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    SCHOOL OF FOREIGN LANGUAGES

    Italian Language Program

    ITL 350 | Course Introduction and Application Information

    Course Name
    ITALIAN GASTRONOMY TERMINOLOGY
    Code
    Semester
    Theory
    (hour/week)
    Application/Lab
    (hour/week)
    Local Credits
    ECTS
    ITL 350
    Fall/Spring
    3
    0
    3
    4

    Prerequisites
      ITL 202 To succeed (To get a grade of at least DD)
    Course Language
    Italian
    Course Type
    Elective
    Course Level
    First Cycle
    Mode of Delivery face to face
    Teaching Methods and Techniques of the Course Lecture / Presentation
    National Occupation Classification -
    Course Coordinator
    Course Lecturer(s)
    Assistant(s) -
    Course Objectives The aim of this course is to make students gain comprehension (listening-reading) and productive (speaking-writing) skills by adding their own views and information about Italian cuisine.
    Learning Outcomes

    The students who succeeded in this course;

    • follow the conversations and recipes about Italian cuisine.
    • analyze eating habits, food and beverages, labels on the product, menus, prescriptions provided, and short texts about kitchen and food
    • make various deductions with comparisons between Italian cuisine and Turkish cuisine.
    • express their views on food tastes by using culinary terminologies and food-beverage idioms.
    • to produce their views on food cultures and a simple recipe.
    Course Description This course includes detailed information about Italian cuisine, typical products, Italian and Turkish cuisine cultures, eating habits and recipes.
    Related Sustainable Development Goals

     



    Course Category

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

     

    WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

    Week Subjects Related Preparation
    1 Introduction of the course LINK: https://www.youtube.com/watch?v=SrImmYkS1xM
    2 Italian food and meals, the verb "finire", recipe (insalata caprese), indefinite pronoun “ne-partitivo” Sara Porreca,“L’Italiano per la cucina”, Unit 1. Useful sources, ieu.blackboard.com; LINK: https://www.almaedizioni.it/it/almatv/itap/appetito/ https://www.almaedizioni.it/it/almatv/italiano-in-cucina/insalata-caprese/
    3 Bread types, recipe (bruschette), bread-related idioms, menus and snacks, deli meat varieties, verbs that take – isc at simple present tense. Sara Porreca,“L’Italiano per la cucina”, Unit 1. ieu.blackboard.com LINK: https://www.almaedizioni.it/it/almatv/vai-quel-paese/pagare-alla-romana/ https://www.almaedizioni.it/it/almatv/italiano-in-cucina/bruschette/
    4 Places to eat; adjectives about food, the impersonal “si” in italian Sara Porreca,“L’Italiano per la cucina”, Unit 2. Useful sources, ieu.blackboard.com LINK: https://www.almaedizioni.it/it/almatv/italiano-in-cucina/pappa-al-pomodoro/
    5 Recipe (pappa al pomodoro), tableware vocabulary, vegetables, legumes and aromatic plants vocabulary, idioms related to some plants. Sara Porreca,“L’Italiano per la cucina”, Unit 2. Useful sources, ieu.blackboard.com LINK: https://www.youtube.com/watch?time_continue=310&v=S08sCxOI8NM&feature=emb_logo http://www.impariamoitaliano.com/vtavola2.htm
    6 Formal-informal forms of speech, Stare + Gerundio, pasta types, recipe (spaghetti alla carbonara), imperative (imp. Informale -tu) Sara Porreca,“L’Italiano per la cucina”, Unit 3. Useful sources, ieu.blackboard.com LINK: http://www.impariamoitaliano.com/vtipidipasta.htm https://www.almaedizioni.it/it/almatv/italiano-in-cucina/spaghetti-alla-carbonara/ spaghetti alla carbonara http://www.impariamoitaliano.com/cucina01.htm
    7 Types of egg cooking, egg related proverbs and idioms, kitchen tools vocabulary(1) Sara Porreca,“L’Italiano per la cucina”, Unit 3. Useful sources, ieu.blackboard.com LINK: https://www.almaedizioni.it/it/almatv/vai-quel-paese/che-caffe-vuoi/ http://www.impariamoitaliano.com/vrecipienti.htm
    8 Local dishes and sauces, past tense (passato prossimo), verbs with double auxiliary. Sara Porreca,“L’Italiano per la cucina”, Unit 4. Useful sources, ieu.blackboard.com https://www.almaedizioni.it/it/almatv/italiano-in-cucina/bucatini-allamatriciana/
    9 Impersonal verbs (servire-mancare-bastare), meat and charcuterie varieties and cooking styles, meat-related idioms; recipe (bucatini all’amatriciana) Sara Porreca,“L’Italiano per la cucina”, Unit 4. Useful sources, ieu.blackboard.com LINK: http://www.impariamoitaliano.com/vsalumi.htm Tiramisu http://www.impariamoitaliano.com/cucina01.htm http://www.impariamoitaliano.com/cucina07.htm
    10 Cookie types, direct pronouns with past tense, indefinite pronoun "ne partitivo” with past tense, product quality control labels, recipe (pesto genovese), cutting forms Sara Porreca,“L’Italiano per la cucina”, Unit 5. Useful sources, ieu.blackboard.com LINK: https://www.almaedizioni.it/it/almatv/italiano-in-cucina/trofie-al-pesto/
    11 Types of cheese and olive oils; product quality control codes; cooking measurement units. Sara Porreca,“L’Italiano per la cucina”, Unit 5. Useful sources, ieu.blackboard.com LINK: http://www.impariamoitaliano.com/vcontenitori.htm
    12 Pizza dough ingredients and recipe, superlative adjectives+ assoluto, the verb “fare + verb infinitive”, kitchen tools vocabulary (2) Sara Porreca,“L’Italiano per la cucina”, Unit 6. Useful sources, ieu.blackboard.com LINK: https://www.almaedizioni.it/it/almatv/italiano-in-cucina/pizza-margherita/
    13 Pizza types; modal verbs, Recipe (pizza margherita) PRESENTATION Sara Porreca,“L’Italiano per la cucina”, Unit 6. Useful sources, ieu.blackboard.com
    14 Mock Exam
    15 Semester Review
    16 FINAL EXAM

     

    Course Notes/Textbooks

    Sara Porreca,“L’Italiano per la cucina”, ALMA Edizioni-Firenze, 2018 ISBN 978-88-6182-553-6  
    Suggested Readings/Materials

     

    EVALUATION SYSTEM

    Semester Activities Number Weigthing
    Participation
    Laboratory / Application
    Field Work
    Quizzes / Studio Critiques
    2
    30
    Portfolio
    Homework / Assignments
    1
    10
    Presentation / Jury
    1
    20
    Project
    Seminar / Workshop
    Oral Exams
    Midterm
    Final Exam
    1
    40
    Total

    Weighting of Semester Activities on the Final Grade
    4
    60
    Weighting of End-of-Semester Activities on the Final Grade
    1
    40
    Total

    ECTS / WORKLOAD TABLE

    Semester Activities Number Duration (Hours) Workload
    Theoretical Course Hours
    (Including exam week: 16 x total hours)
    16
    3
    48
    Laboratory / Application Hours
    (Including exam week: '.16.' x total hours)
    16
    0
    Study Hours Out of Class
    14
    1
    14
    Field Work
    0
    Quizzes / Studio Critiques
    2
    8
    16
    Portfolio
    0
    Homework / Assignments
    1
    6
    6
    Presentation / Jury
    1
    11
    11
    Project
    0
    Seminar / Workshop
    0
    Oral Exam
    0
    Midterms
    0
    Final Exam
    1
    20
    20
        Total
    115

     

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