Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 4 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| 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) | EMRAH KESKİN, GÜNAY EROL, FİRDEVS YÖNET, KADER PARLAK, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Gaining the students knowledge and skills about research methods, scientific research writing rules, presentation, source scanning and citation methods so that they can conduct scientific research. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can explain about all aspects of scientific research. |
PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts. PO-15 Demonstrate effective use of both basic and professional information and communication technologies and software. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination Term Paper |
| LO-2 | Can report the scientific research that they have done |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-20 Work effectively both independently and with others. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination Term Paper |
| LO-3 | can explain about the research methods. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. |
Examination Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Introduction of the course, scientific research methods, making references, citing, making presentations and presenting scientific research as a whole. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to the course and its importance. | Narrative Method |
| 2 | Planning the progress of the course. | Narrative Method |
| 3 | The process of determining the subject. | Narrative Method |
| 4 | Glance at graduate thesis’ subjects. | Narrative Method |
| 5 | Discussing possible research topics | Narrative Method |
| 6 | Discussing possible research topics | Narrative Method |
| 7 | Discussing possible research topics | Narrative Method |
| 8 | mid-term exam | |
| 9 | Determination of the subject | Narrative Method |
| 10 | Research design | Narrative Method |
| 11 | Research design | Narrative Method |
| 12 | Discussing methods of data collection | Narrative Method |
| 13 | Determination of the data collection method | Narrative Method |
| 14 | Research by students | Narrative Method |
| 15 | Research by students | Narrative Method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Altunışık vd. (2017). Sosyal Bilimlerde Araştırma Yöntemleri | |
| Required Course instruments and materials | ||
| Book, computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | 16 | 1 | 60 |
| final exam | |||
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 3 | 5 | 15 |
| b) Search in internet/Library | 5 | 2 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 7 | 21 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 0 | ||
| final exam | 0 | ||
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||