Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST532

Course Name:

Field Research Methods in Local Cuisine

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

To increase students' familiarity with knowledge, science, philosophy of science and
The main aim of the course is to explain scientific research methods. This
Within this framework, students are expected to be able to carry out a scientific research project.
is targeted to be removed.

Course Content:

Science-Scientific Method- Scientific Research, Types of Scientific Research,
Scientific Research Process, Determination of Research Problem - Variables
and Measurement Levels, Research Method and Determination, Universe-Sampling,
Data Collection, Data Collection Methods and Measurement, Data Collection
Processing, Data Analysis, Relational and Predictive Analyses, Findings
and Comments, Important topics in report, thesis, assignment writing, Case studies
examination of the research process (Case Studies)

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts
2) Have knowledge about nutrition principles and food science and apply them in the field.
3) Reading and comprehension in a second foreign language at least at the B2 level of the European Language Portfolio, demonstrates speaking and writing skills
4) Evaluates food and meals within the framework of history, geography, culture and nutrition sciences
5) Develop, standardize and register new food products within a scientific framework.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Knowledge, social sciences and scientific research.
2)	Scientific research process and research topic selection.
3)	Critical literature review and literature review.
4)	Basic transformations in scientific research methods and qualitative research
5)	Qualitative research designs
6)	Research design.
7)	Research design.
8)	Data in scientific research.
9)	Measuring and scaling
10)	Research population and sampling
11)	Data collection and preparation for analysis.
12)	Analyses to examine differences and relationships
13)	Interpretation of research findings and report writing.
14)	Presentation of assignments
15)	final exam

Sources

Course Notes / Textbooks:
References:	Yıldırım, A. ve Şimşek H. (2005). Sosyal Bilimlerde Nitel Araştırma Yöntemleri. Ankara: Seçkin Yayıncılık. Demir, Ö. (2000). Bilim Felsefesi. Ankara: Vadi Yayınları. Altunışık R., Coşkun R., Yıldırım E. ve Bayraktaroğlu S. (2007). Sosyal Bilimlerde Araştırma Yöntemleri – SPSS Uygulamalı. 5. Baskı, Sakarya Kitabevi.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	4

Learning Activity and Teaching Methods

Peer Review
Expression
Brainstorming/ Six tihnking hats
Lesson
Reading
Homework
Q&A / Discussion
Web Based Learning

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
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	15	30
Homework Assignments	1	2
Midterms	1	2
Final	1	2
Total Workload		36