SCIENTIFIC RESEARCH METHODS DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
SOC116	SCIENTIFIC RESEARCH METHODS	2	3	3	4

DERS BİLGİLERİ
Dersin Öğretim Dili :	İngilizce
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	At the end of this course, students will be able to apply the basic principles that will enable them to conduct academic research in international scientific standards in the field of social sciences and to choose the right data collection and analysis methods in accordance with the subject of the research.
İçerik:	Contents of the course include; research on the basic concepts of the philosophy and methodology of science in social sciences, comparing the data types in various respects, exemplifying the methods of data collection and analysis in social sciences, as well as effective use of academic resources and the ability to transfer research results correctly.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Know the research methods and basic principles of scientific research.
Discuss the basic concepts of and issues regarding scientific methods and research process.
Decide which topic he/she should write about by using a research method.
Apply the spelling format required to present scientific research proposal in academic context and publish the results obtained.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Reading: Walliman, chapters 3 and 5	Scientific Method and The Philosophy of Science	Lecture, discussion
2	Reading: Walliman, chapter 2	An Approach to Academic Writing	Lecture, discussion
3	Reading: Corbetta, chapter 1	Writing General-Specific Texts	Lecture, discussion
4	Reading: Walliman, chapter 6	Problem, Process and Solution	Lecture, discussion
5	Reading: Walliman, chapter 6	Data types: qualitative-quantitative	Lecture, discussion
6	Reading: Walliman, chapter 7	Gathering the Secondary Data	Lecture, discussion
7	Reading: Walliman, chapter 7	Analysis of the Secondary Data	Lecture, discussion
8	-	MID-TERM EXAM	-
9	Reading: Corbetta, chapter 8	Gathering the Primary Data: Sampling	Lecture, discussion
10	Reading: Corbetta, chapter 5	Gathering the Primary Data: Questionnaire	Lecture, discussion
11	Reading: Corbetta, chapter 9	Gathering the Primary Data: Participatory observation	Lecture, discussion
12	Reading: Corbetta, chapter 10	Gathering the Primary Data: Interview	Lecture, discussion
13	Reading: Walliman, chapters 9 and 10	Analysis of the Primary Data	Lecture, discussion
14	Reading: Walliman, chapter 11	Research proposal and article writing techniques	Lecture, discussion
15	Reading: Walliman, chapter 4	Research ethics	Lecture, discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Walliman, N., (2011), Research methods: the basics. Routledge: London & New York.
John M. Swales and Christine B. Feak, Academic Writing for Graduate Students: Essential Tasks and Skills, (United States of America: The University of Michigan Press, 2009).
Prof. Dr. Sait Gürbüz ve Doç. Dr. Faruk Şahin, Sosyal Bilimlerde Araştırma Yöntemleri: Felsefe-Yöntem-Analiz, (Ankara: Seçkin Yayıncılık, Eylül 2017), Gözden Geçirilmiş ve Güncellenmiş 4. Baskı.
Doç. Dr. Ferhat Sayım, Sosyal Bilimlerde Araştırma ve Tez Yazım Yöntemleri: Konu Tespiti-Süreç Yönetimi-Tez Yazımı, (Ankara: Seçkin Yayıncılık, Mart 2017), Güncellenmiş ve Genişletilmiş 2. Baskı.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.	0
2	Interpret the basic concepts, areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.	0
2	Compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.	0
2	Prepare the technical infrastructure and contents of kitchen activities.	0

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
3	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
4	Plan the work schedule and workflow in food and beverage enterprises.		1

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.				3
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.		1
3	They organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.	0
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.		1
2	They organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.				3
3	Perform scientific researches using knowledge and skills related to his field.				3

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	1	13
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	3	15
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	100