opinion Identifying bias Evaluating data Understanding connotations | ||
5) | Preparing presentations Strategies to present effective Poster presentation Oral presentation | ||
7) | Academic Reading Skills in Health-Related Fields (Practice) | ||
8) | Academic Reading Skills in Health-Related Fields (Practice) | ||
9) | Academic Reading Skills in Health-Related Fields (Practice) | ||
10) | Academic Reading Skills in Social Sciences (Practice) | ||
11) | Academic Reading Skills in Social Sciences (Practice) | ||
12) | Academic Reading Skills in Social Sciences (Practice) | ||
13) | Academic Reading Skills in Literature (Practice) | ||
14) | Academic Reading Skills in Literature (Practice) | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | ||||||||||||||
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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. |
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 |
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 | 2 | % 20 |
Oral examination | % 0 | |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | 1 | % 60 |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 160 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 160 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Laboratory | ||
Application | ||
Practice Exam | ||
Special Course Internship (Work Placement) | ||
Field Work | ||
Study Hours Out of Class | ||
Article Critical | ||
Article Writing | ||
Module Group Study | ||
Brainstorming | 3 | 3 |
Role Playing + Dramatizing | 1 | 2 |
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | 8 | 16 |
Homework (reading, writing, watching movies, etc.) | 7 | 14 |
Project Preparation + Presentation | ||
Report Preparation + Presentation | ||
Presentation / Seminar Preparation + Presenting | ||
Oral examination | ||
Preparing for Midterm Exams | 2 | 6 |
MIDTERM EXAM (Visa) | 1 | 2 |
Preparing for the General Exam | 9 | 18 |
GENERAL EXAM (Final) | 1 | 1 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 90 | |
ECTS (30 saat = 1 AKTS ) | 3 |