| Gastronomy and Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | FRA401 | ||||||||
| Ders İsmi: | French III | ||||||||
| Ders Yarıyılı: | Fall | ||||||||
| 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 final step of A1 level and beginning of A2level, 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) | Review | |
| 2) | Unite IV: Demander et exprimer un avis Lesson13:Qu'est-ce qu'on leur offre? * to choose presents * to request a recommendations * words related to gifts, tastes | Textbook, Exercise book, Worksheet |
| 3) | Unite IV: Demander et exprimer un avis Lesson13:Qu'est-ce qu'on leur offre? * pronom COI * adjectifs possessifs 3 * negative questions | Textbook, Exercise book, Worksheet |
| 4) | Unite IV: Demander et exprimer un avis Lesson14: On solde! * to purchase clothes * to say waist and shoe size * to suggest /to acquire | Textbook, Exercise book, Worksheet |
| 5) | Unite IV: Demander et exprimer un avis Lesson14: On solde! * adjectifs démonstratifs (demonstratives adjectives) * comparatif 1(comparison) * moi aussi / moi non plus * negative case of imperative mood | Textbook, Exercise book, Worksheet |
| 6) | Unite IV: Demander et exprimer un avis Lesson15: Découvrir Paris en bus avec l'Open Tour * to receive a suggestion, to state a point of view * impératif + pronom / imperative mood + pronoun | Textbook, Exercise book, Worksheet |
| 7) | General Review - MIDTERM | |
| 8) | Unite IV: Demander et exprimer un avis Lesson15: Découvrir Paris en bus avec l'Open Tour * “pronominal" verbs * où et quand * "tout" adjective | Textbook, Exercise book, Worksheet |
| 9) | Unite IV: Demander et exprimer un avis Lesson16: Si vous gagnez, vous ferez quoi? * to make plans, to express wishes and intention | Textbook, Exercise book, Worksheet |
| 10) | Unite IV: Demander et exprimer un avis Lesson 16: Si vous gagnez, vous ferez quoi? * futur simple / future tense * to make an assumption / si * superlatifs | Textbook, Exercise book, Worksheet |
| 11) | Unite I: Faire des comparaisons Lesson 17: Parasol ou parapluie? * to talk about the climates * to compare climates | Textbook, Exercise book, Worksheet |
| 12) | Unite I: Faire des comparaisons Lesson 17: Parasol ou parapluie? * futur simple / futur proche (future/ near future tenses) * to compare climates 2 | Textbook, Exercise book, Worksheet |
| 13) | Unite I: Faire des comparaisons Lesson 18: Quand il est midi à Paris * tolking about time * to compare climates | Textbook, Exercise book, Worksheet |
| 14) | 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 |
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3 |
4 |
6 |
5 |
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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 | |
| Okuma | |
| Soru cevap/ Tartışma | |
| Web Tabanlı Öğrenme |
| 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 | 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 |
| Midterms | 1 | 2 |
| Final | 1 | 2 |
| Total Workload | 120 | |