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GRADUATION PROJECT PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS414 GRADUATION PROJECT 8 8 4 10

GENERAL INFORMATION

Language of Instruction : Turkish
Level of the Course Unit : BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course : Compulsory
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: The aim of the course is to teach the students the details of the literature review, evaluate the information as part of topics and to prepare an original project.
Contents of the Course Unit: The project is prepared at the end of the term in this course.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Improve solution suggestions to problems.
Report the subject of the project by making a literature search.
Make the conceptional design of the project entirely.
Support the project subject with the information and experiences gained during undergraduate academic year.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - General literature review and brainstorm to for determine the subject of the project Application
2 Literature Research Determine The subject of the Project, presentation of project offer report, Laboratory and Cuisine Study Application
3 Literature Research Confirmation the subject of the project according to presented report, Laboratory and Cuisine Study Application
4 Homework Preparation Literature Serach on related subject, Laboratory and Cuisine Study Application
5 Literature Research Determining experimental design and experimental procedure as a result of literature search, Laboratory and Cuisine Study Application
6 Literature Research Conducting Studies, Laboratory and Cuisine Study Application
7 Literature Research Evaluation of study data Application
8 - MID-TERM EXAM -
9 Literature Research Project progress report, midterm evaluation Application
10 Literature Research Determining the deficiencies in the Project and Specifying of possible precautions, making new designs based on data, Laboratory and Cuisine Study Application
11 Literature Research Calculating the problem, Start Simulation, Laboratory and Cuisine Study Application
12 Homework Preparation Maturation of solutions related to the problem, Laboratory and Cuisine Study Application
13 Homework Preparation Making the necessary calculations, Technical report writing, Laboratory and Cuisine Study Application
14 Homework Preparation Finalizes conceptual design with system components based on research and simulations, Laboratory and Cuisine Study Application
15 Literature Research Project conceptual design report and presentation Taste, Presentation
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

İstanbul Gelişim Üniversitesi Sosyal Bilimler Enstitüsü Tez Yazım Kılavuzu.
Yazım Kuralları (APA 6. Sürüm), Bilge Uluslararası Sosyal Araştırmalar Dergisi.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
4

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to know the science behind cooking.
0

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
5

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
5
2
Will be able to create individual menus using the principle of healthy eating plate.
5

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
5

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
5

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
4
2
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
3

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
3
2
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3
3
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT

Workload for Learning & Teaching Activities

Type of the Learning Activites Learning Activities (# of week) Duration (hours, h) Workload (h)
Lecture & In-Class Activities 14 8 112
Preliminary & Further Study 13 6 78
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 5 35
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 7 4 28
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 43 0 255
Total Workload of the Course Unit 255
Workload (h) / 25.5 10
ECTS Credits allocated for the Course Unit 10,0