GRADUATION PROJECT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY422	GRADUATION PROJECT	8	2	1	7

GENERAL INFORMATION
Language of Instruction :	Turkish
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	Assist.Prof. MUZAFFER ÇAKMAK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to teach students how can do detailed literature review on a subject, and provide to use knowledge they receive throughout their education.
Contents of the Course Unit:	In the content of this course; a project which approved by the department is prepared at the end of the semester by conducting a literature search on a topic.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Develop solutions to problems.
Integrates the knowledge gained during the undergraduate education.
Plan an conceptual design throughly the project.
Support the project with her knowledge and experience during her undergraduate education and training.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	General literature review and brain storming in order to choose project topic	-
2	-	Determination of project theme and submission of project proposal report	-
3	-	Confirmation of the project subject according to the submitted report	-
4	-	Literature research in the related field	-
5	-	Determination of experimental procedures and experimental design based on literature research	-
6	-	Experimental works	-
7	-	Evaluations of experimental data	-
8	-	MID-TERM EXAM	-
9	-	Project progress report, midterm evaluation	-
10	-	Determination of risks and possible failures and developing precautions an new design approaches	-
11	-	Perform simulations, and calculations for problems	-
12	-	Project refinement based on solutions	-
13	-	Required calculations and technical report writing	-
14	-	Finalize conceptual design of all sub blocks and complete system based on simulations	-
15	-	Present conceptual design report	-
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	Can define basic concepts about gastronomy.	0
2	Can interpret basic concepts, study areas and approaches related to the field.	0

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.	0
2	Can 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	Can analyze the eating and drinking art, the related systems and structures.	0
2	Can prepare technical infrastructure and contents of the culinary activies.	0

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.	0
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.	0
3	Can integrate basic cooking techniques and product preparation principles into today's technology.	0
4	Can 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	Can calculate costing in the food and beverage facilities.	0
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

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.	0
2	Can 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	Can express his/her ideas verbally and orally by using presentation and communication techniques.						5
2	Can organize all gastronomy-related activities.	0

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.	0
2	Can design communial and social pojects using historical, cultural and geographical values.	0
3	Can perform scientific researche and study 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	4	56
Preliminary & Further Study	14	4	56
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	10	3	30
Assignment (Homework)	10	3	30
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	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	49	0	173