Week |
Subject |
Related Preparation |
1) |
Introducing ITL 201 program to the students and course requirements. Subjects: Describing family photos and family members, expressing ownership, talking about wedding gifts. |
Textbook, Exercise book, Worksheet |
2) |
Subjects: Describing family photos and family members, expressing ownership, talking about wedding gifts. |
Textbook, Exercise book, Worksheet |
3) |
Subjects: Describing family photos and family members, expressing ownership, talking about wedding gifts. |
Textbook, Exercise book, Worksheet |
4) |
Subjects: Describing clothes and stating opinions on clothing style, making comparisons, giving advice, asking about clothing size and purchasing. |
Textbook, Exercise book, Worksheet |
5) |
Subjects: Describing clothes and stating opinions on clothing style, making comparisons, giving advice, asking about clothing size and purchasing. |
Textbook, Exercise book, Worksheet |
6) |
Subjects: Talking about childhood memories, describing the past, arguing for or against something. |
Textbook, Exercise book, Worksheet |
7) |
General Review - MIDTERM |
|
8) |
Subjects: Talking about childhood memories, describing the past, arguing for or against something. |
Textbook, Exercise book, Worksheet |
9) |
Subjects: Talking about childhood memories, describing the past, arguing for or against something. |
Textbook, Exercise book, Worksheet |
10) |
Subjects: Describing a person's appearance and character, and making comparisons, statements for making a request, giving advice, stating desires and wishes, making a recommendation, and giving an opinion. |
Textbook, Exercise book, Worksheet |
11) |
Subjects: Describing a person's appearance and character, and making comparisons, statements for making a request, giving advice, stating desires and wishes, making a recommendation, and giving an opinion. |
Textbook, Exercise book, Worksheet |
12) |
Subjects: Describing a person's appearance and character, and making comparisons, statements for making a request, giving advice, stating desires and wishes, making a recommendation, and giving an opinion. |
Textbook, Exercise book, Worksheet |
13) |
General review before the final exam |
|
14) |
FINAL EXAM |
|
|
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 |