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Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
---|---|---|---|---|---|---|
2. Foreign Language French I | TUF303 | Elective | Bachelor's degree | 3 | Fall | 4 |
Associate Prof. Dr. Dilek DÜLGER ALTINER
Lecturer Permin MALÇOK
1) Learn the terms related to gastronomy.
2) He / she understands advanced basic words about himself and his environment.
3) Know how to prepare food types, recipes and menus
Program Competencies | |||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
Learning Outcomes | |||||||||||
1 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
2 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | |
3 | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle | Middle |
Face to Face
None
Not Required
Requests, requests, express, written reports, telephone announcements, clothes, liked or disliked things, asking for preferences, requesting for help and advice , historical data, talking about the persons and events , accepting and rejecting the appointment in writing, reading and writing the invitation, releages hollidays. Practices for the gastronomy department
Contribution of Midterm Examination to Course Grade |
40% |
---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
French
Not Required