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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 |