Information Package / Course Catalogue
Professional English For Culinary I.ı
Course Code: CUL115
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 4
Prt.: 0
Credit: 4
Lab: 0
ECTS: 4
Objectives of the Course

With this course, it is aimed to teach the student; in addition to the general English he/she has acquired since the preparatory class, it is aimed to teach a vocational English that he/she can use in his/her professional life in the future; which includes more culinary terms.

Course Content

Teaches Gastronomy English through food stories and recipes. With reading passages and exercises, students develop their reading and comprehension skills in English, while contributing to their professional background. Through recipe translations, students learn units of measurement, names of kitchen utensils and appliances, and kitchen verbs. With the gastronomy dictionary in the source book, it is ensured to master the culinary terms.

Name of Lecturer(s)
Ins. İrem Gül OKŞAR
Learning Outcomes
1.Students' reading comprehension skills in English are improved
2.Evaluate prescriptions in English and learn to convert units of measurement.
3.The aim of this course is to enable students to complete this course by learning the English equivalents of the culinary terms (words and expressions) they use in the kitchen.
4.Through case studies, they will master the dialogues they may encounter in their professional lives.
5.It will create a foreign language infrastructure for subjects that overlap with vocational courses.
Recommended or Required Reading
1.Reading Powder , İrem Gül Okşar, Kitapyurdu Yayınları, 2022
Weekly Detailed Course Contents
Week 1 - Theoretical
Chapter 1/ Sandwich ( Fillings and Layering)
Week 2 - Theoretical
Chapter 2/ Ashure ( Grains, Legumes and Nuts)
Week 3 - Theoretical
Chapter 3/ English Afternoon Tea ( Tea pairings)
Week 4 - Theoretical
Chapter 4/ Pudding ( Sweet and Savoury Foods)
Week 5 - Theoretical
Chapter 5 / French Fries ( Types of Vegetables)
Week 6 - Theoretical
Chapter 6 / Pésh Melba ( Sorbet, Sherbet, Ice cream, Frozen Yoghurt
Week 7 - Theoretical
Chapter 7/ Paella ( Types of rice and rice dishes)
Week 8 - Theoretical
Chapter 8 / Swedish Meatballs ( Meatballs around the World) / Midterm Exam
Week 9 - Theoretical
Chapter 9 / White Gold: Salt ( Seasoning)
Week 10 - Theoretical
Chapter 10 / Salad ( Half Order, Full Order, Table Order)
Week 11 - Theoretical
Chapter 11/ Pasta ( Short Pasta, Long Pasta, Minute Pasta)
Week 12 - Theoretical
Chapter 12/ Pizza ( Types of Pizza, Pizza toppings and Crust)
Week 13 - Theoretical
Chapter 13 / Croissant and Kipfel ( Viennoiseries)
Week 14 - Theoretical
Chapter 14 / Sushi ( Food Preservation, Types of Sushi)
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 Examination115116
Final Examination115116
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
3
2
5
5
5
5
5
OÇ-2
3
2
5
5
5
5
5
OÇ-3
3
2
5
5
5
5
5
OÇ-4
3
5
5
5
5
5
5
OÇ-5
3
2
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026