SCIENTIFIC RESEARCH METHODS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOS116	SCIENTIFIC RESEARCH METHODS	2	3	3	4

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	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course; to ensure that students have the skills and competence to conduct research by using scientific research methods and observing ethical values.
Contents of the Course Unit:	The content of this course; relationship between science, theory and research, and how the processes related to the design and realization of scientific research and its reporting are carried out.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Basic concepts in scientific research
Research and types of research
Types of measurement and scales
Sampling
Data in scientific research
Analyzing data
Quantitative and qualitative data analysis

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading relevant chapters of reference books	The key concepts of scientific research	presentation, discussion, question and answer
2	Reading relevant chapters of reference books	Scientific knowledge and epistemology	presentation, discussion, question and answer
3	Reading relevant chapters of reference books	The design and the process of scientific reserach	presentation, discussion, question and answer
4	Reading relevant chapters of reference books	Universe, population ans sampling	presentation, discussion, question and answer
5	Reading relevant chapters of reference books	The key concepts of qualitative and quantitative research	presentation, discussion, question and answer
6	Reading relevant chapters of reference books	Quantitative methods	presentation, discussion, question and answer
7	Reading relevant chapters of reference books	Qualitative methods	presentation, discussion, question and answer
8	-	MID-TERM EXAM	-
9	Reading relevant chapters of reference books	Data collection and reporting of research	presentation, discussion, question and answer
10	Reading relevant chapters of reference books	The ethical codes of reserach	presentation, discussion, question and answer
11	Reading relevant chapters of reference books	Applied research in communication	presentation, discussion, question and answer
12	Reading relevant chapters of reference books	Content analysis	presentation, discussion, question and answer
13	Reading relevant chapters of reference books	Discourse analysis	presentation, discussion, question and answer
14	Reading relevant chapters of reference books	Semiotic analysis	presentation, discussion, question and answer
15	Reading relevant chapters of reference books	Oral history studies	presentation, discussion, question and answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
AZİZ Aysel, Sosyal Bilimlerde Araştırma Yöntemleri ve Teknikleri, 12. Basım, Nobel Akademik Yayıncılık, Ankara, 2018
GERAY Haluk, Toplumsal Araştırmalarda Nicel ve Nitel Yöntemlere Giriş, 2. Baskı, Siyasal Kitabevi, Ankara, 2006
Ed. SEVER Serdar, İSPİR Nevzat Bilge, İletişim Araştırmaları, Anadolu Üniversitesi Yayını No:2676, Eskişehir, 2012
BERGER Arthur Asa, Medya Çözümleme Teknikleri, çev.ed. Nilüfer PEMBECİOĞLU, Nobel Akademik Yayıncılık, Ankara, 2018
John W. CRESWELL Araştırma Deseni Nitel, Nicel ve Karma Yöntem Yaklaşımları, 3. baskı Çev. Editörü: Selçuk BEŞİR DEMİR Eğiten Kitap, Ankara, 2017
Orhan GÖKÇE İçerik Analizi Kuramsal ve Pratik Bilgiler Siyasal Kitabevi, Ankara, 2006
Nuri BİLGİN Sosyal Bilimlerde İçerik Analizi, 3. Baskı Siyasal Kitabevi, Ankara, 2014
Ed. BÖKE Kaan, Sosyal Bilimlerde Araştırma Yöntemleri, 5. Baskı Alfa Yayınları, İstanbul, 2017
Day, Robert (1996). Bilimsel Bir Makale Nasıl Yazılır ve Yayımlanır? Çev. Gülay Aşkar Altay, Ankara: TUBİTAK Yayını.
ECO Umberto , Tez Nasıl Yazılır? 7. Baskı, Can yayınları, İstanbul, 2019
Alberto MANGUEL, Merak, 2. Baskı, YKY, İstanbul, 2019
Ed. Besim YILDIRIM İletişim Araştırmalarında Yöntemeler Uygulama ve Örneklerle Literatürk academia, Konya, 2015
Mario LIVIO Neden? Her Şey Merakla Başladı Altın kitapları, İstanbul, 2018

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	Can define basic concepts about gastronomy.
2	Can interpret basic concepts, study areas and approaches related to the field.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
2	Can compare national and international cuisines in terms of similarities and differences.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.
2	Can prepare technical infrastructure and contents of the culinary activies.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.
3	Can integrate basic cooking techniques and product preparation principles into today's technology.
4	Can plan the work schedule and workflow in food and beverage enterprises.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3	Can organize national and international competitions and fairs.

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

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.
2	Can organize all gastronomy-related activities.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.
2	Can design communial and social pojects using historical, cultural and geographical values.
3	Can perform scientific researche and study using knowledge and skills related to his field.

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)	1	5	5
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	5	3	15
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	5	25
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	40	0	102