Information Package / Course Catalogue
| Course Code | : AŞL205 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The aim of this course is to enhance students' basic communicative skills necessary for their professional life. It also aims at encouraging students to talk about their jobs and to use basic vocabulary about food and beverage in order to communicate both with guests and their colleagues.
Parts of the kitchen, parts of the restaurant, kitchen appliances, jobs and job descriptions at F&B industry, taking reservations at a restaurant, receiving guests, taking orders, menu, breakfast types, tableware
| 1. | Students are able to talk about the parts of the kitchen and the restaurant in basic conversations. |
| 2. | Students are able to use the kitchen tools and appliances in basic conversations. |
| 3. | Students are able to talk about their own profession. |
| 4. | Students are able to read and understand cooking actions, flavors, and measurements in a recipe. |
| 5. | Students are able to read basic instructions about safety and nutrition. |
| 6. | Students are able to use vocabulary of tableware and service in basic sentences. |
| 1. | Career Paths: Cooking |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 5 | 0 | 2 | 10 |
| Individual Work | 5 | 0 | 2 | 10 |
| Midterm Examination | 1 | 0 | 1 | 1 |
| Final Examination | 1 | 0 | 1 | 1 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | |||||
OÇ-3 | |||||
OÇ-4 | |||||
OÇ-5 | |||||
OÇ-6 | |||||