Course Name: Vocational English-I

Degree: Associate

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA 1003

1/1 (Fall)

2

3

2

0

-

Department

Hotel, Restaurant and Catering Services

Instructors

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

  -

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

Course Objectives

Instructing students about the following topics in English;

-              Kitchen Equipment ,

-              Vegetables and Fruits,

-              Dishes, Deserts and Beverages

-              Meat, Poultry and Seafood

-              Basic Kitchen Knowledge

Course Learning Objectives

 Having accomplished this course, the students will be able to know the followings in English:

1. Kitchen Equipment ,
2. Vegetables and Fruits,
3. Dishes, Deserts and Beverages
4. Meat, Poultry and Seafood
5. Basic Kitchen Terms

Instructional Methods and Techniques

Instructor’s Notes, PowerPoint Presentations

Tutorial Place

Classroom

Text book

Other References

Homeworks & Projects

-

Laboratory Work

-

Computer Use

-

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

40

Quiz

Homework

Term Paper/project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

60

TOTAL

100

Effects of Midterm on Grading, %

40

Effects of Final Grading, %

60

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

13

2

26

Midterm

1

10

10

Quiz

Homework

13

2

26

Term Paper/Project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

15

15

Total Workload

77

Total Workload/25

3,08

Course ECTS Credits

3

Week

Topics

Course Outcomes

1

Course Introduction and Discussions about the Course Content

2

Kitchen Equipment: Reading, Sentence Construction, Vocabulary Exercises.

I

3

Vegetables: Reading, Sentence Construction, Vocabulary Exercises.

II

4

Fruits: Reading, Sentence Construction, Vocabulary Exercises.

II

5

Beverages: Reading, Sentence Construction, Vocabulary Exercises.

III

6

Meat and Poultry: Reading, Sentence Construction, Vocabulary Exercises.

IV

7

Dishes: Reading, Sentence Construction, Vocabulary Exercises.

III

8

Midterm Exam

I-III

9

Seafood: Reading, Sentence Construction, Vocabulary Exercises.

IV

10

Desserts and Pastry: Reading, Sentence Construction, Vocabulary Exercises.

III

11

Cooking Terms: Reading, Sentence Construction, Vocabulary Exercises.

V

12

Cooking Technics: Reading, Sentence Construction, Vocabulary Exercises.

V

13

Meals of the Day and Menus: Reading, Sentence Construction, Vocabulary Exercises.

V

14

Kitchen Organization: Reading, Sentence Construction, Vocabulary Exercises.

V

15

Final Exam

I-V

Program Outcomes

Level of Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

X

e

Takes part in food production, food hygiene, quality and service

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

l

Knows the application of cookery.

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

Course

Outcomes

I

II

III

IV

V

Programme Outcomes

a

X

X

X

X

X

b

X

X

X

X

X

c

X

X

X

X

X

d

X

X

X

X

X

e

X

X

f

X

X

g

h

X

X

X

i

j

k

l

m