| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
Learning Outcomes
| 1. | Having basic concepts about culinary. |
| 2. | Having the ability of using English and other languages to communicate and follow researches related to department. |
| 3. | Operating all the equipments and devices used at food and beverage industry. |
| 4. | Case studies, professional life dominate the dialogues. |
| 5. | Foreign language infrastructure for topics that overlap with vocational courses It will create |
Recommended or Required Reading
| 1. | 1. Highly Recommended |
| 2. | 2. Tourism 1 -2 -3 |
Weekly Detailed Course Contents
Week 1 - Theoretical
Taking Phone Calls
Week 2 - Theoretical
Giving Information
Week 3 - Theoretical
Taking Room Reservations
Week 4 - Theoretical
Taking Restaurant Bookings
Week 5 - Theoretical
Giving Polite Explanations
Week 6 - Theoretical
Receiving Guests
Week 7 - Theoretical
Serving In The Bar
Week 8 - Theoretical
Serving In The Bar / Mid-term Exam
Week 9 - Theoretical
Instructions
Week 10 - Theoretical
Taking Food Order
Week 11 - Theoretical
Desserts and Cheese
Week 12 - Theoretical
Talking About Wine
Week 13 - Theoretical
Dealing With Requests
Week 14 - Theoretical
Describing Dishes
Week 15 - Final Exam
Yarıyıl Sonu Sınavı
Assessment Methods and Criteria
| Type of Assessment | Count | Percent |
|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
Workload Calculation
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|
| Lecture - Theory | 14 | 2 | 4 | 84 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 99 |
Contribution of Learning Outcomes to Programme Outcomes
