TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | UIN102 |
| Name | English II |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (16 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Label | CU Common Courses (University) C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
This course is designed to provide students practice in reading, listening, writing and speaking besides initial language and vocabulary input.
Course Content
This course covers the teaching of reading, writing, listening and reading skills besides grammar and vocabulary.
Course Precondition
None
Resources
Evolve Student's Book and Workbook, Evolve Itools
Notes
Related Videos and materials from Youtube, google and other websites.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Uses everyday phrases and very basic phrases related to survival skills. |
| LO02 | Explains frequently used sentences and expressions in listening and reading texts. |
| LO03 | Uses frequently used sentences and expressions in most common occasions. |
| LO04 | Introduces him/herself in social occasions in a relevant way. |
| LO05 | Communicates about personal details in social occasions in a relevant way. |
| LO06 | Communicates on familiar and routine matters in social contexts. |
| LO07 | Describes his/her background, immediate environment and matters in written and oral form. |
| LO08 | Writes a biographical paragraph at basic level. |
| LO09 | Writes short and simple paragraphs about various topics. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | 5 |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 5 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 5 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Talk about activities and news happening these days. | Students should review the previous subjects | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Write a blog about things happening these days | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Alıştırma ve Uygulama |
| 3 | Talk about your skills and abilities. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Grup Çalışması, Beyin Fırtınası |
| 4 | Write an online comment with your opinion. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 5 | Talk about travel and vacations, make travel plans. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 6 | Ask for information in a store, Write a description of a place | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 7 | Revision of the previous subjects so far | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Soru-Cevap |
| 8 | Mid-Term Exam | Review of the previous subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Make plans for future events. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 10 | Write an online invitation. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Alıştırma ve Uygulama |
| 11 | Talk about people, places, events and things in the past. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Write an email about things you keep from your past. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Gösterip Yaptırma |
| 13 | Talk about snacks, small meals, and drink | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 14 | Write a restaurant review. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama, Gösterip Yaptırma |
| 15 | End of term revision | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Soru-Cevap |
| 16 | Term Exams | Review of the previous subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Review of the previous subjects | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||