GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
PROFESSIONAL FOREIGN LANGUAGE II (ENGLISH)/TUR 254
Course Title: PROFESSIONAL FOREIGN LANGUAGE II (ENGLISH)
Credits 2 ECTS 5
Semester 4 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Research Asist. Dr. Ahmet UŞAKLI
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/ahmet.usakli
 -- EMAIL(S) OF LECTURER(S)
  ahmet.usakli@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To develop skills in business letter writing
To develop the skills of getting interviewed
To develop the skills of CVwriting and enhance vocational vocabulary
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Introduction to the Course Content and Requirements
2. Week  Cv writing : Layout and the Necessary Information
3. Week  Cv writing : Assessment of Curriculum Vitaes/ Finding Job Ads
4. Week   Cover letter writing (key points)
5. Week  Assessment of cover letters (deadline) / Layout of a business letter
6. Week  Letter of intent - Statement of purpose letters / Letter of request
7. Week  Assessment of letters / Sample business letters / Fax messages
8. Week  Midterm
9. Week   Business Interviews : Frequently Asked Questions
10. Week   Business Interviews : Frequently Asked Questions
11. Week   Business Interviews : Frequently Asked Questions
12. Week  Role-play activity
13. Week  Role-play activity
14. Week  Role-play activity
15. Week  General Review
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
   Akar, N. Z. ,Özkan Y., &Tarhan, Ş. (2005) Language & Communication Skills after Graduation. Ankara: METU. ve ders sorumlusunun hazırladığı diğer kaynaklar
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Drill - Practise
 -- WORK PLACEMENT(S)
  None
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
1
30
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
1
30
 Contribution of In-term Studies to Overall Grade  
70
 Contribution of Final Examination to Overall Grade  
30
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
 Reading
0
 Searching in Internet and Library
14
3
42
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
2
10
20
 Mid-Term and Studying for Mid-Term
1
10
10
 Final and Studying for Final
1
20
20
 Other
0
 TOTAL WORKLOAD: 
120
 TOTAL WORKLOAD / 25: 
4.8
 ECTS: 
5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X