Description of Individual Course Units
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Offered By |
Gastronomy And Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASISTANT PROFESSOR TURGAY BUCAK |
Offered to |
Gastronomy And Culinary Arts |
Course Objective |
The course aims to provide students with practical knowledge, competence and skills directly related to daily job activities. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Textbook(s): N.A. |
Planned Learning Activities and Teaching Methods |
On the job training (Implementation) |
Assessment Methods |
Successful / Unsuccessful |
Further Notes About Assessment Methods |
If the instructor needs to add some explanation or further note, this column can be selected from the DEBIS menu. |
Assessment Criteria |
Assessment will be based on the evalution report filled by the employer and evalution of the student internship report the by the Internship Commission |
Language of Instruction |
Turkish |
Course Policies and Rules |
Each student has to complete required days of internship. 30 working days for one semester and in total 60 working days for one academic year. |
Contact Details for the Lecturer(s) |
ilkay.tas@deu.edu.tr |
Office Hours |
To be announced. |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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