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SUMMER INTERN II PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS481 SUMMER INTERN II 7 0 0 2

GENERAL INFORMATION

Language of Instruction : Türkçe
Level of the Course Unit : LİSANS, TYY: + 6.Düzey, EQF-LLL: 6.Düzey, QF-EHEA: 1.Düzey
Type of the Course : Zorunlu
Mode of Delivery of the Course Unit -
Coordinator of the Course Unit Prof.Dr. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: Bu dersin amacı, yiyecek ve içecek sektöründe öğrencinin uzmanlaşmak istediği alanı seçip dönem içi derslerde öğrendiklerini tecrübe etmesidir.
Contents of the Course Unit: Öğrenciler, gerçek iş yaşamı ile ilgili deneyimlerini yaz ayları boyunca, otel, restoran, tatil köyü, kulüp, tema parkı, hava yolu yiyeceği üreten kurumlarda, kurumsal yiyecek üretimi yapan firmalarda veya bir kruvaziyer gemisinde, akademisyenlerinin ve staj koordinatörünün denetimleri altında tamamlamaktadırlar.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Derste öğrendiği dersleri deneyimler.
Çalışma sistemi hakkında bilgi edinir.
Çalışmak istediği departmanla ilgili bilgi kazanır.
Pratik kazanır.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - Staj yerini tanıma, yapılan işlemler hakkında bilgi sahibi olma. Uygulama
2 - Staj yerinde uygulanan kuralları ve yapılan işleri ayrıntılı şekilde öğrenme. Uygulama
3 - Staj yerinde yapılan işleri yapabilme Uygulama
4 - Staj yerinde yapılan işleri yapabilme Uygulama
5 - Staj yerinde yapılan işleri yapabilme Uygulama
6 - Staj yerinde yapılan işleri yapabilme Uygulama
8 - ARA SINAV -
16 - FİNAL -
17 - FİNAL -

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description Examination Method
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules
5

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to know the science behind cooking.
2

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.
1

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
5
2
Will be able to create individual menus using the principle of healthy eating plate.
4

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.
0

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.
1

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
2
2
Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.
2

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
1
2
Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
1
3
Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.
3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT

Workload for Learning & Teaching Activities

Type of the Learning Activites Learning Activities (# of week) Duration (hours, h) Workload (h)
Ders 6 8 48
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme 1 1 1
Arazi Çalışması 0 0 0
Grup Çalışması / Ödevi 0 0 0
Laboratuvar 0 0 0
Okuma 0 0 0
Ödev 0 0 0
Proje Hazırlama 0 0 0
Seminer 0 0 0
Staj 0 0 0
Teknik Gezi 0 0 0
Web Tab. Öğrenme 0 0 0
Uygulama 0 0 0
Yerinde Uygulama 0 0 0
Mesleki Faaliyet 0 0 0
Sosyal Faaliyet 0 0 0
Tez Hazırlama 0 0 0
Alan Çalışması 0 0 0
Rapor Yazma 0 0 0
Final Sınavı 1 1 1
Final Sınavı Hazırlığı 0 0 0
Ara Sınav 1 1 1
Ara Sınav Hazırlığı 0 0 0
Kısa Sınav 0 0 0
Kısa Sınav Hazırlığı 0 0 0
TOPLAM 9 0 51
Total Workload of the Course Unit 51
Workload (h) / 25.5 2
ECTS Credits allocated for the Course Unit 2,0