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Year/Semester of Study | 1 / Spring 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) | |||||
Language of Instruction | Turkish | ||||
Work Placement(s) | None | ||||
Objectives of the Course | |||||
Innovation in the field of gastronomy, awareness of how important innovation and new product development are for modern, competitive organizations to survive; the necessary theoretical knowledge in this subject. |
Learning Outcomes | PO | MME | |
The students who succeeded in this course: | |||
LO-1 | 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-2 | Will be able to design, create and evaluate a process related to gastronomy in accordance with a defined goal. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. 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 | Will be able to define and evaluate activities and relationships in gastronomy related fields, identify problems, model and make comments. |
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-8 It carries out a study on subjects that require expertise in the field effectively with others and independently. |
Presentation Term Paper |
PO: Programme Outcomes MME:Method of measurement & Evaluation |
Course Contents | ||
Examine the possibilities of innovation and new product development in the field of gastronomy in a scientific framework. | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | Explaining the purpose, content and method of the course | Lecture |
2 | Various concepts related to product development and innovation | Lecture |
3 | New product and stages of new product development process | Lecture |
4 | Relations between design-production-marketing | Lecture |
5 | Organizational structure of new product development | Lecture |
6 | Seminar Presentations | Consultation Discussion |
7 | Seminar Presentations | Consultation Discussion |
8 | mid-term exam | |
9 | Seminar Presentations | Consultation Discussion |
10 | Seminar Presentations | Consultation Discussion |
11 | Seminar Presentations | Consultation Discussion |
12 | Seminar Presentations | Consultation Discussion |
13 | Seminar Presentations | Consultation Discussion |
14 | Seminar Presentations | Consultation Discussion |
15 | Seminar Presentations | Consultation Discussion |
16 | final exam | |
Recommend Course Book / Supplementary Book/Reading | ||
1 | Trott,P. 2008. Innovation Management and New Product Development, Prentice Hall, London,. | |
Required Course instruments and materials | ||
Bilgisayar, Projeksiyon |
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 | 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 |