Course Name: Graduation Project

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2008

2/2 (Spring)

2

4

-

4

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

Presenting as a project by developing a new food product, special food recipes, special presentations.

Course Objectives

Instructing students about the following topics;

• Project prepare
• Project presantation
• New product improve

Course Learning Outcomes

Having accomplished this course, the students will be able to know the followings in English:

1. Prepare project
2. Presantation their Project as  writing and visually.
3. Gain creative thinking and interest in entrepreneurship
4. Improve a new food product
5. Can promote an existing product with a creative presentation.
6. Prepare a special dishes and gain  originality in their field

Instructional Methods and Techniques

Instructor’s Notes, PowerPoint Presentations

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

Homework

Term Paper/Project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

70

TOTAL

%100

Effects of Midterm on Grading, %

%40

Effects of Final on Grading, %

%60

TOTAL

%100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

4

56

Midterm

1

      8

8

Quiz

Homework

Term Paper/Project

Laboratory Work

Practices

14

2

28

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

8

8

Total Workload

104

Total Workload/25

104/25

Course ECTS Credits

4

Week

Topics

Corse Outcomes

1

Course Introduction, Project Preparation Methods

I

2

Examine outline of Graduation Project Preparation and evaluation project idea, İnovation and Creating, İnovation Types.

I, II, III, IV, V, VI

3

Graduation Project Application

I, II, III, IV, V, VI

4

Graduation Project Application

I, II, III, IV, V, VI

5

Graduation Project Application

I, II, III, IV, V, VI

6

Graduation Project Application

I, II, III, IV, V, VI

7

Graduation Project Application

I, II, III, IV, V, VI

8

Midterm Exam

I, II, III, IV, V, VI

9

Graduation Project Application

I, II, III, IV, V, VI

10

Graduation Project Application

I, II, III, IV, V, VI

11

Graduation Project Application

I, II, III, IV, V, VI

12

Graduation Project Application

I, II, III, IV, V, VI

13

Graduation Project Presantation

I, II, III, IV, V, VI

14

Graduation Project Presantation

I, II, III, IV, V, VI

15

Final Exam

I, II, III, IV, V, VI

Program Outcomes

Level of Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

X

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

Programme Outcomes

a

X

X

X

X

b

X

X

X

X

c

X

X

X

d

X

X

X

X

X

X

e

X

X

X

X

X

f

X

X

X

X

X

X

g

X

h

X

X

X

X

X

X

i

X

X

X

X

X

X

j

X

X

X

X

X

X

k

X

X

X

l

X

X

X

X

X

m