| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI291 | ||||
| Course Name: | Holistic Approach in Science | ||||
| Semester: |
Fall Spring |
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| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. EBRU NUR AY | ||||
| Course Lecturer(s): | Asst. Prof. Ebru Nur AY | ||||
| Course Assistants: |
| Course Objectives: | This course aims to teach a holistic approach model in science and to raise awareness about the subject, especially among researchers. In addition, it also aims to ensure that our students can approach holistic perspective and methodology for his/her future scientific studies in their research field. |
| Course Content: | An elective course that provides a holistic perspective in science, research approaches, and methodologies skills. It is a weekly 2-hour course. |
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The students who have succeeded in this course;
1) What is science? defines the answer to the question. 2) Understands the Importance of Scientific Knowledge and the Role of Scientist. 3) Knows what Research Methods and Techniques are and tries to apply them. 5) Defines and tries to apply the Qualitative Research Approach. 6) Gains knowledge about Multiple Holistic Information Models. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the Course, Objective of the Course and Learning Objectives | Lecturer notes |
| 2) | What is Science? | Lecturer notes |
| 3) | The Importance of Scientific Knowledge and the Role of Scientists | Lecturer notes |
| 4) | Research Methods and Techniques | Lecturer notes |
| 5) | Qualitative Research Approach I | Lecturer notes |
| 6) | Qualitative Research Approach II | Lecturer notes |
| 7) | Multiple Holistic Information Models | Lecturer notes |
| 8) | Midterm exam | |
| 9) | Student presentation | |
| 10) | Student presentation | |
| 11) | Student presentation | |
| 12) | Student presentation | |
| 13) | Student presentation | |
| 14) | Student presentation |
| Course Notes / Textbooks: | Öğretim üyesi notları/ Instructor notes |
| References: | Öğretim üyesi notları/ Instructor notes |
| Course Learning Outcomes | 1 |
2 |
3 |
5 |
6 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
| 5) | Dominates the terminology of food and beverage. | |
| 6) | Organize all kinds of organizations in the field of culinary. | |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
| 11) | Follow current developments in the field and profession. | |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 60 |
| Midterms | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 7 | 14 |
| Study Hours Out of Class | 13 | 52 |
| Presentations / Seminar | 6 | 12 |
| Homework Assignments | 13 | 39 |
| Midterms | 1 | 1 |
| Total Workload | 118 | |