Research Methods In Gastronomy
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Research Methods In Gastronomy | GMY101 | Compulsory | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Prof. Dr. Selda UCA
Learning Outcomes of the Course Unit
1) Knows and explains the main currents, paradigms and concepts specific to scientific research.
2) Knows the structure and process of scientific research and puts it into practice.
3) Develops knowledge, skills and critical perspective on different dimensions of scientific research in the field of gastronomy.
4) Evaluates a scientific research report from a critical point of view in terms of positive and negative aspects.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | High | High | High | High | High | High | High | High | |
| 2 | High | Middle | High | Low | Middle | High | Middle | High | High | |
| 3 | High | Middle | Middle | High | High | High | High | High | High | |
| 4 | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes transferring the necessary theoretical information to develop the research question in accordance with scientific methods, to search the literature, to establish the theoretical framework and to determine the research method.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required