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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Education
  2. Department of Foreign Language Education
  3. Program in French Language Teaching
  4. Course Structure Diagram with Credits
  5. Tourism French
  6. Description
  • Description
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Last Updated: 22/10/2025

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
FRÖ433 - Tourism French VII. SEMESTER 3 +0 3.0
Language of Instruction Fransızca
Course Type Area Elective Courses
Course Instructor(s) DOÇ. DR. ZÜHRE YILMAZ GÜNGÖR
Mode of Delivery The mode of delivery of this course is Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended None. Il n\\\'y a pas de cours à option à recommander pour appuyer ce cours.
Recommended Resources  Corbeau, s., Dubois, C., Penfornis, J.-L. (2004). tourisme.com, Cle International. *DANY, Max. Le Français de l’Hôtellerie et du Tourisme. Hachette, Paris, 1987. *GÜLMEZ, Gülnihal. Le Français du tourisme et de l\\\'hôtellerie. Anadolu Üniversitesi Açıköğretim Fakültesi, 2002.
Work Placement None Pas de stage
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 welcome
Week - 2 At the reception: booking and telephone communication. A la réception: la réservation et la communication téléphonique.
Week - 3 Information on accommodation options. Renseigner sur les formules d'hebergement.
Week - 4 Submit a region. Prensenter une region.
Week - 5 Describing a city. Presenter une ville.
Week - 6 Discribing a country. Présenter un pays.
Week - 7 The dialogues probable at reception. Les dialogues probables à la reception.
Week - 8 At the restaurant; greeting customers,taking the order,present menus, payment. Au restaurant: accueillir les clients, prise de la commande, présenter le menu, le paiement.
Week - 9 At the bar: to receive,execute an order and payig the bill. Au bar: recevoir, exécuter un ordre et faire payer.
Week - 10 Take notes. Prendre des notes.
Week - 11 Turkish Cuisine:Turkish-style cuisine,cooking recipes. La cuisine turque: découvrir la cuisine turque, les recettes de cuisine.
Week - 12 Examples of foreign cuisines. Exemples des cuisines etrangères.
Week - 13 Turkey: the beauty of Turkey,how to travel in the country,traditions and customs. La Turquie: la beauté de la Turquie, comment voyager dans le pays, les traditions et les coutûmes.
Week - 14 The historical richness of Turkey,which places you should visit. La richesse historique de la Turquie, quels endroits il faut visiter.

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 30
Final Exam 1 70
Toplam (%) 100

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