Course Name: Vocational English-II

Degree: Associate

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA1002

1/2 (Spring)

2

3

2

0

-

Department

Hotel, Restaurant and Catering Services

Instructors

Hasan Hüseyin ERDOĞAN

Contact Information

herdogan@pirireis.edu.tr

Office Hours

Wednesday 10.30-11.15

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;

• Service Equipment,
• Taking Reservation by Telephone,
• Welcoming Customers and Settling the in Their Places,
• Taking Order,
• Wine Service
• First and Main Course Service,
• Dealing with Complaints and Clearing Table,
• Serving After Meals,
• Presenting the Check/Bill,
• Polishing and Handling Glassware and Setting Table.

Course Learning Objectives

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

1. Service Equipment,
2. Taking Reservation by Telephone,
3. Welcoming Customers and Settling the in Their Places,
4. Taking Order,
5. Wine Service
6. First and Main Course Service,
7. Dealing with Complaints and Clearing Table,
8. Serving After Meals,
9. Presenting the Check/Bill,
10. Polishing and Handling Glassware and Setting Table.

Instructional Methods and Techniques

Instructor’s Notes, PowerPoint Presentations

Tutorial Place

Classroom

Text book

Renee Talalla, English for Restaurant Workers, 2nd Ed., Compass Publishing, 2008.

Other References

Homeworks & Projects

Usual Weekly Reviews

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

Service Equipment: Reading, Sentence Construction, Vocabulary Exercises.

I

3

Taking Reservation by Telephone: Reading, Sentence Construction, Vocabulary Exercises.

II

4

Welcoming Customers and Settling the in Their Places: Reading, Sentence Construction, Vocabulary Exercises.

III

5

Taking Order: Reading, Sentence Construction, Vocabulary Exercises.

IV

6

Preparing Orders: Reading, Sentence Construction, Vocabulary Exercises.

IV

7

Wine Service: Reading, Sentence Construction, Vocabulary Exercises.

V

8

Midterm Exam

I-V

9

First Course Service: Reading, Sentence Construction, Vocabulary Exercises..

VI

10

Main Course Service: Reading, Sentence Construction, Vocabulary Exercises.

VI

11

Dealing with Complaints and Clearing Table: Reading, Sentence Construction, Vocabulary Exercises.

VII

12

Serving After Meals: Reading, Sentence Construction, Vocabulary Exercises.

VIII

13

Presenting the Check/Bill: Reading, Sentence Construction, Vocabulary Exercises.

IX

14

Polishing and Handling Glassware and Setting Table: Reading, Sentence Construction, Vocabulary Exercises.

X

15

Final Exam

I-X

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

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

VI

VII

VIII

IX

X

Programme Outcomes

a

b

c

d

e

f

g

h

i

j

k

l

m

Prepared by

Hasan Hüseyin ERDOĞAN

Date

29.01.2018

Signature