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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 | |||||
The purpose of the course is to improve the analytical thinking and writting skills of students. |
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 | 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 |
Course Contents | ||
This course includes scientific research process, research methods and techniques, referencing, and reporting. | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | Explanation of purpose, contents and methods of the course. | Lecture |
2 | Scientific research process | Lecture |
3 | Scientific research process | Lecture |
4 | Scientific research process | Lecture |
5 | Principals and methots of writting a research proposal | Lecture |
6 | Principals and methots of writting a research proposal | Lecture |
7 | Examining a sample research proposal and idenifying research topics. | Lecture, Discussion |
8 | mid-term exam | |
9 | One to one supervision of students on a regular bases during the writing up stage | Consultation Discussion |
10 | One to one supervision of students on a regular bases during the writing up stage | Consultation Discussion |
11 | One to one supervision of students on a regular bases during the writing up stage | Consultation Discussion |
12 | One to one supervision of students on a regular bases during the writing up stage | Consultation Discussion |
13 | One to one supervision of students on a regular bases during the writing up stage | Consultation Discussion |
14 | One to one supervision of students on a regular bases during the writing up stage | Consultation Discussion |
15 | One to one supervision of students on a regular bases during the writing up stage | Consultation 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 | ||
Computer, Projection |
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 | 8 | 2 | 20 |
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) | 5 | 14 | 70 |
Outside Class | |||
a) Reading | 0 | ||
b) Search in internet/Library | 13 | 14 | 182 |
c) Performance Project | 13 | 14 | 182 |
d) Prepare a workshop/Presentation/Report | 8 | 12 | 96 |
e) Term paper/Project | 13 | 14 | 182 |
Oral Examination | 0 | ||
Quiz | 0 | ||
Laboratory exam | 0 | ||
Own study for mid-term exam | 1 | 1 | 1 |
mid-term exam | 1 | 1 | 1 |
Own study for final exam | 4 | 1 | 4 |
final exam | 1 | 2 | 2 |
0 | |||
0 | |||
Total work load; | 720 |