CLM 497 | Course Introduction and Application Information

Course Name
Research and Development Project
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 497
Fall
2
2
3
5

Prerequisites
  0 To be a senior (4th year) student
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives Presentation of the projects based on the experiences and knowledge of the culinary arts and gastronomy
Learning Outcomes The students who succeeded in this course;
  • to define the research development projects,
  • to behave in an ethical way and with the appropriate responsibilities
  • to evaluate their knowledge in the culinary arts and gastronomy
  • to compare the research projects,
  • to observe the world’s progress in terms of research in the culinary and gastronomy field.
Course Content 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.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Course Content and Assessment, Introduction to Research Methods Judith Bell and Stephen Waters, “Doing Your Research Project”, Introduction, 6nd edition (Routledge Publications, 2010) 23-26
2 Approaches to Research Judith Bell and Stephen Waters, “Doing Your Research Project”, chap.1, 6nd edition (Routledge Publications, 2010) 33-73
3 Planning the Project Judith Bell and Stephen Waters, “Doing Your Research Project”, chap.2, 6nd edition (Routledge Publications, 2010) 73-107
4 Ethics and Integrity in Research Reading, Referencing and the Management of Information Judith Bell and Stephen Waters, “Doing Your Research Project”, chap.3-4, 6nd edition (Routledge Publications, 2010) 108-188
5 Literature Searching The Review of the Literature Judith Bell and Stephen Waters, “Doing Your Research Project”, chap.5-6, 6nd edition (Routledge Publications, 2010) 189-250
6 Writing the Report Judith Bell and Stephen Waters, “Doing Your Research Project”, chap.14, 6nd edition (Routledge Publications, 2010) 520-556
7 Field work
8 Presentation of project
9 Field work
10 Field work
11 Field work
12 Field work
13 Field work
14 Presentation of project
15 Review of the semester
16 Project submission

 

Course Textbooks

Judith Bell and Stephen Waters, “Doing Your Research Project”, 6th edition, McGraw Hill Education, 2014, ISBN-10: 0-335-26446-8  

References

Jean McNiff and Jack Whitehead, “You and Your Action Research Project”, 3rd edition, Routledge Publications, 2010, ISBN10: 0–415–48708–0

Nicholas Walliman, 1st edition, “Research Methods, The Basics”, Routledge Publications, 2011, ISBN 0-203-83607-3 

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
Field Work
1
20
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
30
Project
1
30
Seminar / Workshop
Portfolios
Midterms / Oral Exams
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
4
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
Field Work
1
48
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
15
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
Final / Oral Exam
    Total
147

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest