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Professional German I

Course developers

Course abstract

The study course is aimed at the development of students’ foreign language (Germany) knowledge and skills necessary for professional communication, participating in discussions, giving presentations in professional and academic environments as well as for communication with foreign students, specialists and academic staff. The focus is on the terminology related to food manufacturing and technology. The Germany language proficiency level corresponds at least level B1 according to the Common European Framework of Reference for foreign languages.

Learning outcomes and their assessment

Knowledge and understanding terminology of field. Students know terms from the field of university education, the structure of academic texts, and business letters – tutorials, 1 colloquium (homework).
Skills: students are able to define terms, select professional information, and explain procedures in relation to the food manufacturing and technology – tutorials, test.
Competence of professional and academic Germany language in order to apply it creatively in spoken and written communication for student mobility, professional and academic activities in international environment – tutorials, 2 colloquium (homework).

Course Content(Calendar)

1. The course requirements. University education. Terminology of food manufacturing and technology. Creating a glossary of terms for each topic. (Tutorial – 1h)
2. Food industry. Common types of academic texts. Simple and complex sentences. Prepositions and conjunctions. Description. (Tutorials – 3h)
3. Direct/indirect questions. Job interview. Formal and informal writing styles. Business letters. Motivation letter. Letter of complaint/ Letter of reply to a complaint. Terminology for ordering and purchasing items from a food manufacturer. Invitation Letter. 1 colloquium (homework). (Tutorials – 6 h)
4. Terminology related to food manufacturing and technology developmental stages, and prominent scientist discoveries. (Nicolas Appert, Louis Pasteur etc.). (Tutorial – 2h)
5. Terminology related to products chemical makeup (proteins, carbohydrates, lipids, vitamins, food colourants, water, minerals) and discussion about healthy diet (Tutorial – 4h)
6. Test (terminology related to products chemical makeup). (Tutorial – 2h)
7. Milk, etymology and makeup of milk (proteins, lactose and vitamins), milk qualities, health benefits, milk processing and pasteurisation. Cheese, etymology (Ancient Greece, Rome). The diversity of cheese, cheese processing and nutritional value. Milk allergy/ intolerance.
(Tutorial – 4h)
8. 2 colloquium (homework) oral presentation of the independently chosen professional text in front of the class. (Tutorial – 2h).

Requirements for awarding credit points

Assessment: Formal test with a grade.
It is made up of cumulative assessment.
Successfully written 1 test, the glossary of terms for each topic, timely completed home works, completed individual work (reading of professional texts, presentation on a selected topic, the glossary of terms). Tests and home works are with a positive evaluation. The number of the missed classes shall not exceed 20%.

Description of the organization and tasks of students’ independent work

Individual work:
1. Reading of the independently chosen professional texts (the amount: 10 000 characters);
2. Prepared PPoint presentation and oral presentation (5-10 minutes) in front of the class;
Submitted glossary of terms (30 terms, 20 translations, 10 definitions).

Criteria for Evaluating Learning Outcomes

The cumulative assessment is composed of the grades in 1 test, two colloquiums (home works), and presentation of the individual work. The grade in test is successful if at least 70% of the answers are correct. All home works should receive a successful grade.

Compulsory reading

1.Katz, S.E. (2014): So einfach ist Fermentieren. Wie Sie durch Vergärung wohlschmeckende und gesunde Lebensmittel herstellen: von Brot über Sauerkraut bis hin zu Bier und Wein. 1. Aufl. Kopp Verlag. 304 Seiten. ISBN:978-3-86445-161-4

2.Dittrich, H.H., Grossmann, M. (2011): Mikrobiologie des Weines. Handbuch der Lebensmitteltechnologie. 4. Aufl. Ulmer Eugen Verlag. 288 Seiten. ISBN-10:3-8001-6989-4

3.Albrecht, W., Dürr, P. (2010): Technologie der Obstbrennerei. Biotechnologie, Praxis, Betriebskontrolle. 3. Aufl. Verlag Eugen Ulmer. 326 Seiten. ISBN:978-3-8001-4899-8

4.Ebermann, R. (2008): Lehrbuch Lebensmittelchemie und Ernährung. Springer-Verlaag KG. 600 Seiten, ISBN-10:3-211-48649-6

5.Krämer, J. (2007): Lebensmittel-Mikrobiologie. 5. Aufl. Verlag Utb GmbH. 406 Seiten, ISBN-10:3-8252-1421-4

Further reading

1.Kunz, B. (2012): Lexikon der Lebensmitteltechnologie. 1. Aufl. Verlag Springer. 327 Seiten. ISBN:978-3-642-48055-3

2.Lehnert, S. (2010): Vocabular Wortschatz-Bilder: Obst, Gemüse, Lebensmittel. Bildtafeln und Kopievorlagen. 1. Aufl. Verlag Schubi Lernmedien. 84 Seiten. ISBN:978-3-86723-231-9

3.Bogenreiter, M. (2009): Der Konsum biologischer Lebensmittel in Österreich. Einfluss sozioökonomischer Faktoren. VDM Verlag. 128 Seiten, ISBN-10:3-639-14596-8

4.Ternes, W., Tunger, L. (2007): Lexikon der Lebensmittel und der Lebensmittelchemie. 4. Aufl.Verlag Wissenschaftliche. 2134 Seiten, ISBN-10:3-8047-2275-X

5.Müller, G., Holzapfel, W., Weber, H. (2007): Lebensmittel pflanzlicher Herkunft. 2. Aufl. Behrs Verlag. 600 Seiten. ISBN–10:3-89947-252-7

Periodicals and other sources

1.Zeitschriften zum Thema: Nahrungsmittel-Food-Getränkeindustrie. [tiešsaiste] (skatīts 05.01.2021.) http://www.fachzeitungen.de/zeitschriften-magazine-nahrungsmittel-food-getraenkeindustrie
2.Lebensmitteltechnik. [tiešsaiste] (skatīts 05.01.2021.) http://www.lebensmitteltechnik-online.de
3.FIZZZ – das Fachmagazin für die Trend- und Szenen-Gastronomie. [tiešsaiste] (skatīts 05.01.2021.) www.fizzz.de

Notes

Compulsory course for students of the second-level professional higher education study program "Food Technology".