Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Spring Semester | ||||
| Level of Course | 2nd 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 | NİLÜFER ŞAHİN PERÇİN (nilufer.percin@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | İBRAHİM İLHAN, LÜTFİ BUYRUK, NİLÜFER ŞAHİN PERÇİN, EBRU GÜNEREN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to provide the students with the knowledge, experience and experience in the scientific field where the faculty member is working. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows and implements all stages of the research process |
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-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 | Gains the ability to do scientific research. |
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. |
Presentation |
| LO-3 | Determine appropriate research design and method |
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-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. |
Presentation |
| LO-4 | Reports and presents a research 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-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. |
Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Topics determined by the student's thesis advisor | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Regular meeting with students | Individual Study, Discussion |
| 2 | Regular meeting with students | Individual Study, Discussion |
| 3 | Regular meeting with students | Individual Study, Discussion |
| 4 | Regular meeting with students | Individual Study, Discussion |
| 5 | Regular meeting with students | Individual Study, Discussion |
| 6 | Regular meeting with students | Individual Study, Discussion |
| 7 | Regular meeting with students | Individual Study, Discussion |
| 8 | mid-term exam | |
| 9 | Regular meeting with students | Individual Study, Discussion |
| 10 | Regular meeting with students | Individual Study, Discussion |
| 11 | Regular meeting with students | Individual Study, Discussion |
| 12 | Regular meeting with students | Individual Study, Discussion |
| 13 | Regular meeting with students | Individual Study, Discussion |
| 14 | Regular meeting with students | Individual Study, Discussion |
| 15 | Regular meeting with students | Individual Study, Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Day, R. A. (2001). Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır? Tübitak Yayınları | |
| 2 | Şencan, H. (2002). Bilimsel Yazım. İstanbul: İstanbul Üniversitesi Yayını. | |
| 3 | American Psychological Association-APA (2001). Publication manual (5th ed.). Washington, DC: American Psychological Association. | |
| Required Course instruments and materials | ||
| Computer, projection | ||
| 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 | 2 | 40 |
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | 16 | 60 | |
| final exam | |||
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 5 | 8 | 40 |
| b) Search in internet/Library | 6 | 8 | 48 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 3 | 4 | 12 |
| e) Term paper/Project | 3 | 8 | 24 |
| 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; | 180 | ||