Culinary | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MSTJ001 | ||||||||
Course Name: | Internship | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | Yes | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi DİLEK YALÇIN | ||||||||
Course Lecturer(s): |
Öğr.Gör. ALPER ÇELTİKÇİ Dr.Öğr.Üyesi IŞILAY BİLGİÇ |
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Course Assistants: |
Course Objectives: | The aim of the internship, students, except me of course to experience a real work environment, in part, acquired theoretical and practical knowledge and skills to strengthen the application of the theoretical axis applications infrastructure to gain professional horizons. |
Course Content: | Training operations Commercial applications of the preparation of the internship report |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Training operations | |
2) | application process at workplace | |
3) | application process at workplace | |
4) | application process at workplace | |
5) | application process at workplace | |
6) | application process at workplace | |
7) | application process at workplace | |
8) | application process at workplace | |
9) | application process at workplace | |
10) | application process at workplace | |
11) | application process at workplace | |
12) | application process at workplace | |
13) | application process at workplace | |
14) | application process at workplace | |
15) | application process at workplace | |
16) | internship report writing |
Course Notes / Textbooks: | Ders notları |
References: | Lecture notes |
Learning Outcomes | 1 |
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Program Outcomes | |||||
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
2) Calculates the calorie and nutritional value of the foods | |||||
3) Arranges, apply and controls the menu | |||||
4) İçecek çeşitlerini tanır, şarap sunumu yapar. | |||||
5) Knows and makes pastry. | |||||
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | 5 |
2) | Calculates the calorie and nutritional value of the foods | 5 |
3) | Arranges, apply and controls the menu | 5 |
4) | İçecek çeşitlerini tanır, şarap sunumu yapar. | 5 |
5) | Knows and makes pastry. | 5 |
6) | Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. | 5 |
Field Study |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) |
Semester Requirements | Number of Activities | Level of Contribution |
Paper Submission | 1 | % 100 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Midterms | 1 | 3 | 3 |
Final | 1 | 3 | 3 |
Total Workload | 6 |