CLM 496 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Graduation Project - II

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 496	Spring	0	4	2	6

Prerequisites

CLM 495 To succeed (To get a grade of at least DD)

Course Language

English

Course Type

Required

Course Level

First Cycle

Mode of Delivery

-

Teaching Methods and Techniques of the Course

Problem Solving
Case Study
Q&A
Critical feedback
Jury
Application: Experiment / Laboratory / Workshop
Lecture / Presentation

National Occupation Classification

-

Course Coordinator

Dr.Öğretim Üyesi Betül ÖZTÜRK

Course Lecturer(s)

Assistant(s)

-

Course Objectives	The aim of the course is to produce and present a graduation project, based on the experiences and knowledge of the culinary arts and gastronomy
Learning Outcomes	The students who succeeded in this course; Perform multi disciplinary studies Develop research project in the gastronomy field Perform the risk assessment related to the project Define the ethical rules Discuss to discuss the ability of selection and the usage of the modern technological tools necessary to solve the complex problems in the gastronomy applications Perform the analysis of applications in the gastronomy related to the environmental,economic, social and sustainability analysis Define the skills to become as an entrepreneur chef Present a prepared project effectively
Course Description	A student designs a project with the skills and knowledge in the gastronomy and culinary arts field, analyzes and develops a plan. A detailed project is written and presented by using technological tools.
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	Course Introduction - Methods determination based on the project subject	Graduation project guide, Gastronomy and Culinary Arts department
2	Methods determination based on the project subject	Graduation project guide, Gastronomy and Culinary Arts department
3	Ethical rules - Meeting with supervisor	Graduation project guide, Gastronomy and Culinary Arts department
4	Project management and risk assessment	Graduation project guide, Gastronomy and Culinary Arts department
5	Data collection / Product Development	Graduation project guide, Gastronomy and Culinary Arts department
6	Data collection / Product Development	Graduation project guide, Gastronomy and Culinary Arts department
7	Data collection / Product Development	Graduation project guide, Gastronomy and Culinary Arts department
8	Midterm
9	Components of projects and report techniques	Graduation project guide, Gastronomy and Culinary Arts department
10	Components of projects and report techniques	Graduation project guide, Gastronomy and Culinary Arts department
11	Components of projects and report techniques	Graduation project guide, Gastronomy and Culinary Arts department
12	Finalizing Project / Skills of an entrepreneur chef	Graduation project guide, Gastronomy and Culinary Arts department
13	Presentation techniques	Graduation project guide, Gastronomy and Culinary Arts department
14	Review of the presentation	Graduation project guide, Gastronomy and Culinary Arts department
15	Presentation
16	Final Exam

Course Notes/Textbooks	Graduation Project Guide - Gastronomy and Culinary Arts Department
Suggested Readings/Materials

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

Weighting of Semester Activities on the Final Grade	3	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		0
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	4	64
Study Hours Out of Class	14	2	28
Field Work	1	56	56
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	12	12
Project	1	20	20
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	X	-	-	-	-
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	X	-	-	-	-
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	-	X	-	-	-
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	-	-	-	-	-