Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS908 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS908 Course Title: DISSERTAION PROPOSAL 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)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to determine the research subject, study methods and techniques of the students.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Can prepare his/her own thesis proposal at the end of the semester. 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-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
Presentation
LO-2 Can explain the research process. 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-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.
Presentation
LO-3 Can realize a literature review about the research topic. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
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.
Presentation
LO-4 Can acquire 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-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-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.
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
This course is designed to help students research project to design and conduct.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Explanation of purpose, contents and methods of the course. Lecture
2 Scientific research process Lecture
3 Scientific research process Lecture
4 Principals and methots of writting a research proposal. Lecture
5 Principals and methots of writting a research proposal. Lecture
6 Examining a sample research proposal and idenifying research topics. Lecture, Discussion
7 Examining a sample research proposal and idenifying research topics. Lecture, Discussion
8 mid-term exam
9 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
10 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
11 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
12 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
13 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
14 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
15 One to one supervision of students on a regular bases during the writing up stage Consultation Discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
Required Course instruments and materials
Several books on research methods

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation 8 1 50
5.Report 8 1 50
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