ENG 310 | Course Introduction and Application Information

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
Course Coordinator
Course Lecturer(s)
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;
  • to speak more confidently and fluently
  • to participate in informal and formal discussions effectively
  • to conduct a range of academic and work-related situations through the medium of role plays
  • to react to each others' opinions and give relevant feedback
  • to organize their thoughts into coherent and structured ideas
  • to give short presentations within a given format
Course Content 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.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the course objectives and assessment - Unit 1
2 Unit 1 - In-class speaking practice (Pecha Kucha Short)
3 Unit 1 - In-class speaking practice (Pecha Kucha Short)
4 Presentation - Pecha Kucha (Short)
5 Unit 2 - In-class speaking practice (Pecha Kucha Long)
6 Unit 2 - In-class speaking practice (Pecha Kucha Long)
7 Unit 2 - In-class speaking practice (Pecha Kucha Long)
8 Presentation - Pecha Kucha (Long)
9 Unit 3 - In-class speaking practice (Role-Play)
10 Unit 3 - In-class speaking practice (Role-Play)
11 Unit 3 - In-class speaking practice (Role-Play)
12 Midterm oral exam (Role-Play)
13 Unit 4 - In-class speaking practice (Debate)
14 Unit 4 - In-class speaking practice (Debate)
15 Review of the semester
16 Final Oral Exam (Debate)

 

Course Textbooks

The Compass - Route to Academic Speaking, Nüans Publishing, 2014

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
1
20
Field Work
Quizzes / Studio Critiques
2
10
Homework / Assignments
Presentation / Jury
1
10
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
25
Total

Contribution of Semester Work to Final Grade
6
75
Contribution of Final Work to Final Grade
1
25
Total

ECTS / WORKLOAD TABLE

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
Field Work
Quizzes / Studio Critiques
2
5
Homework / Assignments
Presentation / Jury
1
7
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
6
Final / Oral Exam
1
8
    Total
109

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
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
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