| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
DOÇ. DR. EBRU ZENCİR ÇİFTÇİ |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is not a prerequesites course for this course |
| Courses Recomended |
There is not a reccomended optional programme component. |
| Recommended Reading List |
Will be given weekly |
| Assessment methods and criteria |
Midterm, assignment and final exam |
| Work Placement |
There is no work placement. |
| Catalog Content |
Gastronomy in Science: Social sciences, Natural sciences; Sub-Fields of Gastronomy Studies: History research, Cultural studies, Product research, Research on business firms; Research Resources: Databases, İndexed journals; Source Selection; Establishing Theoretical / Conceptual Structure in Gastronomy Research: Determining the research purpose, Determining the research importance, Research scope; Research Methods Used in Gastronomy Studies; Gastronomy authorship: Literature writing, Writing research findings, Writing conclusion and suggestions; Proofreading; Reviewing Gastronomy Articles. |
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