Rapor Tarihi: 27.03.2026 01:43
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Scientific Research Methodology | GMS202 | Turkish | Compulsory | 4. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | Dr. Öğr. Üyesi Emrah ÖZTÜRK |
| Instructor(s) | |
| Goals | To contribute to students’ ability to conduct a scientific study and to report it within the framework of the stages of the scientific research process. |
| Course Content | Science and the Scientific Approach; Fundamental Concepts Related to the Scientific Research Process; The Scientific Research Process and the Selection of Research Topics; Critical Literature Review; Hypothesis and Strategy Development; Determination of Research Strategies; Data in Scientific Research; Measurement and Scales in Research; Research Population and Sampling; Quantitative Research Methods; Qualitative Research Methods; Preparation of the Research Report; Research Ethics and Presentation Techniques. |
| # | Öğrenme Kazanımı |
| 1 | Having knowledge about scientific knowledge and scientific field |
| 2 | Having knowledge about steps of the scientific research process, |
| 3 | To be able to search for resources |
| 4 | To have knowledge about quantitative and qualitative methods |
| 5 | Gaining the ability and knowledge to design, conduct and conclude a scientific research |
| 6 | Obtaining the knowledge of reporting a scientific research |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Science and the scientific approach | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 2. Week | Fundamental concepts related to the scientific research process | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 3. Week | The scientific research process and selection of the research topic | Preparation, After Class Study, Research, Practice, Presentation (Preparation), Lecture, Question and Answer |
| 4. Week | Critical literature review, hypothesis and strategy development, and determination of research strategies | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 5. Week | Data in scientific research | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 6. Week | Measurement and scales in research | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 7. Week | Research population and sampling | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 8. Week | Quantitative research methods | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 9. Week | Qualitative research methods | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 10. Week | Preparation of the research report | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 11. Week | Research ethics | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 12. Week | Presentation techniques | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 13. Week | Sample applications | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| 14. Week | Sample applications | Preparation, After Class Study, Research, Presentation (Preparation), Lecture, Question and Answer |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY3 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY5 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY6 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY7 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY8 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY9 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY11 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY12 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY13 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY14 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY15 | 2 | 2 | 2 | 2 | 2 | 2 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 2 | 28 |
| Research | 10 | 3 | 30 | |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
