Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| GRADUATE THESIS I | - | Fall Semester | 0+4 | 2 | 9 |
| Course Program |
| 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, Lect.Dr. Leyla KABASAKAL GÜZELOĞLU, Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | This course aims to provide comprehensive research and creative application opportunities for final-year students in the gastronomy department, enabling them to analyze current trends in the industry and enhance innovative culinary skills |
| Course Content | This course contains; Meeting with supervisor, explaining the literature work, introduction to databases,,Quotation, direct quotation, plagiarism,Scientific research, qualitative research techniques,Quantitative research methods,Discussion of project subjects,Evaluation of the literature study on the subject of the project,assessment of project progress reports and interim reports, ,presentation of projects to the jury members, ,revision and correction of project topics,Identification of potential deficiencies in the project and determination of possible measures, if necessary, conducting new experimental designs, ,presentation of project progress reports, and feedback on the reports ,Maturity of solutions related to the problem ,completion of preliminary preparations for the implementation ,evaluation of preparations for laboratory, kitchen, and survey studies if applicable. . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Within the scope of the thesis, students explain fundamental concepts in the field of gastronomy. | 19, 2 | F |
| Students analyze the topics addressed in the thesis. | 19, 2 | F |
| Evaluates the data by conducting detailed literature review on the project. | 19, 2, 9 | F |
| Compares current information about the research. | 19, 2, 9 | F |
| Teaching Methods: | 19: Brainstorming Technique, 2: Project Based Learning Model, 9: Lecture Method |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Meeting with supervisor, explaining the literature work, introduction to databases, | |
| 2 | Quotation, direct quotation, plagiarism | |
| 3 | Scientific research, qualitative research techniques | |
| 4 | Quantitative research methods | Literature review |
| 5 | Discussion of project subjects | Literature research |
| 6 | Evaluation of the literature study on the subject of the project | Literature research |
| 7 | assessment of project progress reports and interim reports, | report preperation |
| 8 | presentation of projects to the jury members, | presentation preperation |
| 9 | revision and correction of project topics | Literature research |
| 10 | Identification of potential deficiencies in the project and determination of possible measures, if necessary, conducting new experimental designs, | Literature research |
| 11 | presentation of project progress reports, and feedback on the reports | report preperation |
| 12 | Maturity of solutions related to the problem | Literature research |
| 13 | completion of preliminary preparations for the implementation | report preperation |
| 14 | evaluation of preparations for laboratory, kitchen, and survey studies if applicable. | report 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. | ||||||
| 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 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 2 | 6 | 12 | |||
| Term Project | 13 | 5 | 65 | |||
| Presentation of Project / Seminar | 2 | 10 | 20 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 7 | 3 | 21 | |||
| General Exam | 14 | 3 | 42 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 258 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(258/30) | 9 | |||||
| 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 I | - | Fall Semester | 0+4 | 2 | 9 |
| Course Program |
| 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, Lect.Dr. Leyla KABASAKAL GÜZELOĞLU, Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | This course aims to provide comprehensive research and creative application opportunities for final-year students in the gastronomy department, enabling them to analyze current trends in the industry and enhance innovative culinary skills |
| Course Content | This course contains; Meeting with supervisor, explaining the literature work, introduction to databases,,Quotation, direct quotation, plagiarism,Scientific research, qualitative research techniques,Quantitative research methods,Discussion of project subjects,Evaluation of the literature study on the subject of the project,assessment of project progress reports and interim reports, ,presentation of projects to the jury members, ,revision and correction of project topics,Identification of potential deficiencies in the project and determination of possible measures, if necessary, conducting new experimental designs, ,presentation of project progress reports, and feedback on the reports ,Maturity of solutions related to the problem ,completion of preliminary preparations for the implementation ,evaluation of preparations for laboratory, kitchen, and survey studies if applicable. . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Within the scope of the thesis, students explain fundamental concepts in the field of gastronomy. | 19, 2 | F |
| Students analyze the topics addressed in the thesis. | 19, 2 | F |
| Evaluates the data by conducting detailed literature review on the project. | 19, 2, 9 | F |
| Compares current information about the research. | 19, 2, 9 | F |
| Teaching Methods: | 19: Brainstorming Technique, 2: Project Based Learning Model, 9: Lecture Method |
| Assessment Methods: | F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Meeting with supervisor, explaining the literature work, introduction to databases, | |
| 2 | Quotation, direct quotation, plagiarism | |
| 3 | Scientific research, qualitative research techniques | |
| 4 | Quantitative research methods | Literature review |
| 5 | Discussion of project subjects | Literature research |
| 6 | Evaluation of the literature study on the subject of the project | Literature research |
| 7 | assessment of project progress reports and interim reports, | report preperation |
| 8 | presentation of projects to the jury members, | presentation preperation |
| 9 | revision and correction of project topics | Literature research |
| 10 | Identification of potential deficiencies in the project and determination of possible measures, if necessary, conducting new experimental designs, | Literature research |
| 11 | presentation of project progress reports, and feedback on the reports | report preperation |
| 12 | Maturity of solutions related to the problem | Literature research |
| 13 | completion of preliminary preparations for the implementation | report preperation |
| 14 | evaluation of preparations for laboratory, kitchen, and survey studies if applicable. | report 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. | ||||||
| 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 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |