Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | TRK102 | ||||||||
Ders İsmi: | Turkish language II | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Ar.Gör. Merve Yücetürk | ||||||||
Course Lecturer(s): |
Öğr.Gör. Kifayet ÖZMEN Öğr.Gör. Gamze ÇELİK BAŞARAN |
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Course Assistants: |
Course Objectives: | To bring the love and consciousness of mother tongue to our young people studying in different fields by the constantly advancing age conditions. Correct, beautiful, and practical use of language is necessary for every field of life and every profession. To equip students to express themselves adequately and clearly in every field. To enlighten individuals equipped with current knowledge in terms of language and literature history. |
Course Content: | The content of the course consists of the historical development of Turkish and its good use, language and culture relations, the place of Turkish among the world languages, the development stages of Turkey Turkish, the spelling rules that should be considered in the use of the language, the basic information that should be known and applied in terms of grammar. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | GENERAL INFORMATION ABOUT THE COMPOSITION Written and Oral Composition. How to make a plan in written expression? Types of paragraphs according to their topics. Types of expression in paragraphs. Ways to develop thinking. | |
2) | TYPES OF WRITTEN COMPOSITION A) Official Letters: Definitions, main features and examples of official writing types such as petitions, minutes, reports, CVs. | |
3) | TYPES OF WRITTEN COMPOSITION A) Official Letters: Definitions, main features and examples of official writing types such as petitions, minutes, reports, CVs. | |
4) | POEM Turkish Poetry Traditions: Classical poetry, Folk poetry, Modern poetry tradition and its features. Types of poetry in terms of content. | |
5) | THEATRE Definition and importance of theater, main theater terms. Our traditional stage plays (Meddah, Ortaoyunu, Karagöz-Hacivat). Types of theater in terms of content (tragedy, comedy, drama). | |
6) | STORY AND NOVEL Definition and main features of the story, types of stories in terms of fiction. Definition and main features of the novel. Types of novels by subject. Distinguishing features between story and novel. | |
7) | Definition and general characteristics of the epic genre. Natural epics and stages of formation, artificial epics. Natural Turkish epics before and after the adoption of Islam. Types and motifs in Turkish epics. | |
8) | Midterm | |
9) | TALE- TRAVEL WRITING -MEMOIR Definition of fairy tale genre, folk tales and art tales. Main features of fairy tales. Definition and main features of travel writing. Memoir as a literary genre and its main features. | |
10) | ORAL COMPOSITION Oral composition and communication concept. Elements of communication. Types and barriers of communication. To use Turkish correctly and effectively. | |
11) | TYPES OF ORAL COMPOSITION Definition and main features of oral composition types such as speeches, conferences, interviews, panels, seminars, debates. | |
12) | ACCESS TO INFORMATION RESOURCES AND USE OF THE LIBRARY Information sources according to their form and characteristics. Researching information resources and using the library | |
13) | SCIENTIFIC ARTICLE PREPARATION TECHNIQUES Major scientific terms such as theory, law, principle, system, method. Definition of scientific writing and the plan of scientific research. Essential points about style, citation and reference in scientific research. | |
14) | WORLD OF LITERATURE AND THOUGHT Main literary periods and movements in our literature such as Tanzimat, Servet-i Fünûn, Fecr-i Atî, National Literature. The course of the main literary genres such as poetry, theatre, novel and story after the Republic. |
Course Notes / Textbooks: | |
References: |
Ders Öğrenme Kazanımları | 1 |
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Program Outcomes | ||||||||||||||||||||
1) Defines the concepts, trends and information in the science of gastronomy. | ||||||||||||||||||||
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. | ||||||||||||||||||||
3) Examines the social, economic and cultural dimensions and development of food and beverage culture. | ||||||||||||||||||||
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles | ||||||||||||||||||||
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. | ||||||||||||||||||||
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. | ||||||||||||||||||||
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. | ||||||||||||||||||||
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. | ||||||||||||||||||||
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. | ||||||||||||||||||||
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures. | ||||||||||||||||||||
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. | ||||||||||||||||||||
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study. | ||||||||||||||||||||
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. | ||||||||||||||||||||
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. | ||||||||||||||||||||
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. | ||||||||||||||||||||
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. | ||||||||||||||||||||
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. | ||||||||||||||||||||
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. | ||||||||||||||||||||
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. | ||||||||||||||||||||
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. | ||||||||||||||||||||
21) Carries out scientific studies for the sustainability of gastronomy. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Defines the concepts, trends and information in the science of gastronomy. | 1 |
2) | Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future. | 1 |
3) | Examines the social, economic and cultural dimensions and development of food and beverage culture. | 1 |
4) | Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles | 1 |
5) | Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation. | 1 |
6) | Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases. | 1 |
7) | Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations. | 1 |
8) | Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development. | 1 |
9) | Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry. | 1 |
10) | Defines, applies and develops the concepts and techniques of national and international culinary cultures. | 1 |
11) | Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture. | 1 |
12) | Explains national and international food legislation, regulations and communiqués and applies them in the field of study. | 1 |
13) | Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem. | 1 |
14) | Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions. | 1 |
15) | Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study. | 1 |
16) | Defines the history, culture and production stages of alcoholic and non-alcoholic beverages. | 1 |
17) | Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning. | 1 |
18) | Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them. | 1 |
19) | Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands. | 1 |
20) | Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies. | 1 |
21) | Carries out scientific studies for the sustainability of gastronomy. | 1 |
Anlatım | |
Course | |
Soru cevap/ Tartışma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 15 | 2 | 30 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 60 |