Information Package / Course Catalogue
Professional English For Culinary I.ıı
Course Code: CUL116
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 cookery terms.

Course Content

It teaches Gastronomy English through food stories and recipes. With reading passages and exercises, it improves reading and comprehension skills in English and contributes to their professional background. Thanks to the recipe translations, they learn units of measurement, kitchen equipment and appliance names, 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.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.
3.Through case studies, they will master the dialogues they may encounter in their professional lives.
4.It will create a foreign language infrastructure for subjects that overlap with vocational courses.
5.Evaluate prescriptions in English and learn to convert units of measurement.
Recommended or Required Reading
1.Reading Powder , İrem Gül Okşar, Kitapyurdu Yayınları, 2022
Weekly Detailed Course Contents
Week 1 - Theoretical
Chapter 15 / Tempura ( Batter Friying)
Week 2 - Theoretical
Chapter 16 / Chowder ( Thick and Clear Soups)
Week 3 - Theoretical
Chapter 17/ The Indian Cheese: Pander ( Types of cheese, Curd and Whey
Week 4 - Theoretical
Chapter 18/ Supangle ( Desserts Served in Cups)
Week 5 - Theoretical
Chapter 19/ Hamburg Steak Sandwich ( Hamburger, Frankfurther, Hot Dog)
Week 6 - Theoretical
Chapter 20/ The Best Form of Tomato: Menemen ( Different styles of Cooking Egg)
Week 7 - Theoretical
Chapter 21/ Beef Carpaccio ( Types of Knives)
Week 8 - Theoretical
Chapter 22/ Phytoplankton ( Seafood Vocabulary) / Ara Sınav
Week 9 - Theoretical
Chapter 23/ The Ketchup Saga (Condiments)
Week 10 - Theoretical
Chapter 24/ Turkish Delight: Lokum ( Sweetmeat, Sweetbread)
Week 11 - Theoretical
Chapter 25/The Secret of Cocoa: Chocolate ( Icing and Frosting)
Week 12 - Theoretical
Chapter 26 / The Ottoman Sherbet ( Soft and Well Drinks, Spirits)
Week 13 - Theoretical
Chapter 27/ Sourdough Bread ( High Altitude Baking)
Week 14 - Theoretical
Chapter 28/ Zalabia ( Batter Fritter Desserts, Ziryab:Abu l-Hasan'Ali Ibn Nafi
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 Examination115015
Final Examination115015
TOTAL WORKLOAD (hours)100
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
2
5
5
5
5
5
OÇ-5
3
2
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026