Information Package

Master's of Gastronomy and Culinary Arts with Thesis

GMS507

THESIS II

Course Code
GMS507
Semester
Fourth Term (Spring)
Theory+Practice
0 + 0
ECTS
30
Course TypeCompulsory Course
Course LevelMaster's Degree With Thesis
Year of Study2
SemesterFourth Term (Spring)
ECTS30
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. They can produce academic texts and make scientific studies.
  2. Have information about ethical violations.
  3. Gain the title of expert.
Mode of DeliveryFace to face
PrerequisitesYes(GMS506)
Recommended Optional Programme Components
Course DescriptionThe student?s study on a special subject, theoretical and/or practical (experimental), made under the supervision of a faculty member and is presented in front of a jury. (PRE: GMS 506)
Course Contents This course covers the theoretical and / or practical (experimental) work of the student under the supervision of a faculty member.
Recommended or Required ReadingIt covers the literature related to the thesis / seminar / project topic.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Presentation
  • Practice
  • Case Study
  • Report Preparation
  • Problem Solving
  • Questions/Answers
Assessment Methods and Criteria
Quantity Percentage (%)
Other 1 100
Total(%) 100
Contribution of In-term Studies to Overall Grade(%) 100
Contribution of Final Examination to Overall Grade(%) 0
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam
Preparation for Quiz
Individual or group work
Preparation for Final exam
Course hours
Preparation for Midterm exam
Laboratory (including preparation)
Final exam
Homework
Field Research 1 450 450
Meeting with advisor 5 50 250
Thesis Research 1 200 200
Total Work Load900
Total Work Load / 30 (h)30
ECTS Credit of the Course30
Language of InstructionTurkish
Work Placement(s)No
LO1 LO2 LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12
K13
K14
K15
K16
K17
K18
K19
K20 X X X
K21
K22 X X X