CLM 495 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Graduation Project - I

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 495	Fall	2	2	3	6

Prerequisites

	CLM 301 To succeed (To get a grade of at least DD)
and	CLM 302 To succeed (To get a grade of at least DD)

Course Language

English

Course Type

Required

Course Level

-

Mode of Delivery

-

Teaching Methods and Techniques of the Course

Discussion
Case Study
Jury
Lecture / Presentation

National Occupation Classification

-

Course Coordinator

Öğr.Gör.Dr. AYPAR SATI

Course Lecturer(s)

Assistant(s)

-

Course Objectives	The objective of this course is to prepare and present a final-year graduation project in terms of the skills and knowledge acquired within the culinary arts and gastronomy discipline.
Learning Outcomes	The students who succeeded in this course; 1. define the research development projects, 2. describe to behave in an ethical way and with the appropriate responsibilities 3. evaluate their knowledge in the culinary arts and gastronomy 4. compare the research projects, 5. observe the world’s progress in terms of research in the culinary and gastronomy field. 6. present a graduation project.
Course Description	This lesson contains to learn how to use the knowledge on culinary and gastronomy area for the development of the research projects and observation of the other research projects in the world.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses	X
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to Course Content and Assessment, Introduction to Research Methods
2	Approaches to Research	Bell, J. and Waters, S. “Doing Your Research Project”, 6th edn., Maidenhead: McGraw-Hill Education, 2014, Ch. 1.
3	Planning the Project	Bell, J. and Waters, S. “Doing Your Research Project”, 6th edn., Maidenhead: McGraw-Hill Education, 2014, Ch. 2.
4	Ethics and Integrity in Research Reading, Referencing and the Management of Information	Bell, J. and Waters, S. “Doing Your Research Project”, 6th edn., Maidenhead: McGraw-Hill Education, 2014, Chs. 3–4.
5	Literature Searching and Reviewing the Literature	Bell, J. and Waters, S. “Doing Your Research Project”, 6th edn., Maidenhead: McGraw-Hill Education, 2014, Chs. 5–6.
6	Writing the Research Report	Bell, J. and Waters, S. “Doing Your Research Project”, 6th edn., Maidenhead: McGraw-Hill Education, 2014, Ch. 14.
7	Field Work / Meeting with Supervisor
8	Field Work / Meeting with Supervisor
9	Field Work / Meeting with Supervisor
10	Field Work / Meeting with Supervisor
11	Field Work / Meeting with Supervisor
12	Field Work / Meeting with Supervisor
13	Field Work / Meeting with Supervisor
14	Project Review / Meeting with Supervisor
15	Project Submission
16	Project Presentation

Course Notes/Textbooks

Graduation Project Guide, Department of Gastronomy and Culinary Arts

Bell, J. and Waters, S. “Doing Your Research Project”, 6th edn., Maidenhead: McGraw-Hill Education, 2014. ISBN-13: 978-0335264469

Suggested Readings/Materials

McNiff, J. and Whitehead, J. “You and Your Action Research Project”, 3rd edn., London: Routledge, 2010. ISBN-10: 0-415-48708-0

Walliman, N. “Research Methods: The Basics”, 1st edn., London: Routledge, 2011. ISBN-10: 0-203-83607-3

Semester Activities	Number	Weigthing
Participation
Laboratory / Application
Field Work	1	30
Quizzes / Studio Critiques	1	10
Portfolio
Homework / Assignments
Presentation / Jury	1	25
Project	1	35
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	4	100
Weighting of End-of-Semester Activities on the Final Grade
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	2	32
Laboratory / Application Hours	16	2	32
Study Hours Out of Class	14	2	28
Field Work	1	42	42
Quizzes / Studio Critiques	1	6	6
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	12	12
Project	1	28	28
Seminar / Workshop			0
Oral Exam			0
Midterms			0
Final Exam			0
		Total	180

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	-	-	X
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	X	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	X	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	X	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-