| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | FRA302 | ||||||||
| Ders İsmi: | French II | ||||||||
| Ders Yarıyılı: | Spring | ||||||||
| Ders Kredileri: |
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| Language of instruction: | |||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | Bölüm Seçmeli | ||||||||
| Course Level: |
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| Mode of Delivery: | |||||||||
| Course Coordinator : | Ar.Gör. Elif Nur KARAMUK | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
| 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. |
The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | General review | |
| 2) | Unite II: Se situer dans l'espace Lesson 7:À vélo, en train, en avion • Means of transportation | Textbook, Exercise book, Worksheet |
| 3) | Unite II: Se situer dans l'espace Lesson 7:À vélo, en train, en avion • To suggest, to accept, to refuse | Textbook, Exercise book, Worksheet |
| 4) | Unite II: Se situer dans l'espace Lesson 8: Pardon monsieur, le BHV s'il vous plaît • Asking the way • Standing position / location | Textbook, Exercise book, Worksheet |
| 5) | Unite II: Se situer dans l'espace Lesson 8: Pardon monsieur, le BHV s'il vous plaît • pouvoir • negation in verbes • Verb + infinitif | Textbook, Exercise book, Worksheet |
| 6) | Unite III: Poser des questions Lesson 9: Au marché • to shop, to ask for price • vouloir / c'est ..... • article part | Textbook, Exercise book, Worksheet |
| 7) | General Review - MIDTERM | |
| 8) | Unite III: Poser des questions Lesson 9: Au marché • names of fruits-vegetables, the market • price and quantity • numbers up to 100 | Textbook, Exercise book, Worksheet |
| 9) | Unite III: Poser des questions Lesson 10: On déjeune ici? • going to a restaurant, understanding the menu, ordering • "on" (nous) pronoun • article partitif 2 | Textbook, Exercise book, Worksheet |
| 10) | Unite III: Poser des questions Lesson 10: On déjeune ici? • comme + noun • kitchen and restaurant terminology • tastes and preferences | Textbook, Exercise book, Worksheet |
| 11) | Unite III: Poser des questions Lesson 11: On va chez ma copine? • to suggest something • to ask for and give information • adjectifs possessifs • qu'est-ce que c'est? / qui est-ce? | Textbook, Exercise book, Worksheet |
| 12) | Unite III: Poser des questions Lesson 11: On va chez ma copine? • pronoms COD 1 / y (stating place / location) • family 1 • adjectives needed for description 2 | Textbook, Exercise book, Worksheet |
| 13) | Unite III: Poser des questions Lesson 12: Chez Susana • to be invited to (someone’s) house/home • to visit a home / house | Textbook, Exercise book, Worksheet |
| 14) | General review - FINAL EXAM |
| 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 Öğrenme Kazanımları | 1 |
2 |
4 |
5 |
3 |
6 |
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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) | |
| Sözlü sınav | |
| Homework |
| 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 | 3 | 42 |
| Application | 14 | 1 | 14 |
| Study Hours Out of Class | 5 | 3 | 15 |
| Presentations / Seminar | 4 | 3 | 12 |
| Project | 2 | 2 | 4 |
| Homework Assignments | 4 | 2 | 8 |
| Quizzes | 7 | 3 | 21 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 120 | ||