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Gastronomy and Material Culture Project
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| Course Code |
GAST901 |
| EFTS |
0.5000 |
| Points |
60.00 |
| Level |
9 |
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Download Course Descriptor
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| Prescriptor |
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This capstone course provides an opportunity for students to undertake secondary research by applying their knowledge, skill and research abilities to illuminate gastronomy and material culture with a relevant item/artefact/object of their choice, from an institution including (but not limited to) a museum or art gallery. Under joint academic and institutional supervision, students prepare an academic journal-style paper on their object and then orally present these findings to a seminar at the University attended by academics and institution representatives.Approval of the topic will be subject to the availability of appropriate supervision. A B- grade GPA is required in coursework courses for entry.
On successful completion of this paper a student will be able to:
1. Formulate the research question or define the research issue;
2. Critically review knowledge relevant to the dissertation;
3. Plan a research project that executes the selected methodology and methods tools that address the question or issue;
4. Provide a critical commentary on the research process and outcomes;
5. Reflect on and evaluate the significance of the research in the discipline area;
6. Present research dissertation at a scholarly level.
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| Resources |
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No Resource is available.
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| Qualifications |
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No qualifications currently offer this course.
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| Timetable |
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No timetable information is available.
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