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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS ELECTIVE

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

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

1   Defining the main professional activities in gastronmy and food beverage sector 2   Working as a team member. 3   Observing and interpreting human relations and organizational structure at the work place 4   Performing tasks and responsibilities related to his/her job 5   Using communication tools effectively in an organizational setting

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Internship orientation training 2 Fulfilling the tasks related to work, training on the job, preparation of internship report 3 Fulfilling the tasks related to work, training on the job, preparation of internship report 4 Fulfilling the tasks related to work, training on the job, preparation of internship report 5 Fulfilling the tasks related to work, training on the job, preparation of internship report 6 Fulfilling the tasks related to work, training on the job, preparation of internship report 7 Fulfilling the tasks related to work, training on the job, preparation of internship report 8 Fulfilling the tasks related to work, training on the job, preparation of internship report 9 Fulfilling the tasks related to work, training on the job, preparation of internship report 10 Fulfilling the tasks related to work, training on the job, preparation of internship report 11 Fulfilling the tasks related to work, training on the job, preparation of internship report 12 Fulfilling the tasks related to work, training on the job, preparation of internship report 13 Fulfilling the tasks related to work, training on the job, preparation of internship report 14 Fulfilling the tasks related to work, training on the job, preparation of internship report

Recomended or Required Reading

To be announced.

Planned Learning Activities and Teaching Methods

On the job training (Implementation)

Assessment Methods

Successful / Unsuccessful *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

The internship report submitted by the student is evaluated by the Department's Internship Commission, taking into consideration the opinions of the institution where the internship takes place.

Language of Instruction

Turkish

Course Policies and Rules

Dokuz Eylül University Seferihisar Fevziye Hepkon School of Applied Sciences Internship Directive and Final Internship Application Form applies.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Field study 70 9 630 Preparing report 14 8 112 TOTAL WORKLOAD (hours) 742

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 5 LO.2 5 LO.3 4 5 LO.4 5 LO.5 5