They learn important terminology and concepts related to the field of gastronomy.
They develop a vocabulary specific to the field.
They read and evaluate various texts related to gastronomy studies.
They write well-structured paragraphs and professional prescriptions.
They improve their speaking skills by sharing their thoughts and feelings in class discussions.
Mode of Delivery
Face to face
Prerequisites
Yes(GMS308)
Recommended Optional Programme Components
None
Course Description
GMS490 is an English for specific purposes (ESP) course at the B1 level specifically designed for the students in the Department of Gastronomy and Culinary Arts and whose prerequisite course is GMS308.
The course is designed to improve four main skills with field-specific vocabulary and discipline-related language in an integrated manner. Learners are encouraged to study independently and apply the course content to their discipline.
Course Contents
WEEK
TOPICS
1st Week
Preliminary Work
2nd Week
Preliminary Work
3rd Week
Meats
4th Week
Seafood, Dairy Products
5th Week
Fruits, Vegetables, Spices, and Herbs
6th Week
Pasta, Grains, and Legumes
7th Week
Pastries, Dough Products, Breads
8th Week
Breakfast, Lunch
9th Week
Midterm Exam
10th Week
Comparative Essay
11th Week
Desserts
12th Week
Desserts (continued)
13th Week
Turkish Desserts
14th Week
Comparison Essay (continued)
15th Week
Final Exam
Recommended or Required Reading
Career Paths: Cooking by Virginia Evans, Jenny Dooley, Ryan Hayley, Express Publishing
Field-related Supplementary Materials
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
Presentation
Project
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
40
Project
1
15
Other
1
5
Total(%)
60
Contribution of In-term Studies to Overall Grade(%)
60
Contribution of Final Examination to Overall Grade(%)
