Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS436

FRENCH II

Course Code
GMS436
Semester
-
Theory+Practice
3 + 0
ECTS
5
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learn basic grammar structures.
  2. Develop basic reading and listening skills.
  3. Learn the basic words and sentence structures to communicate at a basic level.
Mode of DeliveryFace to face
PrerequisitesYes(GMS435)
Recommended Optional Programme ComponentsNone
Course DescriptionIn this course, students learn the correct language strategies used to make sense by developing French reading, listening, speaking and writing skills at the next level of their learning in French I course.
Course Contents
WEEK TOPICS
1st Week Course Introduction: Course Outline, Weekly Lesson Plan
2nd Week Unite 1 : Bienvenue ! (Partie 1): Hello and the Alphabet, the entire hierarchy of the kitchen brigade (la Brigade de cuisine), numbers from 0 to 30, personal pronouns (I, you, he/she...), the verbs ?etre? and ?avoir,? and indefinite articles.
3rd Week Unite 1 : Bienvenue (Partie 2): Kitchen section, vegetables, Mediterranean salad
4th Week Unite 2 : Cuisine et Restaurant (Partie 1):Placement in a restaurant and kitchen; Countries, nationalities, and languages spoken; the verb aller
5th Week Public holiday
6th Week Unite 2 : Cuisine et Restaurant (Partie 2): Knowing everyday meals, kitchen equipment, understanding a work plan, verbs ending in -er and -yer, crepes
7th Week Unite 3 : Dans les regles (Partie 1): Knowing the parts of the body, Talking about professional attire, Possessive and demonstrative adjectives, Preparation for the midterm exam
8th Week Examen partiel - Midterm
9th Week Unite 3 : Dans les regles (Partie 2): Obligation, Understanding the Rules, Imperative Mood, Discover Fruits (Fruit Salad), Verbs Ending in -ir (Groups 2 and 3) and -re
10th Week Unite 4 : La main a la pate (Partie 1):Understanding table settings, Exploring tableware, Restaurant staff and their roles, the verb devoir
11th Week Unite 4 : La main a la pate (Partie 2): Adjective Agreement, Adverbs of Quantity, Numbers (1,000), Types of Dough, La Quiche Lorraine (23 Nisan National Sovereignty and Children's Day)
12th Week Unite 5 : La mise en place (Partie 1): Seasonal vegetables, Chronological markers (d?abord, apres, enfin), Expressing preferences, Personal pronouns
13th Week Unite 5 : La mise en place (Partie 2): Preparation equipment, Simple future tense (le futur simple), les Hors d?oeuvre
14th Week Unite 6 : Aux fourneaux ! (Partie 1):Cooking equipment, Mastering the art of cooking, The verb cuire, Ratatouille
15th Week Public Holiday
16th Week Unite 6 : Aux fourneaux ! (Partie 2):Asking and Answering Questions, Comparisons, Expressing Duration, Le fromage, Preparing for the Final Exam.
17th Week Final Exam
Recommended or Required Reading1. Ders notları
2. En cuisine ! Français professionnel A1-A2, Jerome CHOLVY, Cle International, 2014
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Oral Exam 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 1 4 4
Individual or group work 10 2 20
Preparation for Final exam 3 30 90
Course hours 10 1 10
Preparation for Midterm exam 1 15 15
Laboratory (including preparation) 0 0 0
Final exam 1 1 1
Homework 1 5 5
Total Work Load146
Total Work Load / 30 (h)4.86
ECTS Credit of the Course5
Language of Instruction-
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3
K1
K2
K3
K4 X X
K5
K6
K7 X
K8
K9
K10
K11
K12
K13
K14
K15
K16
K17
K18 X
K19 X X
K20 X
K21 X
K22
K23