| Course Description |
|
| Course Name |
: |
Summer Internship |
|
| Course Code |
: |
MU 406 |
|
| Course Type |
: |
Compulsory |
|
| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
4 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
4 |
|
| Name of Lecturer(s) |
: |
Asst.Prof.Dr. HAKAN BENLİ
|
|
| Learning Outcomes of the Course |
: |
Gets a change to apply what s/he learned during his/her three years education.
Gets change to fill in the gaps in professional skill she/he realized during internship in his/her last year of training.
Finds opportunities to realize what he will be faced after being graduated and he gets prepared for it in the last year of her/his education
Realises what the governmental or private sectors want and gives more time to improve himself/herself in his/her last year of education.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To enable students to increase their professional experiences using obtained theoretical 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 kind of food production activities and laboratory activities |
|
| Language of Instruction |
: |
Turkish |
|
| Work Place |
: |
Food Industry, laboratories etc. |
|
| 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. |
5 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
4 |
|
3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
|
4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
1 |
|
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). |
|
|