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

Ders Genel Tanıtım Bilgileri

Course Code:

ITA301

Ders İsmi:

Italian 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. Sezer Volkan Öztürk

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) Listening: Will be able to understand familiar words and very basic phrases related to the individual, occupation and physical characteristics when spoken slowly and clearly
2) Reading: Will be able to understand familiar words and very simple sentences in texts containing simple correspondence such as text messages, e-mails, diaries.
3) Conversation: Will be able to pose simple questions about origin, address and occupation; Likewise, they will be able to give positive or negative answers to these questions.
4) Conversation: Will be able to pose simple questions about origin, address and occupation; Likewise, they will be able to give positive or negative answers to these questions.
5) Writing: Will be able to write short texts that can describe herself or another person using simple words.
6) Gains 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)	Introducing the Italian 301 program to the students.
2)	Obtaining and discussing general information about Italy by examining the pictures given at the beginning of the unit. Learning the Italian alphabet. Pronunciation practice and various exercises related to them
3)	Singular and plural forms of masculine and feminine words. Noun adjective compatibility. Teaching the adjectives of nationality and using these adjectives, asking and saying where they are from, and doing various exercises about the subject. The verb essere (to be).
4)	Singular and plural forms of masculine and feminine words. Noun adjective compatibility. Teaching the adjectives of nationality and using these adjectives, asking and saying where they are from, and doing various exercises about the subject. The verb essere (to be).
5)	Make sentences. Repetition of the verb Essere. Singular and plural nouns; study of the articles and adjectives.
6)	The verb avere (to have). Studying numbers from 1 to 30. Ask and tell age. The verb Chiamarsi (to be named). Asking and saying names. Creating short introductory dialogues.
7)	General Review - MIDTERM
8)	Conducting research on alphabet and pronunciation study.
9)	Performing the listening exercise at the beginning of the unit. Studying the regular verbs with the ending are ere ire and doing related exercises.
10)	Learning indefinite articles; use in a sentence. Writing a diary or an important day.
11)	Do not ask for an address; don't ask where you live, don't tell; Don't ask where you're from. Learning the question patterns and specifying how they are used in sentences. Learning formal and informal greeting patterns.
12)	Formal rewriting of informal dialogue (informale formale). Learning the main adjectives used in the description of the person and giving the relevant vocabulary. Making a writing work that describes oneself physically. Introducing another; writing an essay describing physical properties.
13)	General review before the final exam
14)	FINAL EXAM

Sources

Course Notes / Textbooks:
References:	NUOVO PROGETTO ITALIANO 1a, Edilingua; Nuovo Progetto Italiano CDROM; Nuovo Progetto Italiano VIDEO; power point sunumlar Verbissimo, Alma Edizioni 2003; İtalyan grameri, Alma Edizioni 2004; Collins İngilizceİtalyanca / İtalyancaİngilizce Sözlük; Zanichelli, 2003.

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
Course
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

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	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	1	1
Final	1	1	1
Total Workload			118