TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Improve communications skills and ability to express herself / himself. 2) Gain work discipline. 3) Recognize the sector student interns. 4) Knows the rules (working hours, dress code, subordinate-superior relationship, etc.) to be followed in the enterprise. 5) Gains the ability to develop working methods. 6) Apply the learned theory into practice.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	As part of the program, a 30-day summer internship in catering establishments or hotels is mandatory. The internship helps students to put their theoretical and practical training in pastry and bakery into practice, gain experience and get to know other departments within the business/hotel, while allowing the business world to get to know the students and the program.
COURSE CONTENTS	30 working days on-the-job application
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Practice,Case Study
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Practice 1 50 Other 1 50 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 Internship Studies 30 4 120 Internship Completion Report 1 30 30 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	Yes