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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 |