Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS502 - GASTRONOMY AND CULINARY ARTS (MASTER)

Code: GMS502 Course Title: MAIN SCHOOL SEMINAR Theoretical+Practice: 0+3 ECTS: 6
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