Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS602 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS602 Course Title: MAIN SCIENTIFIC SEMINARS Theoretical+Practice: 0+3 ECTS: 6
Year/Semester of Study 1 / Spring Semester
Level of Course 3rd Cycle Degree Programme
Type of Course Compulsory
Department GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer EMİNE KALE (ekale@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of the seminar course is to present a literature review on a subject determined by the students and to synthesize data obtained from secondary sources, to analyze, to interpret, to present and to share the results.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Provides an effective report. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
Presentation
LO-2 Make a literature review about the subject. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
Presentation
LO-3 Literal screening, compiling, analyzing and interpreting the information. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
Presentation
LO-4 Prepares a detailed report based on the information obtained. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Anabilim Dal? Semineri, konu belirleme, literatür taramas?, veri toplama, bulgular?n de?erlendirilmesi, yorumlanmas?, rapor haline getirilmesi ve sunumu ile ilgili konular? kapsamaktad?r.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Description of the Objectives and Objectives of the Course Method of Narration
2 Scientific Research Process Lecture, Question and Answer, Discussion
3 Scientific Research Process Lecture, Question and Answer, Discussion
4 Scientific Research Process Lecture, Question and Answer, Discussion
5 Seminar Writing Lecture, Question and Answer, Discussion
6 Making a presentation Lecture, Question and Answer, Discussion
7 Student Presentation Project Presentation, Question-Answer, Discussion
8 mid-term exam
9 Student Presentation Project Presentation, Question-Answer, Discussion
10 Student Presentation Project Presentation, Question-Answer, Discussion
11 Student Presentation Project Presentation, Question-Answer, Discussion
12 Student Presentation Project Presentation, Question-Answer, Discussion
13 Student Presentation Project Presentation, Question-Answer, Discussion
14 Student Presentation Project Presentation, Question-Answer, Discussion
15 Student Presentation Project Presentation, Question-Answer, Discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Day, R. A. (2001). Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır? Tübitak Yayınları
Required Course instruments and materials
Computer

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation 1 2 50
5.Report
6.Workshop 1 2 50
7.Performance Project
8.Term Paper
9.Project
final exam

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 3 14 42
       b) Search in internet/Library 4 14 56
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 3 14 42
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 0
mid-term exam 0
Own study for final exam 0
final exam 0
0
0
Total work load; 182