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SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramSFL 1024 | Course Introduction and Application Information
| Course Name |
Second Foreign Languages II
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
SFL 1024
|
Spring
|
2
|
2
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | |
| Learning Outcomes |
The students who succeeded in this course; - |
| Course Description | |
| Related Sustainable Development Goals |
|
|
|
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 | Review of the Semester | |
| 2 | Review of the Semester | |
| 3 | Review of the Semester | |
| 4 | Review of the Semester | |
| 5 | Review of the Semester | |
| 6 | Review of the Semester | |
| 7 | Review of the Semester | |
| 8 | Review of the Semester | |
| 9 | Review of the Semester | |
| 10 | Review of the Semester | |
| 11 | Review of the Semester | |
| 12 | Review of the Semester | |
| 13 | Review of the Semester | |
| 14 | Review of the Semester | |
| 15 | Review of the Semester | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade | ||
| 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
|
0
|
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
0
|
||
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
0
|
||
| Total |
0
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
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 |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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