Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI094 | ||||
Course Name: | Research Methods | ||||
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?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. AYLİN KERİME BİBERCİ | ||||
Course Lecturer(s): | HİLAL ÇAKAR | ||||
Course Assistants: |
Course Objectives: | In the context of the importance of scientific method in the modern world, providing the necessary information about the stages and types of scientific research, making it easier to make sense of scientific writings in terms of linguistic, formal and contextual, and to enable them to solve problems or make researches and report related to the field of study. |
Course Content: | Definition of Science, Basic Concepts, Qualitative and Quantitative Data Collecting Methods, Research Process, Measuring and Scaling, Sampling, Data Analysis, Research Proposal, Ethic. |
The students who have succeeded in this course;
1) 1. Define the concepts of scientific research 2) 2. List the stages of scientific research. 3) 3. Identify appropriate research methods and techniques for specific issues or problems 4) 4. Develops comments and suggestions in the context of the findings of the research 5) 5. Reports his research with the steps of scientific method and general pass writing rules |
Week | Subject | Related Preparation |
1) | What is Science? | - |
2) | Bilimsel Araştırmalar ile ilgili Temel Kavramlar | - |
3) | Research Process and Data Collection | - |
4) | Data collection techniques-Quantitative | - |
5) | Data collection techniques-Qualitative | - |
6) | Measuring and Scaling | - |
7) | Sampling | - |
8) | MIDTERM EXAM | - |
9) | Reliability and validity concepts | - |
10) | Quantitative Data Analysis | - |
11) | Qualitative Data Analysis | - |
12) | Research Proposal, Literature Review | - |
13) | Preparation of research report | - |
14) | Ethical principles in scientific research | - |
Course Notes / Textbooks: | Bulunmamaktadır. |
References: | Creswell. J.W. (2016). Araştırma Deseni. Çeviri: Selçuk Beşir Demir. Kurtuluş, K. (2010). Araştırma Yöntemleri. Türkmen Kitapevi. Kıncal, R.Y. (2015). Bilimsel Araştırma Yöntemleri. Nobel Akademik Yayıncılık. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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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 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 13 | 13 |
Midterms | 4 | 31 |
Final | 4 | 31 |
Total Workload | 117 |