Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Nihan AKDEMİR

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Gains knowledge of the direction of research in the field of gastronomy.
2) Examines current research in gastronomy.
3) Comprehends the qualitative methods in gastronomy research.
4) Comprehends the quantitative methods in gastronomy research.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7	8	9
Learning Outcomes
	1	No relation	High	High	High	High	High	High	High	High
	2	High	High	High	High	High	High	High	High	High
	3	High	High	High	High	High	Middle	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

The content of this course consists of current research, scientific methods and critical analysis in the field of gastronomy.

Weekly Schedule

1) Gastronomy
2) Cultural studies in gastronomy
3) Nutritional research in gastronomy
4) Food safety research in gastronomy
5) Sociological research in gastronomy
6) Social media researches in gastronomy
7) Gastronomy tourism research
8) Midterm Exam
9) Critical examination of gastronomy research
10) Critical examination of gastronomy research
11) Critical examination of gastronomy research
12) Critical examination of gastronomy research
13) Critical examination of gastronomy research
14) Critical examination of gastronomy research
15) Critical examination of gastronomy research
16) Final Exam

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Simulation
4) Six Hat Methods
5) Lab / Workshop

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)