ENG 410 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

English for Career Development

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
ENG 410	Fall	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
Q&A
Role Playing

National Occupation Classification

-

Course Coordinator

Öğr. Gör. Anıl UÇAK

Course Lecturer(s)

Öğr. Gör. Tuğçe ERKMEN

Assistant(s)

-

Course Objectives	This course aims to prepare students for professional life by navigating the job application process and exploring modern workplace expectations.
Learning Outcomes	The students who succeeded in this course; Describe their personality traits, strengths, and career goals professionally. Explain strategies to develop skills by identifying key workplace competencies. Utilize professional networking platforms strategically to build a personal brand. Analyze job advertisements to determine their alignment with personal career plans. Create tailored career documents for specific job postings using digital tools responsibly. Discuss key factors shaping contemporary workplace practices and environments. Use effective communication strategies during job interviews and follow-up interactions.
Course Description	This course helps students understand their personality, strengths, and career goals by guiding them through activities that build self-awareness. While learning to use professional networks effectively, students will also gain the ability to carefully review job advertisements and identify those that match their career interests. They will analyze and explain strategies for building important workplace skills and create tailored career documents, using digital tools responsibly as needed to support this process. Throughout the course, students will strengthen communication skills essential for job interviews and follow-up discussions, while engaging with key concepts and themes relevant to today’s professional environments.
Related Sustainable Development Goals

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

Week	Subjects	Related Preparation
1	Introduction to the Course
2	Researching Yourself	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 20-30 / Videos and Readings in the Learning Management System
3	Professional Growth and Personal Branding	Videos and Readings in the Learning Management System
4	Job Search	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 31-39/Videos and Readings in the Learning Management System
5	Writing a CV	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 52-67/Videos and Readings in the Learning Management System
6	Preparing for Modern Workplaces	Videos and Readings in the Learning Management System
7	Job Interviews – Part 1	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 85-97/Videos and Readings in the Learning Management System
8	Midterm Exam Week
9	Job Interviews – Part 2	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 98-105/Videos and Readings in the Learning Management System
10	Job Interviews – Part 3	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 106-112/Videos and Readings in the Learning Management System
11	Oral Exam - Job Interviews I
12	Oral Exam - Job Interviews II
13	Post-interview Interactions	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. pgs. 120-133/Videos and Readings in the Learning Management System
14	Oral Exam - Role Play I
15	Oral Exam - Role Play II
16	Review of the Semester

Course Notes/Textbooks	Austin Ömürlü, H. (2019). Atlas: Putting your career on the map. (A. Yürekli, Ed.). Izmir: Izmir University of Economics. (in-house)
Suggested Readings/Materials	www.mynextmove.org

Semester Activities	Number	Weigthing
Participation	1	20
Laboratory / Application	1	20
Field Work	-	-
Quizzes / Studio Critiques	-	-
Portfolio
Homework / Assignments	1	10
Presentation / Jury	1	10
Project	1	10
Seminar / Workshop		-
Oral Exams	1	30
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	6	100
Weighting of End-of-Semester Activities on the Final Grade
Total

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	1	16
Study Hours Out of Class	14	2	28
Field Work	-		0
Quizzes / Studio Critiques	-	-	0
Portfolio			0
Homework / Assignments	1	6	6
Presentation / Jury	1	4	4
Project	1	5	5
Seminar / Workshop		-	0
Oral Exam	1	8	8
Midterms			0
Final Exam			0
		Total	115

#	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	-	-	-	-	-