Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
INTERNSHIP II | GMS3257940 | 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 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 | 6, 8 | H |
Teaching Methods: | 6: Experiential Learning, 8: Flipped Classroom 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 II | GMS3257940 | 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 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 | 6, 8 | H |
Teaching Methods: | 6: Experiential Learning, 8: Flipped Classroom 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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