| TYPE OF COURSE UNIT | Compulsory Course |
| LEVEL OF COURSE UNIT | Bachelor's Degree |
| YEAR OF STUDY | 3 |
| SEMESTER | Sixth Term (Spring) |
| NUMBER OF ECTS CREDITS ALLOCATED | 1 |
| NAME OF LECTURER(S) | Instructor Hakan Özler
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Improves communication skills and ability to express oneself.
2) Acquires working discipline.
3) Improves himself / herself in the culinary department of his / her interest.
4) Knows the rules to be followed in business.
5) Gains the ability to improve working methods.
6) Apply what they have learned in theory in practice.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | In the summer term, students are required to complete at least 30 days of 60 or 90 working days of internship training in the food and beverage industry. |
| COURSE CONTENTS | The student gains industry experience by working in departments in the kitchen for 30 business days.
|
| RECOMENDED OR REQUIRED READING | |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Practice,Case Study |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Practice | 1 | 100 | | Total(%) | | 100 | | Contribution of In-term Studies to Overall Grade(%) | | 100 | | Contribution of Final Examination to Overall Grade(%) | | 0 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | | | | | Preparation for Quiz | | | | | Individual or group work | | | | | Preparation for Final exam | | | | | Course hours | | | | | Preparation for Midterm exam | | | | | Laboratory (including preparation) | | | | | Final exam | | | | | Homework | 1 | 30 | 30 | | Total Workload | | | 30 |
|---|
| Total Workload / 30 | | | 1 |
|---|
| ECTS Credits of the Course | | | 1 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | Yes |
| | |
