Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Spring 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 develop students' analytical thinking and writing skills and to gain scientific writing skills. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows and applies all stages of the research process. |
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-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-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. 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-3 | Gains the ability to do scientific research. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation |
| LO-4 | writes and presents a thesis on gastronomy and culinary arts. |
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. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course covers the problems to be investigated or the ability to identify and determine the boundaries, identify the data sources, recognize the data collection and analysis techniques, interpret the results of the analysis and express all of these issues in writing. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Regular interviews with students during the thesis writing process | |
| 2 | Regular interviews with students during the thesis writing process | |
| 3 | Regular interviews with students during the thesis writing process | |
| 4 | Regular interviews with students during the thesis writing process | |
| 5 | Regular interviews with students during the thesis writing process | |
| 6 | Regular interviews with students during the thesis writing process | |
| 7 | Regular interviews with students during the thesis writing process | |
| 8 | mid-term exam | |
| 9 | Regular interviews with students during the thesis writing process | |
| 10 | Regular interviews with students during the thesis writing process | |
| 11 | Regular interviews with students during the thesis writing process | |
| 12 | Regular interviews with students during the thesis writing process | |
| 13 | Regular interviews with students during the thesis writing process | |
| 14 | Regular interviews with students during the thesis writing process | |
| 15 | Regular interviews with students during the thesis writing process | |
| 16 | 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 | 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 | ||