Gastronomy and Culinary Arts Program

ENG 310 | Course Introduction and Application Information

Course Name

Essential Speaking Skills in English

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
ENG 310	Spring	3	0	3	4

Prerequisites

	To be a junior (3th year) student
or	To be a senior (4th year) student

Course Language

English

Course Type

Required

Course Level

First Cycle

Mode of Delivery

Teaching Methods and Techniques of the Course

Discussion
Group Work
Simulation
Lecture / Presentation

National Occupation Classification

Course Coordinator

Öğr. Gör. Anıl UÇAK

Course Lecturer(s)

Assistant(s)

Course Objectives	This course aims at improving students' speaking skills in several different key areas and focuses on an interactive approach in order to fully involve students in this process.
Learning Outcomes	The students who succeeded in this course; to speak more confidently and fluently to participate in informal and formal discussions effectively to conduct a range of academic and work-related situations through the medium of role plays to react to each others' opinions and give relevant feedback to organize their thoughts into coherent and structured ideas participate in a formal interview
Course Description	ENG 310 is a compulsory course for third year students and is designed to enable them to speak more effectively while expressing themselves in a variety of areas, such as business related and academic related topics. These areas range from participating in discusiions to presenting information in the form of short presentations, known as Pecha Kuchas. Students will also take part in role plays and formal debates.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week	Subjects	Related Preparation
1	Introduction to the course Unit 01: Let’s Talk: Small Talk for Big Connections	Blackboard
2	Unit 02: SDG 14 - Life Below Water	Blackboard
3	Unit 03: Believe or Not: World Traditions	Blackboard
4	Unit 04: SDG 4 – Quality Education	Blackboard
5	Unit 05: SDG 5 – Gender Equality	Blackboard
6	Oral Exam (Role Play)	Assessment
7	Oral Exam (Role Play)	Assessment
8	Midterm Week
9	Unit 06: SDG 6 – Clean Water and Sanitation	Blackboard
10	Unit 07: Cinematic Voices: Speaking and Reviewing Films	Blackboard
11	Unit 08: SDG 2 – Zero Hunger	Blackboard
12	Unit 09: Life on Campus and Beyond	Blackboard
13	Unit 10: SDG Review Unit & Preparation for SDG	Blackboard
14	Oral Exam (Interview)	Assessment
15	Review	Assessment
16	Oral Exam (Interview)

Course Notes/Textbooks	Blackboard Digital Course Pack
Suggested Readings/Materials

EVALUATION SYSTEM

Semester Activities	Number	Weigthing
Participation	1	10
Laboratory / Application	-	-
Field Work
Quizzes / Studio Critiques	1	10
Portfolio
Homework / Assignments
Presentation / Jury	1	10
Project
Seminar / Workshop
Oral Exams	2	70
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	5	100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	-	0
Study Hours Out of Class	15	2	30
Field Work			0
Quizzes / Studio Critiques	1	3	3
Portfolio			0
Homework / Assignments	1	3	3
Presentation / Jury	1	4	4
Project			0
Seminar / Workshop			0
Oral Exam	2	8	16
Midterms			0
Final Exam			0
		Total	104

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	-	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	-	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-