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 Elective Course Delivery Method Face To Face Objectives of the Course The aim of this course is to develop gastronomy and culinary arts students’ spoken English communication skills in situations they may encounter in real-life kitchen and restaurant settings. Rather than teaching grammar rules in detail, the course aims to develop communicative functions through practical activities (role-plays, pair/group work, guessing games, puzzle-and-speaking activities). These functions include introducing oneself, chatting about everyday and professional topics, shopping and ordering at the market or restaurant, describing people and objects, expressing preferences and tastes, giving directions, making reservations by phone, and explaining a recipe orally. Course Content Talking about age, colors, birthdays, months/seasons, and the weather; greeting people, introducing oneself, and exchanging contact information; shopping at a fruit market; shopping at a vegetable market and asking about prices; ordering at a restaurant and asking about the ingredients of a dish; describing drink preferences and daily routines; guessing and describing people and kitchen tools and utensils; a guessing game about kitchen appliances, and talking about hobbies and likes/dislikes; conducting a short interview about goals and dreams, and giving directions; describing the location of objects, and making a restaurant reservation by phone; and dialogues about explaining a recipe orally and buying a travel ticket (based on the Speaking/Communication activities of the book NEXUS 1: English for Gastronomy and Culinary Arts, Units 0-10). Course Methods and Techniques The course is based on Communicative Language Teaching and Task-Based Language Teaching. With a student-centered approach, it uses role-plays, pair/group work, question-and-answer activities, guessing games, and short interviews. Kitchen and restaurant vocabulary is supported with visual materials, audio/video recordings, and authentic menu and recipe samples. Assessment is based on in-class speaking performance and role-play tasks. Prerequisites and co-requisities None Course Coordinator None Name of Lecturers Dr. MUHAMMED SALİH TAŞDEMİR Assistants None Work Placement(s) No Recommended or Required Reading Resources Course Notes Ders Kitabı: Akay, E. & Yılmaz, B. (2026). NEXUS 1: English Course Book for Gastronomy and Culinary Arts (A1). Eskişehir: Anadolu Üniversitesi Yayınları, No: 4498.