Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GMS41032021341	Vocational Foreign Language III (English)	Compulsory	4	7	4

Level of Course Unit

First Cycle

Objectives of the Course

The aim of this course students greet guest, farewell and order take to the kitchen in the service of Guest Needs/issues and to engage in professional development activities is to communicate with guests in English.

Name of Lecturer(s)

Learning Outcomes

1	Better self-expression in the professional field

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Texts containing professional information
2	Abbreviations used in business life
3	Types of services and hierarchy of personnel in food and beverage enterprises
4	communication in kitchen
5	Professional terminology
6	historical development of the kitchen
7	world cuisines
8	midterm
9	spices and toppings
10	Culinary Chemistry
11	Food safety
12	Food and values
13	General Review
14	Final exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	10	2	20
Individual Study for Mid term Examination	12	4	48
Individual Study for Final Examination	12	4	48
TOTAL WORKLOAD (hours)			118

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	5	5	5	5	5	5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High