| Course Description |
|
| Course Name |
: |
Professional practice 2 |
|
| Course Code |
: |
SUF426 |
|
| Course Type |
: |
Compulsory |
|
| Level of Course |
: |
Sub-Level (Undergraduate Degree) |
|
| Year of Study |
: |
4 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
4 |
|
| Name of Lecturer(s) |
: |
Prof.Dr. DURSUN AVŞAR
|
|
| Learning Outcomes of the Course |
: |
Gain knowledge and skill about seafood basic science, aquaculture, diseases, fishing and processing technology
Apply the gained theoretical knowledge
Take part in team work
Learn the order in business life and improve the human relations
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
Provide the practice in public and private establishment related in profession of student, take part in teamwork and increase the professional experience
|
|
| Course Contents |
: |
Gain professional experience in related field |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Public and private establishment related in fisheries |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
2 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
3 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
4 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
5 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
6 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
7 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
8 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
9 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
10 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
11 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
12 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
13 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
14 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
15 |
Participate the practice in public or private establishment related in fisheries |
Review of the programme |
Practice |
|
16/17 |
Final exam |
Preparation of written and visual presentation |
Oral exam |
|
|
| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Using the informatics and communicating technology |
5 |
|
2 |
Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. |
5 |
|
3 |
Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field |
5 |
|
4 |
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. |
5 |
|
5 |
assessment of data scientifically on fisheries engineering, determining and solving the problems |
5 |
|
6 |
Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. |
5 |
|
7 |
Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution |
5 |
|
8 |
Having plan any study related to fisheries science as an individually, managing and consulting |
5 |
|
9 |
Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning |
5 |
|
10 |
Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication |
5 |
|
11 |
Improving life-long learning attitude and using the information to the public interest. |
5 |
|
12 |
Having skills to apply modern techniques and computational tools necessary for engineering applications. |
5 |
|
13 |
Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field |
5 |
|
14 |
Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field |
5 |
|
15 |
Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
|
|