Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS508 - GASTRONOMY AND CULINARY ARTS (MASTER)

Code: GMS508 Course Title: PRODUCT DEVELOPMENT IN GASTRONOMY Theoretical+Practice: 3+0 ECTS: 6
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