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 |
|