TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Group Work
Q&A
Critique
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • Will be able to use abbraviations while notetaking
  • Will be able to differentiate between important and unimportant information
  • Will be able to identify transitions and their functions while listening
  • Will be able to identify the structure of an academic presentation
  • Will be able to start and conclude an academic presentation
  • Will be able to put forward an idea and support it
  • Will be able to use acceptable body language during a presentation
Course Description

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses
X

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction: Course objectives and assessment Powerpoint slide
2 Competencies for EAP and the inputoutput relationship İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
3 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
4 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
5 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
6 Academic Listening and Notetaking İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
7 Review İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
8 Midterm
9 Research skills and Plagiarism İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
10 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
11 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
12 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
13 Academic Speaking and Presentation Skills İzmir University of Economics ENG 101 Academic Skills in English Faculty Book 2009
14 Student Presentations
15 Feedback on Student Presentations
16 Review of the Semester  
Course Notes/Textbooks Powerpoint presentations, course notes
Suggested Readings/Materials Supplementary material to be prepared when necessary by the course instructors

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
23
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
27
Total

Weighting of Semester Activities on the Final Grade
3
73
Weighting of End-of-Semester Activities on the Final Grade
1
27
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
4
64
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
15
Project
Seminar / Workshop
Oral Exam
Midterms
1
10
Final Exams
1
10
    Total
99

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

İzmir Ekonomi Üniversitesi | Sakarya Caddesi No:156, 35330 Balçova - İZMİR Tel: +90 232 279 25 25 | webmaster@ieu.edu.tr | YBS 2010