Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS903 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS903 Course Title: THESIS STUDIES III Theoretical+Practice: 0+1 ECTS: 24
Year/Semester of Study 4 / Fall Semester
Level of Course 2nd 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 NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr)
Name of Lecturer(s) İBRAHİM İLHAN, LÜTFİ BUYRUK, NİLÜFER ŞAHİN PERÇİN, EBRU GÜNEREN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to provide the students with the knowledge, experience and experience in the scientific field where the faculty member is working.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Knows and applies all stages of the research process. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
Presentation
LO-2 Determine appropriate research design and method. 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-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see.
Presentation
LO-3 Gains the ability to do scientific research. 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-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 writes and presents a thesis on gastronomy and culinary arts. 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-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Topics determined by the student's thesis advisor
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Regular interviews with students during the thesis writing process Talks, discussions
2 Regular interviews with students during the thesis writing process Talks, discussions
3 Regular interviews with students during the thesis writing process Talks, discussions
4 Regular interviews with students during the thesis writing process Talks, discussions
5 Regular interviews with students during the thesis writing process Talks, discussions
6 Regular interviews with students during the thesis writing process Talks, discussions
7 Regular interviews with students during the thesis writing process Talks, discussions
8 mid-term exam
9 Regular interviews with students during the thesis writing process Talks, discussions
10 Regular interviews with students during the thesis writing process Talks, discussions
11 Regular interviews with students during the thesis writing process Talks, discussions
12 Regular interviews with students during the thesis writing process Talks, discussions
13 Regular interviews with students during the thesis writing process Talks, discussions
14 final exam
Recommend Course Book / Supplementary Book/Reading
1 Day, R. A. (2001). Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır? Tübitak Yayınlar
2 Şencan, H. (2002). Bilimsel Yazım. İstanbul: İstanbul Üniversitesi Yayını.
3 American Psychological Association-APA (2001). Publication manual (5th ed.). Washington, DC: American Psychological Association
Required Course instruments and materials
Computer, projection

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation 16 2 50
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project 16 2 50
final exam

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 1 14 14
Outside Class
       a) Reading 10 18 180
       b) Search in internet/Library 13 18 234
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 7 12 84
       e) Term paper/Project 13 16 208
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; 720