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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Compulsory
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Course Delivery Method
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Face To Face
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Objectives of the Course
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-The aim of this course is to help gastronomy and culinary arts students acquire professional English skills at the A2 level. Within the scope of the course, students aim to be able to communicate at an intermediate level, both orally and in writing, in kitchen and restaurant settings by using English grammatical structures (present simple, present continuous, simple past, present perfect, modals, comparatives/superlatives, past continuous, future tense, etc.) on the following topics: introducing themselves and their professional background; ingredients used in the kitchen and eating habits; menus and service processes; describing the flavor and preparation story of dishes; kitchen uniforms and work experience; kitchen rules and instructions; comparing dishes; problems and accidents in the kitchen; healthy eating and product information; and sustainable/green gastronomy.
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Course Content
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Meeting the chef, countries/nationalities, and workplace communication expressions; ingredients and eating habits in the kitchen; menu sections, kitchen tools/appliances, and taking orders at a restaurant; recipes for flavors and telling the story of a dish/chef; kitchen uniforms, job interviews, and describing work experience; kitchen rules, instructions, and reporting problems; comparing dishes in terms of quality, health, price, and portion size; accidents in the kitchen and apologizing; health problems, food labels, and giving advice; green gastronomy and future plans in the kitchen (within the scope of NEXUS 2: English for Gastronomy and Culinary Arts, Units 1-10).
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Course Methods and Techniques
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The course is based on Communicative Language Teaching and Task-Based Language Teaching. With a student-centered approach, it uses lectures, question-and-answer activities, role-plays, pair/group work, dialogue practice, and short presentations. Grammar structures are reinforced through example sentences and communicative activities set in kitchen and restaurant contexts. Professional vocabulary is supported with visual materials, audio/video recordings, food labels, and authentic menu and recipe samples. Listening, speaking, reading, and writing skills are addressed in an integrated way. Assessment is based on in-class participation, task performance, assignments, and exam results.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof.Dr. -
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Source 1
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Course Notes
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-
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