|
|||||
Year/Semester of Study | 2 / Fall Semester | ||||
Level of Course | 2nd Cycle Degree Programme | ||||
Type of Course | Optional | ||||
Department | GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE) | ||||
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, DUYGU EREN, LÜTFİ BUYRUK, BEKİR BORA DEDEOĞLU, EBRU GÜNEREN, ŞULE AYDİN, ÖMER ÇOBAN, | ||||
Language of Instruction | Turkish | ||||
Work Placement(s) | None | ||||
Objectives of the Course | |||||
Learning Outcomes | PO | MME | |
The students who succeeded in this course: | |||
LO-1 | Examination of registered program qualifications |
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-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination Oral Examination |
LO-2 | Can pass a proficiency exam in 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-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Oral Examination |
LO-3 | can obtain the ability to make scientific publications 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-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. PO-8 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-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination Oral Examination |
PO: Programme Outcomes MME:Method of measurement & Evaluation |
Course Contents | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | Examination of registered program qualifications | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
2 | Defining the necessary scientific preparation activities for preparation for Proficiency Exam | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
3 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
4 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
5 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
6 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
7 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
8 | mid-term exam | |
9 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
10 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
11 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
12 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
13 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
14 | Individual study, interview with thesis advisor when necessary | Discussion Method, Individual Study Method, Report preparing, Scan Sources, Question&Answer, Article Review, Lecturing Method |
15 | Proficiency exam | Discussion Method, Question&Answer, Lecturing Method |
16 | final exam | |
Recommend Course Book / Supplementary Book/Reading | ||
Required Course instruments and materials | ||
Assessment Methods | |||
Type of Assessment | Week | Hours | Weight(%) |
mid-term exam | |||
Other assessment methods | |||
1.Oral Examination | |||
2.Quiz | |||
3.Laboratory exam | |||
4.Presentation | |||
5.Report | 16 | 2 | 100 |
6.Workshop | |||
7.Performance Project | |||
8.Term Paper | |||
9.Project | |||
final exam |
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 | 15 | 16 | 240 |
b) Search in internet/Library | 15 | 16 | 240 |
c) Performance Project | 0 | ||
d) Prepare a workshop/Presentation/Report | 15 | 16 | 240 |
e) Term paper/Project | 0 | ||
Oral Examination | 0 | ||
Quiz | 0 | ||
Laboratory exam | 0 | ||
Own study for mid-term exam | 0 | ||
mid-term exam | 0 | ||
Own study for final exam | 17 | 8 | 136 |
final exam | 1 | 2 | 2 |
0 | |||
0 | |||
Total work load; | 900 |