The aim of the gastronomy internship course is to provide students with practical experience in a real kitchen environment, imparting skills in kitchen operations, hygiene standards, and creative culinary preparation
Course Content
This course contains; .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
The intern applies fundamental information about kitchen hygiene and safety standards
14, 6
H
The intern explains the functioning of the kitchen, the processes of food preparation, and the use of ingredients.
14, 6
The intern effectively applies acquired knowledge in a real-world kitchen environment.
14, 6
The intern develops solutions for problems encountered during kitchen operations
14, 6
The intern creates creative and innovative recipes.
14, 6
The intern assesses their professional development using the experiences and feedback acquired during the internship.
14, 6
Teaching Methods:
14: Self Study Method, 6: Experiential Learning
Assessment Methods:
H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
Resources
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
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
50
Rate of Final Exam to Success
50
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 I
-
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. Emine OLUM
Assistant(s)
Asst. Prof. Dr. Tahir Akkoyunlu
Aim
The aim of the gastronomy internship course is to provide students with practical experience in a real kitchen environment, imparting skills in kitchen operations, hygiene standards, and creative culinary preparation
Course Content
This course contains; .
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
The intern applies fundamental information about kitchen hygiene and safety standards
14, 6
H
The intern explains the functioning of the kitchen, the processes of food preparation, and the use of ingredients.
14, 6
The intern effectively applies acquired knowledge in a real-world kitchen environment.
14, 6
The intern develops solutions for problems encountered during kitchen operations
14, 6
The intern creates creative and innovative recipes.
14, 6
The intern assesses their professional development using the experiences and feedback acquired during the internship.
14, 6
Teaching Methods:
14: Self Study Method, 6: Experiential Learning
Assessment Methods:
H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
Resources
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
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.
