Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

FRA301

Ders İsmi:

French I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. Boray Soydan

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	According to the Common European Union Framework of Reference for Language, in this course which constitutes the first step of A1 level, the objective of this course is to have the student acquire the skills to express himself (in writing/orally) and understand others (in writing/orally) as may be required in daily situations.
Course Content:	To have the student acquire the language skills used in greeting and meeting others.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) To be able to express and ask for personal information such as marital status, age, address, nationality in writing and orally.
2) To be able to talk about hobbies and personal interests with simple.
3) To be able to understand and express language forms such as greetings, farewell, apology.
4) Acquire skills aimed at expressing situations related to daily life such as information on the date and by looking at posters.
5) Acquire skills aimed at expressing situations related to daily life such as information on the date and by looking at posters.
6) Gain self-confidence about using language and can express and communicate.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Unite I: Premiers Contacts Lesson I: Je m'appelle Elise. Et vous? * General information on French, France and French culture. * Greetings, introducing one-self, thanking * Word-order within sentences * être, s'appeler (je / vous) * c'est + nom de personne /pronom tonique * Adjectives standing nationality
2)	Unite I: Premiers Contacts Lesson I: Je m'appelle Elise. Et vous? • Adjectives standing nationality
3)	Unite I: Premiers Contacts Lesson 2: Vous dansez? D'accord • Inquiring identity information • Providing information of self • Apologizing
4)	Unite I: Premiers Contacts Lesson2: Vous dansez? D'accord • vous • masculin / féminin 1 • Adjectives standing nationality
5)	Unite I: Premiers Contacts Lesson 3: Monica, Yukiko et compagnie • Providing information on someone • Stating things one likes • il / elle • article défini • masculin / féminin 2
6)	Unite I: Premiers Contacts Lesson 3: Monica, Yukiko et compagnie • il y a... • adjectives needed to describe individuals 1 • tastes, preferences 1
7)	General Review - MIDTERM
8)	Unite I: Premiers Contacts Lesson 4:Les voisins de Sophie • Providing information on someone 2 • tu / vous; ils / elles • masculin / féminin 3
9)	Unite I: Premiers Contacts Lesson 4:Les voisins de Sophie • Plural in nouns, adjectives and verbs • c'est un ... / il est • adjectives needed to describe individuals 2
10)	Unite II: Se situer dans l'espace Lesson 5: tu vas au Luxembourg? • to talk about places come from/ go to • aller, venir verbs
11)	Unite II: Se situer dans l'espace Lesson 5: Tu vas au Luxembourg? • à - de prepositions • work and hobbies • où.... ? / questions
12)	Unite II: Se situer dans l'espace Lesson 6: Nous venons pour l'inscription • spelling /coding one’s name • numbers ( up to 60) • asking questions related to place
13)	Unite II: Se situer dans l'espace Lesson 6: Nous venons pour l'inscription • date and hours • asking for information related to time • days of the week
14)	General review - FINAL EXAM

Sources

Course Notes / Textbooks:
References:	Festival I / S.Poisson-Quinton , M. Mahéo-Le coadic , A. Vergne-Sirieys Grammaire 450 nouveaux exercices- Niveau débutant/E. Sirejols, D. Renaud/ Clé International Vocabulaire Progressif du français Niveau débutant/Anne Goliot-Lété, Claire Miquel Clé International

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6
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.

Ders - Öğrenme Kazanımı İlişkisi

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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Seminar
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Workload
Course Hours	14	42
Application	14	14
Study Hours Out of Class	5	15
Presentations / Seminar	4	12
Project	2	4
Homework Assignments	4	8
Quizzes	7	21
Preliminary Jury	1	2
Final	1	2
Total Workload		120