| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | ISP401 | ||||||||
| Ders İsmi: | Spanish III | ||||||||
| Ders Yarıyılı: | Fall | ||||||||
| Ders Kredileri: |
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| Language of instruction: | EN | ||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | Bölüm Seçmeli | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Ar.Gör. Merve Yücetürk | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
| Course Objectives: | Within the European Language Union framework, the aim of this course, which is the first step of the A2 level, is for students to learn two past tenses and present tenses. Past tense and past tense. Comparison over time. Other grammar topics: near future tense (Ir + a + infinitivo) and comparisons. |
| Course Content: | Talking about the past and telling about a person's life, difficulties in teaching Spanish, home recipe, comparisons. Other topics: Travels in the past and projects in the future. |
The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | Review of the second course | |
| 2) | Simple present. Regular and irregular verbs. | |
| 3) | Simple present. Regular and irregular verbs. | |
| 4) | Regular and irregular verbs in ͞pretérito indefinido͟ | |
| 5) | Regular and irregular verbs in ͞pretérito indefinido͟ | |
| 6) | Regular and irregular verbs in ͞pretérito indefinido͟ | |
| 7) | Midterm | |
| 8) | Vocabulary of a home. Rooms and furniture. ͞Ser͟, ͞estar͟, ͞hay͟ usage and differences. Prepositions of place and comparison of places and people | |
| 9) | Communicating in different social situations. Gramer: Estar+gerundio. Complemento Directo (C.D.) y Complemento İndirecto (C.İ). | |
| 10) | Communicating in different social situations. Gramer: Estar+gerundio. Complemento Directo (C.D.) y Complemento İndirecto (C.İ). | |
| 11) | Planning a day and talking about the past. Gramer: Pretérito Perfecto. (Present perfect tense) İR + A + İNFİNİTİVO (near future time). | |
| 12) | Planning a day and talking about the past. Gramer: Pretérito Perfecto. (Present perfect tense) İR + A + İNFİNİTİVO (near future time). | |
| 13) | Revision | |
| 14) | Final exam |
| Course Notes / Textbooks: | |
| References: | Aula Internacional 2’’. (Nueva edición). Ed. Difusión. Jaime Corpas, Eva García, Agustin Garmendia, Carmen Soriano. Videolar, internet, sesli alıştırmalar |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
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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 | |
| Soru cevap/ Tartışma |
| Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
| Homework | |
| Sunum |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 15 |
| Midterms | 1 | % 25 |
| 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 | ||