Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
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.Students' cookery terms used in the kitchen (word and expressions). to complete them.
5. It will create a foreign language infrastructure for the subjects that overlap with vocational courses
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Dealing with Complaints
Week 2 - Theoretical
Jobs and Workplaces
Week 3 - Theoretical
Explaining and Instructing
Week 4 - Theoretical
Taking Telephone Requests-Taking Difficult Phone Calls
Week 5 - Theoretical
Health and Safety at Work
Week 6 - Theoretical
Giving Directions indoors and Outside
Week 7 - Theoretical
Facilities for the Business Traveler
Week 8 - Theoretical
General Wiev / Ara Sınav
Week 9 - Theoretical
Offering Help and Advice
Week 10 - Theoretical
Dealing with Problems
Week 11 - Theoretical
Paying Bills
Week 12 - Theoretical
Payment Queries
Week 13 - Theoretical
Applying for a Job
Week 14 - Theoretical
The Interview
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141470
Midterm Examination110111
Final Examination115116
TOTAL WORKLOAD (hours)97
Contribution of Learning Outcomes to Programme Outcomes