Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| GRADUATE THESIS II | GMS4216622 | Spring Semester | 0+4 | 2 | 10 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Banu ÖZDEN, Assist.Prof. Emine OLUM, Assist.Prof. Armin AMANPOUR, Assist.Prof. Özgür ÖLCE |
| Assistant(s) | |
| Aim | The aim of the Gastronomy Department Graduation Project 2 course is to equip students with the ability to lead in the comprehensive process of creating a gastronomic concept or project, enhance their creativity, improve professional presentation skills, and strengthen adaptability to industry innovations and critical thinking abilities |
| Course Content | This course contains; Evaluation of 2nd interim report,Experimental design,Preexperimental study-1,Preexperiment-2,Evaluation the results of pre experimental studies,Application studies on the project topics,Evaluation the results of the experiments,3. mid report,Evaluation of interim report,Application studies on the project topics,Sensory evaluation,Statistical analysis,Evaluation the results,Literature study and working on the final report. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Generate a project in the professional field. | 17 | F |
| Develops a new product in the extend of the project. | 17 | F |
| Choose the most appropriate food processing method about the study. | 19 | F |
| Writes a report about study | 14 | F |
| Generates a creative solution by combining different components in the design of a gastronomic project. | 17, 19 | F |
| Develops leadership skills in the gastronomic project process. | 12, 14 | F |
| Teaching Methods: | 12: Problem Solving Method, 14: Self Study Method, 17: Experimental Technique, 19: Brainstorming Technique |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Evaluation of 2nd interim report | |
| 2 | Experimental design | Literature research |
| 3 | Preexperimental study-1 | Literature research |
| 4 | Preexperiment-2 | |
| 5 | Evaluation the results of pre experimental studies | Literature research |
| 6 | Application studies on the project topics | |
| 7 | Evaluation the results of the experiments | |
| 8 | 3. mid report | report preperation |
| 9 | Evaluation of interim report | |
| 10 | Application studies on the project topics | |
| 11 | Sensory evaluation | |
| 12 | Statistical analysis | |
| 13 | Evaluation the results | Literature research |
| 14 | Literature study and working on the final report | report and presentation preperation |
| Resources |
| Web of Science, Science direct, Ulakbim data bases |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | X | | |
| 4 | Develops creative menus using new technologies and production methods | | | | | X |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | X | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | X | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | Provides solutions to problems encountered in professional life. | | | | | X |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | | | X |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | X | | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | X | | | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | | | | X |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | | | | X |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
| ECTS / Workload Table |
| Activities | Number of | Duration(Hour) | Total Workload(Hour) |
| Course Hours | 15 | 6 | 90 |
| Guided Problem Solving | 4 | 6 | 24 |
| Resolution of Homework Problems and Submission as a Report | 14 | 3 | 42 |
| Term Project | 0 | 0 | 0 |
| Presentation of Project / Seminar | 7 | 5 | 35 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 6 | 8 | 48 |
| General Exam | 6 | 8 | 48 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 287 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(287/30) | 10 |
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| GRADUATE THESIS II | GMS4216622 | Spring Semester | 0+4 | 2 | 10 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Banu ÖZDEN, Assist.Prof. Emine OLUM, Assist.Prof. Armin AMANPOUR, Assist.Prof. Özgür ÖLCE |
| Assistant(s) | |
| Aim | The aim of the Gastronomy Department Graduation Project 2 course is to equip students with the ability to lead in the comprehensive process of creating a gastronomic concept or project, enhance their creativity, improve professional presentation skills, and strengthen adaptability to industry innovations and critical thinking abilities |
| Course Content | This course contains; Evaluation of 2nd interim report,Experimental design,Preexperimental study-1,Preexperiment-2,Evaluation the results of pre experimental studies,Application studies on the project topics,Evaluation the results of the experiments,3. mid report,Evaluation of interim report,Application studies on the project topics,Sensory evaluation,Statistical analysis,Evaluation the results,Literature study and working on the final report. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Generate a project in the professional field. | 17 | F |
| Develops a new product in the extend of the project. | 17 | F |
| Choose the most appropriate food processing method about the study. | 19 | F |
| Writes a report about study | 14 | F |
| Generates a creative solution by combining different components in the design of a gastronomic project. | 17, 19 | F |
| Develops leadership skills in the gastronomic project process. | 12, 14 | F |
| Teaching Methods: | 12: Problem Solving Method, 14: Self Study Method, 17: Experimental Technique, 19: Brainstorming Technique |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Evaluation of 2nd interim report | |
| 2 | Experimental design | Literature research |
| 3 | Preexperimental study-1 | Literature research |
| 4 | Preexperiment-2 | |
| 5 | Evaluation the results of pre experimental studies | Literature research |
| 6 | Application studies on the project topics | |
| 7 | Evaluation the results of the experiments | |
| 8 | 3. mid report | report preperation |
| 9 | Evaluation of interim report | |
| 10 | Application studies on the project topics | |
| 11 | Sensory evaluation | |
| 12 | Statistical analysis | |
| 13 | Evaluation the results | Literature research |
| 14 | Literature study and working on the final report | report and presentation preperation |
| Resources |
| Web of Science, Science direct, Ulakbim data bases |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | X | | |
| 4 | Develops creative menus using new technologies and production methods | | | | | X |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | X | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | X | | |
| 8 | Considers cooking as a chemical reaction. | | | | | |
| 9 | Provides solutions to problems encountered in professional life. | | | | | X |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | | | X |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | X | | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | X | | | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | | | | X |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | | | | X |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03
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