Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall 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 | NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | İBRAHİM İLHAN, LÜTFİ BUYRUK, EMİNE KALE, NİLÜFER ŞAHİN PERÇİN, EMRAH KESKİN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Stage of the thesis advisor to students who are working scientists in the field of scientific information, experience and transfer of experiences,scientific ethics and discipline of study to students, to monitor and evaluate the ability of current literature. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understands and applies all processes of 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-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 |
| LO-2 | Acquires skill to conduct a 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-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 |
| LO-3 | Identifies appropriate research design and methodology. |
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-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 |
| LO-4 | Writes and presents a thesis in the field of Gastronomy and Culinary Arts |
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-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 |
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| Course Contents | ||
| Issues identified by the student's thesis advisor. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Explanation of purpose, contents and methods of the course. | Lecturing, Question- Answer, Discussion |
| 2 | Scientific research process | Lecturing, Question- Answer, Discussion |
| 3 | Scientific research process | Lecturing, Question- Answer, Discussion |
| 4 | Scientific research process | Lecturing, Question- Answer, Discussion |
| 5 | Scientific research process | Lecturing, Question- Answer, Discussion |
| 6 | Scientific research process | Lecturing, Question- Answer, Discussion |
| 7 | Determintion of reserch topics. | Individual Study, Discussion |
| 8 | mid-term exam | |
| 9 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 10 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 11 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 12 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 13 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 14 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 15 | One to one supervision of students on a regular bases during the writing up stage | Individual Study, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Day, R. A. (2001). Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır? Tübitak Yayınları | |
| 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 | ||
| Related books and articles | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | 1 | 20 | |
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 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 | 3 | 14 | 42 |
| c) Performance Project | 3 | 14 | 42 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 13 | 39 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 6 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 6 | 6 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||