COURSE SYLLABUS
VOCATIONAL FOREIGN LANGUAGE I
| 1 |
Course Title: |
VOCATIONAL FOREIGN LANGUAGE I |
| 2 |
Course Code: |
OSPS002 |
| 3 |
Type of Course: |
Optional |
| 4 |
Level of Course: |
Short Cycle |
| 5 |
Year of Study: |
2 |
| 6 |
Semester: |
3 |
| 7 |
ECTS Credits Allocated: |
3 |
| 8 |
Theoretical (hour/week): |
2 |
| 9 |
Practice (hour/week) : |
0 |
| 10 |
Laboratory (hour/week) : |
0 |
| 11 |
Prerequisites: |
None |
| 12 |
Recommended optional programme components: |
None |
| 13 |
Language: |
English |
| 14 |
Mode of Delivery: |
Face to face |
| 15 |
Course Coordinator: |
Öğr. Gör. PINAR AYDIN TEMEL |
| 16 |
Course Lecturers: |
|
| 17 |
Contactinformation of the Course Coordinator: |
Adres: UÜ. Harmancık Meslek Yüksekokulu
Tel: 0 (224) 294 26 92 (Dahili: 63103) Fax: 0 224 881 32 18
e-mail: paydin@uludag.edu.tr
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| 18 |
Website: |
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| 19 |
Objective of the Course: |
Basic definitions and concepts of professional competence and to gain knowledge of basic business language. |
| 20 |
Contribution of the Course to Professional Development |
|
| 21 |
Learning Outcomes: |
| 1 |
Professional foreign language.;
|
| 2 |
Professional use of foreign language knowledge;
|
| 3 |
To use professional concepts and definitions;
|
| 4 |
To know the techniques of cooking in a foreign language.;
|
| 5 |
Joinery forms to express a foreign language.;
|
| 6 |
Traditional kitchen staff to express a foreign language.;
|
| 7 |
Understand the environment in international professional environments.;
|
| 8 |
Continue with life as a professional foreign language.;
|
|
| Week |
Theoretical |
Practical |
| 1 |
Professional proficiency in foreign languages as the basis for updating the repetition of the general knowledge of English. |
|
| 2 |
Professional proficiency in foreign languages as the basis for updating the repetition of the general knowledge of English. |
|
| 3 |
Professional terms, concepts and terminology |
|
| 4 |
Professional terms, concepts and terminology |
|
| 5 |
Personal care |
|
| 6 |
Hygiene and sanitation |
|
| 7 |
Hygiene and sanitation |
|
| 8 |
Dish-washing and garbage disposal |
|
| 9 |
Cooking |
|
| 10 |
Cooking |
|
| 11 |
Cooking |
|
| 12 |
Turkish cuisine and specialty dishes |
|
| 13 |
Kitchen equipment |
|
| 14 |
General repeat |
|
| 23 |
Textbooks, References and/or Other Materials: |
1. Šiatkute, Vilma. English for Cooks. AB Projesi. |
| 24 |
Assesment |
|
| TERM LEARNING ACTIVITIES |
NUMBER |
PERCENT |
| Midterm Exam |
1 |
40 |
| Quiz |
0 |
0 |
| Homeworks, Performances |
0 |
0 |
| Final Exam |
1 |
60 |
| Total |
2 |
100 |
| Contribution of Term (Year) Learning Activities to Success Grade |
40 |
| Contribution of Final Exam to Success Grade |
60 |
| Total |
100 |
| Measurement and Evaluation Techniques Used in the Course |
|
| Information |
|
| 25 |
|
ECTS / WORK LOAD TABLE |
| Activites |
NUMBER |
TIME [Hour] |
Total WorkLoad [Hour] |
| Theoretical |
14 |
2 |
28 |
| Practicals/Labs |
0 |
0 |
0 |
| Self Study and Preparation |
14 |
3 |
42 |
| Homeworks, Performances |
0 |
0 |
0 |
| Projects |
0 |
0 |
0 |
| Field Studies |
0 |
0 |
0 |
| Midtermexams |
1 |
10 |
10 |
| Others |
0 |
0 |
0 |
| Final Exams |
1 |
12 |
12 |
| Total WorkLoad |
|
|
92 |
| Total workload/ 30 hr |
|
|
3,07 |
| ECTS Credit of the Course |
|
|
3 |
| 26 |
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS |
|
PQ1
|
PQ2
|
PQ3
|
PQ4
|
PQ5
|
PQ6
|
PQ7
|
PQ8
|
PQ9
|
PQ10
|
PQ11
|
PQ12
|
|
LO1
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
0
|
0
|
0
|
|
LO2
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
0
|
4
|
0
|
|
LO3
|
4
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
0
|
0
|
0
|
|
LO4
|
0
|
4
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
0
|
0
|
0
|
|
LO5
|
0
|
4
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
0
|
0
|
0
|
|
LO6
|
0
|
0
|
0
|
4
|
0
|
0
|
0
|
0
|
5
|
0
|
0
|
0
|
|
LO7
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
5
|
4
|
0
|
|
LO8
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
0
|
5
|
0
|
5
|
0
|
|
| LO: Learning Objectives |
PQ: Program Qualifications |
| Contribution Level: |
1 Very Low |
2 Low |
3 Medium |
4 High |
5 Very High |
