1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 735 CULINARY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 236PROFESSIONAL FOREIGN LANGUAGE I2 + 03rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective In this course, the basic definitions and concepts of professional competence to teach basic vocational language skills.
Course Content Use of foreign language knowledge, to know, to use professional concepts and definitions
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11 General English foreign language proficiency as the basis for updating information. 2 Professional terms, concepts and terminology

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14228
Assignments4312
Mid-terms144
Final examination144
Presentation / Seminar Preparation212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1FİGEN YÜCE
Details 2018-2019 Fall1FİKRET SARI


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 236 PROFESSIONAL FOREIGN LANGUAGE I 2 + 0 1 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer FİGEN YÜCE fyuce@pau.edu.tr TMYO B0004 %70
Goals In this course, the basic definitions and concepts of professional competence to teach basic vocational language skills.
Content Use of foreign language knowledge, to know, to use professional concepts and definitions
Topics
WeeksTopics
1 Kitchen Appliances and Utensils
2 Kitchen Appliances and Utensils
3 Prepositions
4 Prepositions
5 Preliminary Works in Kitchen
6 Preliminary Works in Kitchen
7 Parts of Menu
8 Ordering
9 Ordering
10 Ordering
11 Dealing with Orders, Complaining
12 Dealing with Orders, Complaining
13 Recipes
14 Recipes
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes