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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Gastronomy Research and Authorship
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS515 - Gastronomy Research and Authorship I. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. EBRU ZENCİR ÇİFTÇİ
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is not a prerequesites course for this course
Courses Recomended There is not a reccomended optional programme component.
Recommended Resources
Work Placement There is no work placement.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Gastronomy in Science
Week - 2 Sub-Fields Of Gastronomy Studies
Week - 3 History Research, Cultural Studies, Product Research
Week - 4 Databases
Week - 5 Exploring Indexed Journals
Week - 6 Source Selection
Week - 7 Determining the Research Purpose and İmportance
Week - 8 Determining Research Scope
Week - 9 Research Methods Used in Gastronomy Studies
Week - 10 Literature Writing
Week - 11 Writing Research Findings
Week - 12 Writing Conclusion and Suggestions
Week - 13 Proofreading
Week - 14 Reviewing Gastronomy Articles

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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