Course Language:
English
Course Objectives:
The aim of this course is to provide students to practice speaking in front of a scientific audience and to explore topics in detail. Students will research topics and give seminars. The selected topics will be any aspect of gastronomy and culinary culture studies.
Course Content:
The purpose is to guide the students on academic search methods, designing, planning, and formulating the hypothesis, data collection, data analysis methods, academic writing, and report preparation.
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 | 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 | Introduction | |
| 2 |
What is Research?
Scientific Research Methods and Methodology Research Design |
Wimmer, R. D. & Dominick, J. R. (2011)
Messenger Davies, M. & Mosdell, N. (2006) |
| 3 | Gastronomy and Culinary Culture Studies: An overview | |
| 4 | Research Methods & Applications in Gastronomy & Culinary Culture Studies |
Wimmer, R. D. & Dominick, J. R. (2011)
Messenger Davies, M. & Mosdell, N. (2006) |
| 5 | Topic selection & Structure of a paper | |
| 6 |
Research Applications:
Research in Gastronomy & Culinary Culture Studies |
|
| 7 | Writing the Research Proposal and Report | Wimmer & Dominick (2011), chap. 4 |
| 8 | Progress report | |
| 9 | Mid-term / Proposal Seminar | Student Presentations |
| 10 | Progress report | |
| 11 | Progress report | |
| 12 | Tips on Seminar presentation | |
| 13 | Final reviews | |
| 14 | Seminar | Student Presentations |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook | |
| Additional Resources |
Wimmer, R. D. & Dominick, J. R. (2011). Mass Media Research: An Introduction. Boston, USA: Wadsworth Cengage Learning.
Messenger Davies, M. & Mosdell, N. (2006). Practical Research Methods for Media and Cultural Studies. Edinburgh: Edinburgh University Press. |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Midterm | 1 | 40 |
| Weekly assignments and class participation | 8 | 60 |
| Total | 9 | 100 |
| CONTRIBUTION OF FINAL RESEARCH PAPER TO OVERALL GRADE | 1 | 60 |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 40 | |
| 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.
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| 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.
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| 14 |
Students understand and manage food-related events.
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| 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 Work Load | 18 | 96 | |
| Total Work Load / 30 (hours) | 5,33 | ||
| ECTS Credit of the Course | 18 | ||