Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 3rd Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| 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 | EMİNE KALE (ekale@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the seminar course is to present a literature review on a subject determined by the students and to synthesize data obtained from secondary sources, to analyze, to interpret, to present and to share the results. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Provides an effective report. |
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. |
Presentation |
| LO-2 | Make a literature review about the subject. |
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-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Presentation |
| LO-3 | Literal screening, compiling, analyzing and interpreting the information. |
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. |
Presentation |
| LO-4 | Prepares a detailed report based on the information obtained. |
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 |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Anabilim Dal? Semineri, konu belirleme, literatür taramas?, veri toplama, bulgular?n de?erlendirilmesi, yorumlanmas?, rapor haline getirilmesi ve sunumu ile ilgili konular? kapsamaktad?r. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Description of the Objectives and Objectives of the Course | Method of Narration |
| 2 | Scientific Research Process | Lecture, Question and Answer, Discussion |
| 3 | Scientific Research Process | Lecture, Question and Answer, Discussion |
| 4 | Scientific Research Process | Lecture, Question and Answer, Discussion |
| 5 | Seminar Writing | Lecture, Question and Answer, Discussion |
| 6 | Making a presentation | Lecture, Question and Answer, Discussion |
| 7 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 8 | mid-term exam | |
| 9 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 10 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 11 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 12 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 13 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 14 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 15 | Student Presentation | Project Presentation, Question-Answer, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Day, R. A. (2001). Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır? Tübitak Yayınları | |
| Required Course instruments and materials | ||
| Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | |||
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | 1 | 2 | 50 |
| 5.Report | |||
| 6.Workshop | 1 | 2 | 50 |
| 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 | 3 | 14 | 42 |
| b) Search in internet/Library | 4 | 14 | 56 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 3 | 14 | 42 |
| 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 | 0 | ||
| final exam | 0 | ||
| 0 | |||
| 0 | |||
| Total work load; | 182 | ||