The first thing expected from the internship student is to find the opportunity to practice in order to increase his skills and experience in line with the information he received at the University. However, it is essential to gain new knowledge and skills during the internship by seeing the practices in the field and performing an interdisciplinary activity. Another aim of the internship is that it provides trainees with guidance about the jobs they can do and their fields of work.
Course Content
This course contains; .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
show the practical and managerial skills used to evaluate and solve the difficulties.
6, 8
H
To apply the knowledge, skills and talents acquired through formal classroom education to a professional environment
6, 8
H
To gain professional features specified by business management and organization
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6
7
X
8
Considers cooking as a chemical reaction.
9
X
10
X
11
12
13
X
14
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
36
3
108
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
108
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(108/30)
4
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
INTERNSHIP II
-
Spring Semester
0+0
-
4
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Practice
Course Coordinator
Assist.Prof. Tahir AKKOYUNLU
Name of Lecturer(s)
Assist.Prof. Tahir AKKOYUNLU
Assistant(s)
Asst. Prof. Dr. Tahir Akkoyunlu
Aim
The first thing expected from the internship student is to find the opportunity to practice in order to increase his skills and experience in line with the information he received at the University. However, it is essential to gain new knowledge and skills during the internship by seeing the practices in the field and performing an interdisciplinary activity. Another aim of the internship is that it provides trainees with guidance about the jobs they can do and their fields of work.
Course Content
This course contains; .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
show the practical and managerial skills used to evaluate and solve the difficulties.
6, 8
H
To apply the knowledge, skills and talents acquired through formal classroom education to a professional environment
6, 8
H
To gain professional features specified by business management and organization
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
