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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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Prescriptor

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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