TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | UIN101 |
| Name | English I |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (16 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Label | CU Common Courses (University) C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
This course is designed to improve students’ reading, listening, writing and speaking skills for academic purposes through basic grammar and vocabulary knowledge.
Course Content
This course covers the teaching of English grammar and English language skills such as reading, writing, listening, and speaking at a basic level.
Course Precondition
None
Resources
Evolve Student's Book and Workbook, Evolve Itools
Notes
Related Videos and materials from Youtube, google and other websites.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Uses everyday phrases and very basic phrases related to survival skills. |
| LO02 | Explains frequently used sentences and expressions in listening and reading texts. |
| LO03 | Uses frequently used sentences and expressions in most common occasions. |
| LO04 | Introduces him/herself in social occasions in a relevant way. |
| LO05 | Communicates about personal details in social occasions in a relevant way. |
| LO06 | Communicates on familiar and routine matters in social contexts. |
| LO07 | Describes his/her background, immediate environment and matters in written and oral form. |
| LO08 | Writes a biographical paragraph at basic level. |
| LO09 | Writes short and simple paragraphs about various topics. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | 5 |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 5 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 5 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Ask for and give personal information | Students should review the subject in the book. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 2 | Write a profile | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 3 | Talk about your family, friends, ages and birthdays | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 4 | Write a post about friends and family in a photo | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 5 | Talk about your home and furniture | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 6 | Write an email about a home-share | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 7 | Revision of the previous subjects so far | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 8 | Mid-Term Exam | Review of the previous subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Talk about your favorite things, say how you use technology | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 10 | Write product reviews. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 11 | Talk about weekday and weekend activities. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 12 | Write a report about your daily activities. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 13 | Talk about places in the city. Ask for and give directions. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 14 | Write a fact sheet about a place in nature. | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 15 | End of term revision | Students should review the subject of the previous week. Students should complete the assignments. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Rol Oynama, Grup Çalışması, Beyin Fırtınası |
| 16 | Term Exams | Review of the previous subjects | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Review of the previous subjects | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||