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Program Type: 
Thesis
Non Thesis
Course Code: 
CULA503
Semester: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
2
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Objectives: 
Goals At the end of this course students will be able to understand and assess the basics of different research methods, their applications, limitations and strengths. They will be able to prepare a basic research design in food subject areas, collect and report the data, and review, interpret and analyze their findings.
Course Content: 
Content Students will learn interdisciplinary research approaches applied in gastronomy studies. Each week, a new research technique will be presented and put into practice through academic articles and course exercises. The course will provide an overview and methodological toolbox that students will use in their research papers. At the end of the term, students prepare scientific articles using the theoretical approaches and research techniques they have learned.

 

Teaching Methods: 
1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work
Assessment Methods: 
A: Testing, B: Homework, C: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes Program Learning Outcomes Teaching Methods Assessment Methods
Students study food research methods in the context of gastronomy and culinary culture. 1,3,4,5,12 1,2,3 A,B,C
Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues. 1,3,4,5,12 1,2,3 A,B,C
Students have knowledge about the basic principles of nutrition and food science, culture and they apply their knowledge in the field of gastronomy. 1,3,4,5,12 1,2,3 A,B,C
Students know and apply quantitative and qualitative methods in the field of gastronomy and culinary culture. 1,3,4,5,12 1,2,3 A,B,C
They can engage in independent studies and teamwork. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. 1,3,4,5,12 1,2,3 A,B,C
       

Course Flow

COURSE CONTENT
Week Topics Study Materials
1
  1. The Process of Research
  2. Types of research method and their output data: Quantitative and Qualitative methods

 

 

  1. MacDonald S., and Headlam N., 2009, Research Method Handbook: Introductory guide to research methods for social research. CLES, UK. https://www.cles.org.uk/wp-content/uploads/2011/01/Research-Methods-Handbook.pdf
  2. Libarkin J., and Kurdziel JP., 2002, Research methodologies in Science education: The Qualitattive-Quantitative Debate, Journal of Geoscience Education, 3:78-86
2 Introduction to Quantitative Research
  • Essence of Quantitative Data
  • Identification and defining research problem
  • Research question and hypothesis
  • Descriptive research
  • Correlational research
  • Comparative research
  • Experimental research
  • Time dimension in research
  • Cross-sectional research
  • Longitudinal research

 

  1. Basic elements of quantitative research. University of Florida
  2. Key elements of a research proposal: quantitative design. Winston-Salem State University, USA
  3. Dimensions of research- California State University, Northridge, USA

 

3 Sampling Concepts
  • Defining the Target Population
  • Representative Sample
  • Representative Subgroups
  • Sampling Methods (Cluster, Stratified, Simple Random, etc.)

 

 

  1. Quantitative sampling, California State University, Northridge.
  2. Sampling in quantitative Research. https://saylordotorg.github.io/text_principles-of-sociological-inquiry-q...

Reading assignment: Ozilgen S., 2011, Gender is correlated with Body Mass Index, Eating Habits, and Exercise Frequency in Students Attending a Private University in Western Turkey. Acta Alimentaria, 40 (3) 400–406

 

4 Quantitative Data Collection Tools
  • Data collection tools and methods: questionnaire, rating scales, case study,etc.

 

  1. Ozilgen S. Cooking as a Chemical Reaction: Culinary Science with Experiments- second edition.  Taylor & Francis Group, LLC, USA, 2019.- Chapter 1&7
  2. O’Mahony, M. 2016 Statistical Manual. FST course Manual. University of California, Davis.

Reading assignment: Ozilgen S. (2011) Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students, Journal of Consumer Protection and Food Safety. 6:25-34

5 Descriptive Statistics

∙ Summarizing and describing a collection of data

∙ Mean, mode and standard deviation

∙ Percentages and Ratios

∙ Histograms

 

  1. Ozilgen S. Cooking as a Chemical Reaction: Culinary Science with Experiments- second edition.  Taylor & Francis Group, LLC, USA, 2019. Chapter 7
  2. Microsoft Excel
  3. O’Mahony, M. 2016 Statistical Manual. FST course Manual. University of California, Davis.

Reading assignment: Ozilgen S., 2011, Statistical Quality Control Charts: New Tools for Studying the Body Mass Index of Populations from the Young to the Elderly. The Journal of Nutrition, Health, and Aging, 15(5) 333-339

6 Writing About Quantitative Findings

 

Guest speaker: Prof. Dr. Mustafa Özilgen
7 Midterm/Assignment  
8 The main features of the qualitative method and its purpose Stockemer D., 2019, Quantitative Methods for the Social Sciences, Springer, Cham, Switzerland

Kümbetoğlu, B. 2020, Niteliksel Araştırmalarda Analiz, Bağlam Yayıncılık, İstanbul

9 Data and analysis in qualitative researches Stockemer D., 2019, Quantitative Methods for the Social Sciences, Springer, Cham, Switzerland

Kümbetoğlu, B. 2020, Niteliksel Araştırmalarda Analiz, Bağlam Yayıncılık, İstanbul

10 Text analysis, content analysis, discourse analysis in qualitative researches Stockemer D., 2019, Quantitative Methods for the Social Sciences, Springer, Cham, Switzerland

Kümbetoğlu, B. 2020, Niteliksel Araştırmalarda Analiz, Bağlam Yayıncılık, İstanbul

11 Mixed Method Stockemer D., 2019, Quantitative Methods for the Social Sciences, Springer, Cham, Switzerland

Kümbetoğlu, B. 2020, Niteliksel Araştırmalarda Analiz, Bağlam Yayıncılık, İstanbul

12 Reporting in qualitative researches Stockemer D., 2019, Quantitative Methods for the Social Sciences, Springer, Cham, Switzerland

Kümbetoğlu, B. 2020, Niteliksel Araştırmalarda Analiz, Bağlam Yayıncılık, İstanbul

13 TERM PAPER PRESENTATIONS IN QUALITATIVE RESEARCH  
14 TERM PAPER PRESENTATIONS IN QUANTITATIVE RESEARCH  

Recommended Sources

RECOMMENDED SOURCES
Textbook There is one textbook required for this course.

 

Additional Resources Additional readings will include academic papers

 

Assessment

ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Midterm/Assignment 1 40
Weekly assignments and class participation 8 60
Total 9 100
CONTRIBUTION OF FINAL RESEARCH PROJECTS TO OVERALL GRADE  2 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5
1 Students study food research methods in the context of gastronomy and culinary culture.         x
2 Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.          
3 Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.         x
4 Students have knowledge about the basic principles of nutrition and food science, culture and they apply their knowledge in the field of gastronomy.       x  
5 Students know and apply quantitative and qualitative methods in the field of gastronomy and culinary culture.         x
6 Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.          
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they  implement and develop them.          
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.          
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.          
10 Students know the national and international regulations, professional standards and professional ethics around food, and they apply them.          
11 Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.          
12 They can engage in independent studies and teamwork. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.       x  
13 Students understand the effects of food on human health and society, and in this context, they follow the press and media organizations and contribute to them.          
14 Students understand and manage food-related events.          
15 They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.          
16 Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.          
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.          

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour) 		Total
Workload
(Hour)
Course Duration (Including the exam week: 14x Total course hours) 14 3 42
Hours for off-the-classroom study (Pre-study, practice) 14 3 42
Mid-terms 1 3 3
Assignments 1 6 6
Final examination 1 3 3
Total Workload   18 96
Total Workload /(hours)     5.33
ECTS Credit of the Course     6
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