COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR HÜLYA KURGUN

Offered to

Gastronomy and Culinary Arts

Course Objective

The project motivates students and allows them to choose a topic that is both an extension of their Diploma studies and one which they have a personal interest in the gastronomy. It helps learners to become independent, reflective and self-evaluating.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Bennet P. Lientz ve Kathryn P. Rea, Project Management for 21st Century, Academic Press, 2002.

Al and Jackie DeLucia, Recipes for Project Success, Project Management Institute, 1999.

Planned Learning Activities and Teaching Methods

1. Lecture
2. Homework
3. Case Study

Assessment Methods

Successful / Unsuccessful

Further Notes About Assessment Methods

None

Assessment Criteria

The presentation of the project prepared in a 14-week period to the jury is evaluated on the basis of the following topics:

-- Preparation process
- Contents
- Creativity
- Writing in accordance with scientific publication rules
- Timely delivery
- Effective presentation skills

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles

Contact Details for the Lecturer(s)

hulya.kurgun@deu.edu.tr

Office Hours

Monday 09:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes