Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To gain the knowledge and skills to do research, to prepare research results as a work (articles, papers, reports, books) and to make presentations.
Course Content	Basic processes and methods to be followed in conducting a scientific research, reporting, publication types and publication preparation methods, presentation techniques

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	Research Definition and Types
2	Research Design and steps of the research process
3	Use of Library and online databases
4	Definition of data and data collection techniques
5	Types of Articles
6	Article preparation guidelines and article writing criteria
7	Reference writing ve research ethics
8	Preparation of petition, minutes and report
9	Midterm
10	Overview of the concept of presentation
11	Presentation content and design, effective presentation techniques
12	Use of visual materials
13	Body language
14	Perform presentation

Resources

Asım Saldamlı. Bilimsel Araştırma ve Sunum Teknikleri. Detay Yayıncılık

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

ABOUT IAU

COMMITTEE

PUBLICATIONS

MEDIA CENTER