2. Foreign Language French III
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| 2. Foreign Language French III | TUF401 | Elective | Bachelor's degree | 4 | Fall | 4 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Lecturer Permin MALÇOK
Learning Outcomes of the Course Unit
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-Learning Outcomes Relation
| 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 | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
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
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
French
Work Placement(s)
Not Required