| Course Name | Essential Speaking Skills in English |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| ENG 310 | Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) |
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| Assistant(s) | - | |||||
| Course Objectives | This course aims at improving students' speaking skills in several different key areas and focuses on an interactive approach in order to fully involve students in this process. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | ENG 310 is a compulsory course for third year students and is designed to enable them to speak more effectively while expressing themselves in a variety of areas, such as business related and academic related topics. These areas range from participating in discusiions to presenting information in the form of short presentations, known as Pecha Kuchas. Students will also take part in role plays and formal debates. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Course book Unit 01 – Introduction to Speaking | |
| 2 | Course book Unit 02 – Personality | |
| 3 | Course book Unit 03 – Exploring Famous Art | |
| 4 | Course book Unit 04 – Memory | |
| 5 | Course book Unit 05 – The Art of Listening | |
| 6 | Course book Unit 06 – Trust | |
| 7 | Course book Unit 07 – Retail Sales | |
| 8 | Course book Unit 08 – Conflict Resolution | |
| 9 | Course book Unit 09 – Applying for a Schengen Visa | |
| 10 | Course book Unit 10 - Schengen Visa Interview | |
| 11 | Oral Exam (Role Play) | |
| 12 | Oral Exam (Role Play) | |
| 13 | Oral Exam (Role Play) | |
| 14 | Review and catch up | |
| 15 | Review and catch up | |
| 16 | Final Exam (Oral Interview) |
| Course Notes/Textbooks | The Compass - Route to Academic Speaking, Nüans Publishing, 2014 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 20 |
| Laboratory / Application | - | - |
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | 1 | 5 |
| Presentation / Jury | - | - |
| Project | 1 | 10 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 75 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | - | |
| Study Hours Out of Class | 15 | 2 | 30 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 5 | |
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | - | - | |
| Project | 1 | 7 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 12 | |
| Final Exams | 1 | 15 | |
| Total | 122 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
