TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	4
SEMESTER	Seventh Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learns the important terminology and the English equivalents of the concepts related to the field of gastronomy. 2) Reads various English reading passages related to the field of gastronomy. 3) Participates and produces various audio and visual activities related to the field of gastronomy. 4) Writes prescriptions in English.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	In this course, students learn to prepare and present a professional presentation in English, develop the necessary knowledge and skills, prepare an effective presentation, and learn the necessary steps (organization, language and body language). Also, the terms of gastronomy and cuisine are explained in professional English. Food recipes writing, reading and understanding skills are gained.
COURSE CONTENTS	WEEK TOPICS 1st Week The kitchen, the hierarchical structure in the kitchen and the hierarchical structure in the restaurant 2nd Week kitchen utensils 3rd Week Basic applications and taste in the kitchen 4th Week Units of measure and food safety 5th Week Prescribing 6th Week MIDTERM EXAM 7th Week Kitchen safety and nutrition 8th Week Meats, seafood and dairy products 9th Week Fruits, vegetables, spices and herbs 10th Week Pastas 11th Week Legumes and seeds 12th Week Pastry
RECOMENDED OR REQUIRED READING	? A. Career Paths: Cooking by Virginia Evans, Jenny Dooley, Ryan Hayley, Express Publishing
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Other 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam Preparation for Quiz Individual or group work Preparation for Final exam Course hours Preparation for Midterm exam Laboratory (including preparation) Final exam Homework Total Workload Total Workload / 30 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No