Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| INTERNSHIP I | EUT2241140 | 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. Fahrettin Ersin ALACA |
| 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 | Convert knowledge acquired from various disciplines into original design through critical thinking and problem analysis. | ||||||
| 2 | Complete all design processes, including planning and execution, with creative outputs within set deadlines. | ||||||
| 3 | Transfer essential inputs, such as user needs, acquired through various quantitative and qualitative research methods, to all design processes. | ||||||
| 4 | Utilize essential modeling, visual, and verbal presentation techniques throughout the design processes including the final stage. | ||||||
| 5 | Apply universal, ethical, and ecological criteria, including the United Nations Sustainable Development Goals, in all professional work processes and methods. | ||||||
| 6 | Facilitates interdisciplinary teamwork that meets international standards. | ||||||
| 7 | Interpret contemporary design theory and practice within the context of its historical, artistic, and cultural background. | ||||||
| 8 | Utilize various business models with features such as financial planning, investment, and analysis within the corporate and start-up ecosystem. | ||||||
| 9 | Ensure the acquisition and protection of intellectual and industrial property rights. | ||||||
| 10 | Explain professional laws and regulations. | ||||||
| 11 | Incorporate materials and production methods from various industrial sectors in design processes | ||||||
| 12 | Examine the evolving social, cultural, and economic aspects of design with a commitment to lifelong learning. | ||||||
| 13 | Effectively utilize continually advancing technological tools in the design process. | ||||||
| 14 | Convert abstract concepts into two- and three-dimensional design compositions, aligning with fundamental design and aesthetic principles. | ||||||
| 15 | Showcase the design projects developed in the classes to the society using various exhibition methods. | ||||||
| 16 | Create commercial products that combine elements of craftsmanship, artistry, and design. | ||||||
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 | EUT2241140 | 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. Fahrettin Ersin ALACA |
| 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 | Convert knowledge acquired from various disciplines into original design through critical thinking and problem analysis. | ||||||
| 2 | Complete all design processes, including planning and execution, with creative outputs within set deadlines. | ||||||
| 3 | Transfer essential inputs, such as user needs, acquired through various quantitative and qualitative research methods, to all design processes. | ||||||
| 4 | Utilize essential modeling, visual, and verbal presentation techniques throughout the design processes including the final stage. | ||||||
| 5 | Apply universal, ethical, and ecological criteria, including the United Nations Sustainable Development Goals, in all professional work processes and methods. | ||||||
| 6 | Facilitates interdisciplinary teamwork that meets international standards. | ||||||
| 7 | Interpret contemporary design theory and practice within the context of its historical, artistic, and cultural background. | ||||||
| 8 | Utilize various business models with features such as financial planning, investment, and analysis within the corporate and start-up ecosystem. | ||||||
| 9 | Ensure the acquisition and protection of intellectual and industrial property rights. | ||||||
| 10 | Explain professional laws and regulations. | ||||||
| 11 | Incorporate materials and production methods from various industrial sectors in design processes | ||||||
| 12 | Examine the evolving social, cultural, and economic aspects of design with a commitment to lifelong learning. | ||||||
| 13 | Effectively utilize continually advancing technological tools in the design process. | ||||||
| 14 | Convert abstract concepts into two- and three-dimensional design compositions, aligning with fundamental design and aesthetic principles. | ||||||
| 15 | Showcase the design projects developed in the classes to the society using various exhibition methods. | ||||||
| 16 | Create commercial products that combine elements of craftsmanship, artistry, and design. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |