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:

UNI255

Course Name:

Project Management

Semester:

Fall
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:

Course Coordinator:

Dr. Öğr. Üy. İLAYDA İSABETLİ FİDAN

Course Lecturer(s):

Dr. İlayda İsabetli Fidan

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to increase students' skills and competencies in developing, writing and managing scientific projects. The course content will be supported by case studies and real research, and theoretical knowledge will be transformed into scientific research by discussing the conditions under which successful scientific projects are put forward and how their outputs are disseminated. Thus, students will improve themselves and prepare for their future careers by actively participating in applied projects during their university years.

Course Content:

This course covers the steps of developing a scientific project. In this context, project logic, fundamentals of scientific research, development of creative ideas, literature review, design of the research, turning it into a project, planning, reporting and presentation will be discussed in detail. The course will be completed with the complete writing, presentation and, if appropriate, application of a project.

Learning Outcomes

The students who have succeeded in this course;
1) Can conduct comprehensive literature research
2) Can create innovative ideas for academic studies
3) Can mature an idea within the framework of scientific research methods
4) can turn their research into scientific projects for TUBITAK/EU and other institutions in accordance with the aims and objectives
5) Have skills in project management

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction (Scientific research, project, innovation, R&D)
2)	Fundamentals of scientific research – 1 (basic concepts, characteristics of scientific research, aims and objectives)
3)	Fundamentals of scientific research -2 (academic studies, project examples, project supports, TUBITAK, EU projects and other organizations supporting projects)
4)	Fundamentals of scientific research – 3 (project examples in health sciences, social sciences, natural sciences and other fields)
5)	Developing an idea for a scientific research (research problem, creating original value)
6)	Literature review and Ethics
7)	Research design (selection of appropriate methods for research)
8)	Midterm – presentation (detailed literature review on a selected topic, preparation in the form of a research proposal)
9)	Project writing stages – 1 (Tübitak projects)
10)	Project writing stages – 2 (EU projects)
11)	Project writing stages – 3 (Other projects)
12)	Project management -1 (basic concepts, project management stages, project life cycle)
13)	Project management – 2 (planning, risks and limits, budget)
14)	Project management – 3 (current techniques)
15)	Final - Presentation

Sources

Course Notes / Textbooks:	Ulusal ve uluslararası proje örnekleri
References:	National and international project examples

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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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 on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these 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	15	45
Study Hours Out of Class	15	16
Project	14	14
Midterms	8	24
Final	15	37
Total Workload		136