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Year/Semester of Study | 1 / Spring Semester | ||||
Level of Course | 2nd Cycle Degree Programme | ||||
Type of Course | Compulsory | ||||
Department | GASTRONOMY AND CULINARY ARTS (MASTER) | ||||
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 this course is to guide the students to make a literature research on a given subject, to synthesize the information compiled with the literature research, to analyze, interpret and present the findings in the light of literature. |
Learning Outcomes | PO | MME | |
The students who succeeded in this course: | |||
LO-1 | Can make a detailed literature research on a given topic. |
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 Term Paper |
LO-2 | A detailed report can be prepared depending on the findings obtained from the literature research |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-3 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-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
LO-3 | Identify a specific seminar topic. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-3 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-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Presentation Term Paper |
PO: Programme Outcomes MME:Method of measurement & Evaluation |
Course Contents | ||
Literature research covers work packages that are essential for an independent research such as creating a database from the compiled information, classifying the information and documents compiled, and writing and presenting the report. | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | How to write abstract and introduction of a scientific article? | Lecturing, Question&Answer, Discussion |
2 | How to write the literature and methdology of a scientific article? | Lecturing, Question&Answer, Discussion |
3 | How to write sampling, scales and data analyze of scientific article? | Lecturing, Question&Answer, Discussion |
4 | How to write results and conclusion of scientific article? | Lecturing, Question&Answer, Discussion |
5 | How to write references, foodnotes, appendix and acknowledgement of scientific article? | Lecturing, Question&Answer, Discussion |
6 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
7 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
8 | mid-term exam | |
9 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
10 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
11 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
12 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
13 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
14 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
15 | Scientific work / project presentation of the students | Lecturing, Question&Answer, Discussion/Project presentation |
16 | final exam | |
Recommend Course Book / Supplementary Book/Reading | ||
1 | Hair, J. F, Black, W. C , Babin, B., Anderson, R. E., Tatham, R. L. (2010). Multivariate data analysis. Upper Saddle River, NJ: Prentice-Hall. | |
2 | American Psychological Association-APA (2013). Publication manual (8th ed.). Washington, DC: American Psychological Association. | |
Required Course instruments and materials | ||
Computer, Projection |
Assessment Methods | |||
Type of Assessment | Week | Hours | Weight(%) |
mid-term exam | 8 | 1 | 40 |
Other assessment methods | |||
1.Oral Examination | |||
2.Quiz | |||
3.Laboratory exam | |||
4.Presentation | |||
5.Report | |||
6.Workshop | |||
7.Performance Project | |||
8.Term Paper | |||
9.Project | |||
final exam | 16 | 2 | 60 |
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 | 0 | ||
b) Search in internet/Library | 4 | 14 | 56 |
c) Performance Project | 4 | 14 | 56 |
d) Prepare a workshop/Presentation/Report | 0 | ||
e) Term paper/Project | 0 | ||
Oral Examination | 0 | ||
Quiz | 0 | ||
Laboratory exam | 0 | ||
Own study for mid-term exam | 3 | 5 | 15 |
mid-term exam | 1 | 1 | 1 |
Own study for final exam | 3 | 6 | 18 |
final exam | 2 | 1 | 2 |
0 | |||
0 | |||
Total work load; | 190 |