Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4GMS202TECHNICAL ENGLISH II2+0+02520.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course The aim of this course is to help gastronomy and culinary arts students acquire basic professional English skills at the A1 level. Within the scope of the course, students aim to be able to communicate at a simple level, both orally and in writing, in kitchen and restaurant settings by using basic English vocabulary and grammatical structures (the verb “to be”, have got/has got, there is/are, present simple, can/can’t, past simple, etc.) on the following topics: introducing themselves; fruits and vegetables; food groups; beverages; kitchen tools and appliances; places in the city; professional kitchen design; and expressions of measurement and quantity in the kitchen.
Course Content Introducing oneself and giving contact information; countries and nationalities; names of fruits and vegetables and shopping at the market; food groups, kitchen verbs, and recipe steps; beverages, containers, and daily routines; kitchen tools and utensils; kitchen appliances and hobbies; places in the city, giving directions, and making suggestions; professional kitchen design, famous chefs of the past, and making reservations; units of measurement and quantity in the kitchen and explaining a recipe (within the scope of NEXUS 1: English for Gastronomy and Culinary Arts, Units 0-10).
Course Methods and Techniques The course is based on Communicative Language Teaching and Content-Based Instruction. With a student-centered approach, it uses lectures, question-and-answer activities, role-plays, pair/group work, case analysis, and short presentations. Professional vocabulary is supported with visual materials, audio/video recordings, and authentic menu and recipe samples. Simulations and hands-on practice are used for job interviews and CV preparation. Assessment is based on in-class participation, task performance, and exam results.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor . .
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources B
1
2

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 2 30
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 1 32

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can express an opinion about a meal.
2 Can explain the preparation of a dish.
3 Can ask for and give advice.
4 Can give instructions

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work Test Test
2 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work Test Test
3 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
4 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
5 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
6 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
7 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
8 Midterm
9 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
10 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
11 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
12 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
13 Question and answer, pair work, group work, drama, role playing, brainstorming, presentation, interactive word work
14 Final Exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1
C2
C3
C4

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant