Course Name | Graduation Project |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 498 | Spring | 0 | 4 | 2 | 4 |
Prerequisites |
| |||||||||||
Course Language | English | |||||||||||
Course Type | Required | |||||||||||
Course Level | First Cycle | |||||||||||
Mode of Delivery | - | |||||||||||
Teaching Methods and Techniques of the Course | ||||||||||||
Course Coordinator | - | |||||||||||
Course Lecturer(s) | ||||||||||||
Assistant(s) | - |
Course Objectives | Preparation and presentation of a graduation project based on the knowledge and skills in the culinary arts and gastronomy |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | In this course, the students have a graduation project in the culinary arts and gastronomy area. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction | |
2 | Project Topic Selection | |
3 | Research Methods | |
4 | Research Methods | |
5 | Research Methods | |
6 | Workshop | |
7 | Workshop | |
8 | Workshop | |
9 | Workshop | |
10 | Workshop | |
11 | Workshop | |
12 | Workshop | |
13 | Project Presentations | |
14 | Project Presentations | |
15 | Project Presentations | |
16 | Review of the Semester |
Course Notes/Textbooks | |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | 1 | 35 |
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 30 |
Project | 1 | 35 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | ||
Final Exam | ||
Total |
Weighting of Semester Activities on the Final Grade | 3 | 100 |
Weighting of End-of-Semester Activities on the Final Grade | ||
Total |
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 | 0 | ||
Field Work | 1 | 28 | |
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 5 | |
Project | 1 | 23 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | |||
Final Exams | |||
Total | 120 |
# | 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 | |||||
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 | |||||
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 | |||||
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