Rapor Tarihi: 27.03.2026 01:44
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Optional Lesson (Professional Practice) | GMS402 | Turkish | Compulsory | 8. Semester | 0 + 0 | 5.0 | 25.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Practical Training |
| Course Coordinator | Öğr. Gör. Vedat KAYIŞ |
| Instructor(s) | |
| Goals | The aim of this course is to enable students to gain professional experience in enterprises and to reinforce their theoretical knowledge in a practical setting. |
| Course Content | The content of this course includes practical training in enterprises, development of professional skills, work discipline, teamwork, and gaining sectoral experience. |
| # | Öğrenme Kazanımı |
| 1 | The student recognizes the vocational practice environment and applies basic rules. |
| 2 | The student uses basic equipment correctly and safely. |
| 3 | The student performs assigned tasks in accordance with instructions. |
| 4 | The student manages time effectively according to workflow. |
| 5 | The student adapts to teamwork and takes responsibility. |
| 6 | The student considers occupational health and safety rules in practice. |
| 7 | The student improves vocational skills and takes an active role in practices. |
| 8 | The student produces solutions to encountered problems. |
| 9 | The student works in accordance with quality and hygiene standards. |
| 10 | The student plans and implements work processes. |
| 11 | The student uses professional communication skills effectively. |
| 12 | The student develops the ability to work independently. |
| 13 | The student evaluates practice processes and receives feedback. |
| 14 | The student demonstrates vocational competencies in an integrated manner. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Vocational Training Programme 1 | Practice |
| 2. Week | Vocational Training Programme 2 | Practice |
| 3. Week | Vocational Training Programme 3 | Practice |
| 4. Week | Vocational Training Programme 4 | Practice |
| 5. Week | Vocational Training Programme 5 | Practice |
| 6. Week | Vocational Training Programme 6 | Practice |
| 7. Week | Vocational Training Programme 7 | Practice |
| 8. Week | Vocational Training Programme 8 | |
| 9. Week | Vocational Training Programme 9 | Practice |
| 10. Week | Vocational Training Programme 10 | Practice |
| 11. Week | Vocational Training Programme 11 | Practice |
| 12. Week | Vocational Training Programme 12 | Practice |
| 13. Week | Vocational Training Programme 13 | Practice |
| 14. Week | Vocational Training Programme 14 | Practice |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | DK8 | DK9 | DK10 | DK11 | DK12 | DK13 | DK14 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PY1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar | Diğer Kaynaklar bulunmamaktadır. |
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 1 | 2.5 | 2.5 |
|
Ders Dışı |
Practice | 14 | 40 | 560 |
|
Sınavlar |
Practice | 75 | 1 | 75 |
| Total Workload | 637.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 25.0 | ||
