SCIENTIFIC RESEARCH METHODS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOC116	SCIENTIFIC RESEARCH METHODS	2	3	3	4

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	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.

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

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
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.

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	Define basic concepts about gastronomy.	0
2	Interpret the basic concepts, areas and approaches related to the field.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		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.		1
2	Compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.	0
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.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.	0
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.						5
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.			2
2	They organize activities related to the field.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		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.	0
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.						5

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	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