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	Prof. ASLI ALBAYRAK
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

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