ENG 410 | Course Introduction and Application Information

Course Name
English for Career Development
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
ENG 410
Fall
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 The aim of this course is to prepare our students for the job or graduate school application process they will experience after graduation as well as for their work life.
Learning Outcomes The students who succeeded in this course;
  • to write a statement of purpose
  • to write various types of CV
  • to write a cover letter
  • to start a job interview
  • to continue a job interview
  • to end a job interview
  • to write different types of email messages
Course Content In order to equip the students with necessary skills for the processes they will be faced following graduation, the course simulates the whole job / graduate school application process which entails finding a job ad or a graduate school announcement, writing a CV and a cover letter for the ad they find, writing a statement of purpose and finally being interviewed for the job or academic program. Assuming that they have successfully passed their interviews, the course then focuses on the skills they will need in their work environment.

 



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 Introductory Unit: What is Success?
2 Unit 1: Career Planning & self Exploration / 1. Know Thyself - 2. Set Career Goals
3 Unit 2: Applying for a job or Graduate Study / 1. Choosing the right job / graduate program
4 Unit 2: Applying for a job or Graduate Study / 2. Preparing Application Documents - a. The CV-looking at different types of CV
5 Unit 2: Applying for a job or Graduate Study / 2. Preparing Application Documents - b. The Cover Letter & The Application Form
6 Unit 2: Applying for a job or Graduate Study / 2. Preparing Application Documents - c. Statement of purpose
7 Unit 3: Interviews / 1. Before the interview
8 Unit 3: Interviews / 2. On the interview day - 3. During the interview - 4. After the interview
9 Job Interview - Role Play (Assessed)
10 Unit 4: On the job / 1. Things you need to know - a. The corporate culture, b. Cultural differences, c. Ethics at the workplace / 2. Skills you need to have - a. Socializing
11 Unit 4: On the job / 2. Skills you need to have - b. Telephoning
12 Unit 4: On the job / 2. Skills you need to have - c. Holding and Attending meetings
13 Unit 4: On the job / 2. Skills you need to have - d. Writing emails
14 Job Interviews (Final Assessment)
15 Review of the semester
16 Final Exam

 

Course Textbooks

The Compass "setting Sail for Successful Careers". (2016). Ankara: Nüans Publishing

References

 

EVALUATION SYSTEM

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

Contribution of Semester Work to Final Grade
7
100
Contribution of Final Work to Final Grade
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
10
2
Field Work
Quizzes / Studio Critiques
1
5
Homework / Assignments
1
3
Presentation / Jury
1
5
Project
1
Seminar / Workshop
1
Portfolios
Midterms / Oral Exams
1
10
Final / Oral Exam
    Total
91

 

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