Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	8.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)	Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course	To ensure that students can prepare an original dissertation in the subject of gastronomy and culinary arts (4 years)with the guidance of a lecturer.to ensure that they have the ability of preparing reports, projects and essays
Course Content	Students can prepare an original dissertation in the subject of gastronomy and culinary arts with the guidance of a lecturer by using the knowledge they have learned, they can conclude it and present it as a work at the end of the semester

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Literature survey for the subject of the project
2	Deciding about the subject of the project and presenting the proposal of the project
3	Finalizing the subject of the project according to the report presented
4	Literature survey about the related subject
5	Deciding about experimental design and procedure after finalizing the literature survey
6	To continue for the experimental works
7	To continue for the experimental works
8	Evaluating experimental data
9	Project progress reports, mid-term evaluation
10	Detecting the deficiencies and deciding on precautions, creating new designs in the light the new discoveries
11	Getting experienced with the solutions of the problems
12	Writing a technical report (thesis)
13	Writing a technical report (thesis)
14	Graduation project presentations

Resources

http://www.sciencedirect.com/
http://ulakbim.tubitak.gov.tr/
Robert A. Day. Bilimsel Makale Nasıl Yazılır, Nasıl Yayımlanır? TÜBİTAK YAYINLARI
AZİZ, Aysel. Sosyal Bilimlerde Araştırma Yöntemleri ve Teknikleri, Nobel Yayın Dağıtım

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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