Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI079

Course Name:

Scientific Writing Skills

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. EZGİ ILDIRIM

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	The course aims to provide students understanding basic principles of asking a research question, scientifically collected and analysed data and, to provide academic writing and reading skills. The primary aims of the course are presenting reading and writing deficiencies and solutions and providing the ability to acquire effective scientific communication.
Course Content:	The course includes the communicating in professional settings by effective language, asking a research question, reviewing the literature, seeking and using academic reference, ethical principles in science, the examination of a scientific paper, notification, and thesis.

Learning Outcomes

The students who have succeeded in this course;
1) Gains written-oral effective communication and language skills in professional settings.
2) Develops a basic research question based on the observations.
3) Provides correctly knowledge and the ability for using references and literature
4) Understands ethical issues in science, and to gain the ability to comply with academic ethical principles.
5) Understands the basic principles in reading and writing of a scientific paper, thesis proposal and reports; and conducts the examination of scientific writings.

Course Flow Plan

Week	Subject	Related Preparation
1)	An Introduction to Scientific Writing Skills I: Written-Oral Effective Communication in Professional Settings
2)	An Introduction to Scientific Writing Skills II: The Language of Scientific Communication
3)	Scientific Theory: Basic Concepts
4)	Determining of a Scientific Topic, Asking a Research Question, and Developing a Hypothesis- Theoretical Foundations
5)	Determining of a Scientific Topic, Asking a Research Question, and Developing a Hypothesis: Homework-Applications
6)	Academic Definitions, and Roles
7)	Aims and Types of Academic Writing
8)	Giving homeworks for mid-Term exam, Reviewing Literature, Seeking and Using Reference.
9)	Ethical Principles in Science
10)	Scientific Papers (Review and Research Papers) and Notifications: Basic Principles.
11)	The Examination of a Paper -I (Heading, Abstract, Introduction and Method)-Theoretical Foundations
12)	The Examination of a Paper-II (Results, Discussion and Conclusion)- Theoretical Foundations
13)	Presentation of A Scientific Research Paper
14)	Writing Thesis Proposal and Thesis Report: Basic Principles
15)	Final Exam

Sources

Course Notes / Textbooks:	Akademik Yazım ve Araştırmacılara Öneriler- (2018, 1. Basım) Serkan Dinçer, Pegem Akademi Yayıncılık.
References:	1. Akademik Yazım, İlkeler, Uygulamalar, Örnekler (2018, 2.Basım) -Metin Kozak, Detay Yayıncılık 2. Yanlış Yönde Kuantum Sıçramalar-Charles M. Wynn-Arthur W.Wiggins (Çev. Aykut Kence) (2001, 4. Basım). Tübitak Popüler Bilim Kitapları.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Midterms	1	33
Final	1	50
Total Workload		125