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Course Description Course Name : Summer Internship Course Code : MU 405 Course Type : Compulsory Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Obtains the opportunity in a private or a state sector to apply the knowledge gained during his/her three years education. Gets change to fill the gap for professional skill during the internship in the last year of his/her training. Finds opportunities to realize what s/he will be faced after graduating and gets prepared for it in the last year of her/his education. Realises what s/he wants and what the needs of the private and state sectors are and fills the gap about these issues in his/her last year of training. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of this lecture is to enlist to students in increasing their professional experiences using obtained theorotical and practical knowledge in the first 3 years in real working conditions. Course Contents : Depending on working conditions of institution and company inland or abroad, every kinds of food production activities and laboratory activities Language of Instruction : Turkish Work Place : Food Industry, laboratories etc. (40 work days)   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 2 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 3 Staj yaptığı özel şirket veya devlet kurumunda üretim ve laboratuvar çalışmalarına katılım ve bunların bizzat yapılması None Participate all the production and laboratory work in the company 4 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 5 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 6 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 7 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 8 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 9 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 10 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 11 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 12 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 13 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 14 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 15 Students participate all the production and laboratory works in a private company or a governmental agency None Participate all the production and laboratory work in the company 16/17 Final Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Lecture notes related with summer internship Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 0 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 1 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 3 7 Selects and uses modern technical systems in food engineering and technology applications 3 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 2 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 1 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 1 17 Knows the legislation and management systems related to foods 3 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 8 112     Out of Class Study (Preliminary Work, Practice) 14 0 0 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 0 0 0     Final Exam 1 0 0 Total Workload: 112 Total Workload / 25 (h): 4.48 ECTS Credit: 4