Anadolu Info Package Anadolu Info Package
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Profile of the Programme Specific Admission Requirements Qualification Requirements and Regulations Recognition of Prior Learning Educational Staff Programme Director & ECTS Coord. Field Qualifications Key Learning Outcomes Course Structure Diagram with Credits Matrix of Program Outcomes&Field Qualifications Matrix of Course& Program Qualifications Examination Regulations, Assessment and Grading Graduation Requirements Access to Further Studies Occupational Profiles of Graduates
  • Graduate School
  • Department of Gastronomy and Culinary Arts
  • Program in Gastronomy and Culinary Arts
  • Course Structure Diagram with Credits
  • Art and Creativity in Gastronomy
  • Content
  • Description
  • Content
  • Learning Outcomes
  • Learning Activities and Teaching Methods
  • Course's Contribution to Prog.
  • Assessment Methods

Weeks Topics
Week - 1 The Relationship between Gastronomy and Art: Theoretical Framework
Week - 2 Review and Reporting of Gastronomy and Art Literature
Week - 3 The Relationship between Gastronomy and Creativity: Theoretical Approaches
Week - 4 Review and Reporting of Gastronomy and Creativity Literature
Week - 5 Research Design in the Context of Art and Creativity in Gastronomy
Week - 6 Writing the Research Problem, Aim, Scope, Significance, and Methodology
Week - 7 Scientific Article Reading and Presentation Techniques in Art and Creativity in Gastronomy
Week - 8 Art and Creativity in Gastronomy: Visual and Cultural Analysis
Week - 9 Writing the Literature Review
Week - 10 Examination of Research Methods
Week - 11 Data Analysis and Interpretation Process
Week - 12 Writing Research Findings
Week - 13 Writing Discussion and Conclusion Sections
Week - 14 Preparation and Presentation of the Research Report

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