ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST422 | ||||||||
| Course Name: | Graduation Project | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Assoc. Prof. İLKAY GÖK Öğr.Gör. FULYA HEKİMOĞLU ÇELİK Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | This course is aimed at evaluating the knowledge gained during the undergraduate education by the aimed learner, to make a research on a topic to choose about this field and to gain experience in contributing to the professional and scientific field in the direction of his research. |
| Course Content: | • Identification of research, planning, implementation and evaluation stages of scientific research projects. • Identification of the stages of the identification of the scientific research project • Researching, observing, interviewing and conducting literature searches on subject selection in scientific research projects • Explanation of selected constraints and possibilities for scientific research projects • Describing the time planning of scientific research projects • Evaluating the proposals of the subject selected by the student in the finishing project. • Evaluating the proposals of the subjects selected within the scope of the finishing project of the student in terms of time planning • Evaluate the proposals of the subjects selected within the scope of the finishing project by the constraints and possibilities • Evaluating the proposals of the subjects selected within the scope of the finishing project of the student in terms of the contribution • Evaluating the proposals of the subjects selected within the scope of the finishing project by the researcher in terms of proficiency • Literature scanning method • Literature scan reporting • Explanation of quoting and transferring with reference sources • Explanation of research report writing • Describe the issue of defining assumptions in scientific research projects • Describing the problem definition problem in scientific research projects • Examination of the definition of objectives in scientific research projects • Describing hypothesis definition in scientific research projects • Explaining research methods used in scientific research projects • Examination and evaluation of students' methods for their research • Describing the drafting of a draft list of contents of the research • Designing the defense of the researcher's research • Investigation of the necessity of preparing the questionnaires in the scope of the research projects • Defining the results of the students' research • Explanation of the title of the research projects • Identification of considerations for the creation of annexes of research • Describing the preamble of the entry in the research • Identification of things to do with the oral presentation of the research. • Submission of research paper |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • Defining the scientific research project Listing of preliminary preparations for scientific research projects • Realizing the necessary mental activities for topic selection in scientific research projects • Literature search for topic selection in scientific research projects • Prediction of the limitations and opportunities selected for scientific research projects • Foreseeing the necessary time planning for scientific research projects | Preparation and research for the determination of the project theme |
| 2) | • Determining the criteria to be taken into consideration in determining the subject of the research project. • To be able to evaluate the time planning criterion in the selection of the research project subject • To evaluate the criterion regarding the constraints and possibilities in the selection of the research project subject • Evaluation of the criterion about the importance of the subject and its contribution to science in the selection of the subject of the research project. • To be able to evaluate the criterion regarding the adequacy of the time researcher in the selection of the subject of the research project. | Continuation of the research to determine the project theme |
| 3) | • Determination of the subject of the research project • Literature search related to the topic chosen within the scope of the research project • Evaluation of the sources obtained as a result of the literature review • Citing and transferring the reference sources • Pre-research report preparation | Development of welder. • Work to determine project content |
| 4) | • Identification of the research problem • Determination of the purpose of the research project • Determination of research project assumptions • Writing research project hypotheses • Determination of the methods to be used in the research project | Initiation of preliminary research report study |
| 5) | • Defining scientific research methods • Identification of quantitative methods used in scientific research • Describing the qualitative methods used in scientific research • To explain the use of quantitative and qualitative methods together in scientific research • Selection and application of methods suitable for the problem and purpose of scientific research | Selection of the appropriate method for the research project being studied and in-depth study of the method's application |
| 6) | • Evaluation of the methods chosen in research projects in terms of the purpose of the research • Defining the requirements for the application of the methods used in research projects • Preliminary studies for the application of the selected methods in research projects • Planning the application process of the methods used in research projects • Defining the difficulties that may be encountered in the application process of the methods used in research projects. | Continuation of preliminary research report work |
| 7) | • Designing the contents of the research in line with the preliminary research • Evaluation of the data resulting from the preliminary research • Establishing the relationship between the preliminary research results and the content • Summarizing the issues arising from the preliminary research • Assessment of different opinions arising from preliminary research | Continuation of your research. |
| 8) | • Explaining the preparations for the preliminary research report • Describing the titles used in the preliminary research report • Explanation of the language used in the preliminary research report • Preparation of the preliminary research report presentation Presentation of preliminary research reports | Beginning of the research project |
| 9) | • Defining the requirements for the implementation of the methods chosen within the scope of the research project • Planning the methods chosen within the scope of the research project • Application of the methods chosen within the scope of the research project • Development of the methods chosen within the scope of the research project • Evaluation of the methods chosen within the scope of the research project | Implementation of the selected method in the study |
| 10) | • Evaluation of the research results • Writing the results of the research Conceptual correlation of research results with the literature • Linking the research results to the purpose of the research • Evaluation of new issues emerging in line with the results of the research | Writing of the research |
| 11) | • Designing the main topics in research projects • Designing subtitles in research projects • Establishing the main text in research projects • Evaluation of the language and style used in the writing of research projects • Writing the general results of the research projects | Writing of the research |
| 12) | • Identification of meaning and form related issues related to the use of tables, graphics and figures in researches • Identifying issues related to meaning and form related to supplement use in research • Re-reading and defining the last reading process in research texts • Defining the correction process in research • Researchers' ability to manage processes associated with their advisors • Defining ethical principles in the creation of research texts. | Writing of the research |
| 13) | • Defining what should be written within the context of the research • Writing the introduction of research • Writing the summary of the research • Describe the importance of digitizing the research. • Defining the requirements in the digitization of the research | Writing the introduction and summary of research |
| 14) | • Explaining the things to be done regarding the preparation of the research presentation. • Explanation of what to do about title in research presentation • Explaining the issues related to the use of visuals in the research presentation. • Explain what should be considered in the oral transfer of the research presentation. • Ability to present researches orally. | Oral presentation preparation |
| 15) | • Delivery of the research text in accordance with its timing • Realization of the oral presentation of the research study • Evaluation of the discussions related to the research presentation • Identification of individual achievements obtained as a result of the research project • Describe how the information obtained as a result of the research project can be used prospectively. | Follow the literature on the related issue. |
| 16) | Presentation of Graduation Projects | No data |
Sources
| Course Notes / Textbooks: | Bilimsel Araştırma Yöntemleri Prof.Dr. Ahmet Hamdi İslamoğlu 2010 İstanbul Beta Yayınları |
| References: | Bilimsel Araştırma Yöntemleri Remzi Y. Kıncal 2013 Ankara Nobel Akademik Yayıncılık |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
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| Program Outcomes | |||||||||
| 1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | |||||||||
| 2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | |||||||||
| 3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | |||||||||
| 4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | |||||||||
| 5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | |||||||||
| 6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | |||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | 5 |
| 2) | Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | 5 |
| 3) | Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | 5 |
| 4) | Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | 5 |
| 5) | Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | 5 |
| 6) | Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | 5 |
Learning Activity and Teaching Methods
| Expression | |
| Individual study and homework | |
| Group study and homework | |
| Reading | |
| Homework | |
| Project preparation | |
| Report Writing | |
| Q&A / Discussion | |
| Thesis Preparation | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework | |
| Individual Project | |
| Group project | |
| Presentation | |
| Reporting | |
| Uzman / Jüri Değerlendirmesi |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 50 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 32 |
| Laboratory | 1 | 0 |
| Presentations / Seminar | 1 | 1 |
| Project | 16 | 16 |
| Paper Submission | 1 | 1 |
| Jury | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 52 | |