Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INTERNSHIP I | GMS2241140 | Spring Semester | 0+0 | - | 4 |
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. Armin AMANPOUR |
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 |
---|
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 | GMS2241140 | Spring Semester | 0+0 | - | 4 |
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. Armin AMANPOUR |
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 |
---|
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 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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