Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| 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 | GÜNAY EROL (gunayerol@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | GÜNAY EROL, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to improve students' research and presentation skills on gastronomy-related issues and to help them develop solutions for industrial problems. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can search for resources on the internet or in the library. |
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-10 Demonstrate effective communication and presentation skills in written and oral form. |
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| LO-2 | can report his research. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-8 It carries out a study on subjects that require expertise in the field effectively with others and independently. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. |
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| LO-3 | can know presentation techniques. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
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| LO-4 | can make presentations. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-9 Analyze and critically interpret and evaluate the knowledge and skills acquired. PO-10 Demonstrate effective communication and presentation skills in written and oral form. |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Finding and choosing the research subject, reporting the research subject in accordance with scientific research methods, and learning the points to be considered while making presentations. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Sectoral research | presentations |
| 2 | Source scanning | presentations |
| 3 | Article review | source scanning question answer |
| 4 | Thesis review | source scanning question answer |
| 5 | Review of sectoral reports and presentations | source scanning question answer |
| 6 | Choosing a research topic | source scanning question answer |
| 7 | finding source on the topic of research | source scanning question answer |
| 8 | mid-term exam | |
| 9 | Reporting research topic | Reporting |
| 10 | presentation techniques | presentations |
| 11 | student presentations | presentations |
| 12 | student presentations | presentations |
| 13 | student presentations | presentations |
| 14 | student presentations | presentations |
| 15 | student presentations | presentations |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Karasar, N. (2018) Araştırmalarda rapor hazırlama, Nobel Yayınevi, Ankara | |
| 2 | Kozak, Metin. (2015), Bilimsel Araştırma: Tasarım, Yazım ve Yayım Teknikleri, Detay Yayıncılık, Ankara. | |
| 3 | Gürüz, D.; Eğinli, A. (2016), Etkili Sunum Teknikleri, Detay Yayıncılık, Ankara. | |
| 4 | Research Methods for Leisure, Recreation and Tourism (Tourism Studies) 2nd Edition by Ercan Sirakaya-Turk (Editor), Muzaffer S. Uysal (Editor), William Hammitt (Editor), Jerry J. Vaske (Editor). (2011). CABI. | |
| Required Course instruments and materials | ||
| Gastronomy related books, articles, 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 | 10 | 1 | %30 |
| 5.Report | |||
| 6.Workshop | 8 | %40 | |
| 7.Performance Project | |||
| 8.Term Paper | 15 | %30 | |
| 9.Project | |||
| final exam | |||
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 0 | ||
| Outside Class | |||
| a) Reading | 3 | 5 | 15 |
| b) Search in internet/Library | 3 | 10 | 30 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 7 | 10 | 70 |
| e) Term paper/Project | 7 | 10 | 70 |
| 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; | 185 | ||