COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Graduation Project - II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 496
Spring
0
4
2
6
Prerequisites
 CLM 495To succeed (To get a grade of at least DD)
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Case Study
Q&A
Application: Experiment / Laboratory / Workshop
Lecture / Presentation
Course Coordinator
Course Lecturer(s) -
Assistant(s) -
Course Objectives The aim of the course is to produce and present a graduation project, based on the experiences and knowledge of the culinary arts and gastronomy
Learning Outcomes The students who succeeded in this course;
  • 1. perform multi disciplinary studies,
  • 2. develop research project in the gastronomy field,
  • 3. perform the risk assessment related to the project,
  • 4. define the ethical rules,
  • 5. discuss to discuss the ability of selection and the usage of the modern technological tools necessary to solve the complex problems in the gastronomy applications,
  • 6. perform the analysis of applications in the gastronomy related to the environmental,economic, social and sustainability analysis
  • 7. define the skills to become as an entrepreneur chef,
  • 8. present a prepared project effectively.
Course Description A student designs a project with the skills and knowledge in the gastronomy and culinary arts field, analyzes and develops a plan. A detailed project is written and presented by using technological tools.
Related Sustainable Development Goals

 



Course Category

 Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Methods determination based on the project subject Graduation project guide, Graduation and Culinary Arts department
2 Ethical rules Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
3 Project management and risk assessment Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
4 Entrepreneurship in gastronomy Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
5 Analysis of environmental, economic, and social sustainability - 1 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
6 Analysis of environmental, economic, and social sustainability - 2 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
7 Components of projects and report techniques - 1 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
8 Midterm Presentation
9 Components of projects and report techniques - 2 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
10 Components of projects and report techniques - 3 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
11 Skills of an entrepreneur chef Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
12 Presentation techniques -1 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
13 Presentation techniques -2 Meeting with supervisor Graduation project guide, Graduation and Culinary Arts department
14 Review of the project Meeting with supervisor
15 Review of the project Meeting with supervisor
16 Project presentation
Course Notes/Textbooks

Graduation project guide, Graduation and Culinary Arts department 
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
1
30
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
20
Project
1
40
Seminar / Workshop
Oral Exam
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade
4
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
0
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
4
Study Hours Out of Class
14
2
28
Field Work
1
56
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
12
Project
1
20
Seminar / Workshop
Oral Exam
Midterms
Final Exams
    Total
180

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

 X
2

Carries best practices in terms of work and food security, safety and hygiene in food production
3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
4

Recognizes and evaluates the impact of gastronomy on culture and society

 X
5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member

 X
6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.

 X
7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts

 X
8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

 X
9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach

 X
10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)
11

Speaks a second foreign at a medium level of fluency efficiently
12

Relates the knowledge gained through the history of humanity to the field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest