| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Internship | ASC1214 | 2. Semester | 0 + 2 | 1.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | Face to face |
| Course Coordinator |
Lect. Mete Han ÜNER Lect. Ömer YAVUZ |
| Instructor(s) |
Mete Han ÜNER |
| Assistants | |
| Goals | By doing summer internships, students; It is aimed to get to know the sector closely. In order to gain professional experience and experience by doing internships in areas and departments related to cookery, a 30-day internship is carried out in businesses. During the internship, the student's professional development is monitored by academic advisors and workplace managers. |
| Course Content | Recognizes the functioning of national and international cuisines. It contributes to the development of dexterity and talent by becoming familiar with the sector and its sub-branches and fields of activity. |
| Learning Outcomes |
- - Provides the opportunity to practice in the sector. - - Provides professional experience in the field. - - Provides direct support to the career planning process. - - Gain general information about the work and operation carried out at the internship level. |
| Week | Topics | Learning Methods |
|---|---|---|
| 0. Week | It includes 30 days of implementation activities in designated gastronomy businesses. | Practice Research Other Activities Verbal Expression |
| -Kitchen departments of accommodation establishments - Catering businesses -Restaurant and restaurant kitchens -Food and beverage establishments - Hospital kitchens and Food Processing Industry |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | Measurement Method |
|---|---|---|---|---|---|---|
| PY1 | 5 | 0 | 0 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Other Activities | 1 | 35 | 35 |
| Practice | 1 | 90 | 90 |
| Final | 1 | 1 | 1 |
| Total Workload | 126 | ||
| ECTS Credit of the Course | 5.0 | ||
