Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS906 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS906 Course Title: DOCTORAL COMPETENCE Theoretical+Practice: 3+0 ECTS: 30
Year/Semester of Study 2 / Spring 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, LÜTFİ BUYRUK, ŞULE AYDİN,
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
To make necessary activities for preparing the doctoral proficiency exam which consists of two parts, written and oral.

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-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.
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-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
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.
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-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
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
Includes literature and research methods related to gastronomy and culinary arts
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