Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GDP299 | SUMMER INTERNSHIP | 3 | 0 | 0 | 1 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Lecturer KÜBRA SAĞLAM |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The aim of this course; To provide students with on-site education and training in order to prepare them for business life in the field they want to specialize in, in food factories, catering and other institutions related to the field, which the department and internship commission deem appropriate for a period of thirty working days. |
Contents of the Course Unit: | The content of this course; It is the application of the knowledge learned in the course by the student in the laboratory, inspection or production areas where he/she does his internship. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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The student applies the analyzes learned in laboratory classes at the internship. |
The student checks the food hygiene rules, food preservation methods and the compliance of the legislation in the Turkish Food Codex. |
The student examines the suitability of the nutritional values of the foods produced in the production room and the extruder devices. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Production, inspection or laboratory application | Onsite application |
2 | Literature review | Production, inspection or laboratory application | Onsite application |
3 | Literature review | Production, inspection or laboratory application | Onsite application |
4 | Literature review | Production, inspection or laboratory application | Onsite application |
5 | Literature review | Production, inspection or laboratory application | Onsite application |
6 | Literature review | Production, inspection or laboratory application | Onsite application |
7 | Literature review | Production, inspection or laboratory application | Onsite application |
8 | - | MID-TERM EXAM | - |
9 | Literature review | Production, inspection or laboratory application | Onsite application |
10 | Literature review | Production, inspection or laboratory application | Onsite application |
11 | Literature review | Production, inspection or laboratory application | Onsite application |
12 | Literature review | Production, inspection or laboratory application | Onsite application |
13 | Literature review | Production, inspection or laboratory application | Onsite application |
14 | Literature review | Production, inspection or laboratory application | Onsite application |
15 | Literature review | Production, inspection or laboratory application | Onsite application |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Anonim, (2018). İstanbul Gelişim Üniversitesi. Staj Yönergesi, https://gelisim.edu.tr/tr/yonergeler |
Anonim, (2011). Mevzuat Bilgi Sistemi e-mevzuat. Türk Gıda Kodeksi Yönetmeliği. https://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=7.5.15688&MevzuatIliski=0&sourceXmlSearch=KODEKS%C4%B0%E3%80%80 |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
The student use this information for understanding the production methods of food production.
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5 | |||||
2 |
Food products, compounds and additives as some knowledge of the production, use of this information
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3 | |||||
3 |
Food production and quality control laboratory to assess the results with information obtained.
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5 | |||||
4 |
Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
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5 | |||||
5 |
Food product processing by following the advances of age can participate in R & D activities
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5 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Food business, and laboratory workflow level of computer use in the computer system to follow.
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3 | |||||
2 |
Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
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3 | |||||
3 |
Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.
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5 | |||||
4 |
Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
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5 | |||||
5 |
He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
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5 | |||||
6 |
Food in general has adopted the moral and ethical values of professional
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5 | |||||
7 |
Learning and can apply what they learn in the field of food regardless of the display.
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4 | |||||
8 |
Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.
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4 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Doing research on food technology and security solutions to identify and develop the data he obtained.
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5 | |||||
2 |
Food production and food security of information resources related to the use area.
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5 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Food Technology in the field of technical education by taking additional uses current techniques and tools.
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5 | |||||
2 |
Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
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5 | |||||
3 |
In order to follow developments in the field of food effectively takes advantage of information technologies.
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4 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
He/she determines the risks in a food business and takes precautions
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4 | |||||
2 |
He/she uses the basic laboratory devices used in the laboratory
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5 | |||||
3 |
He/she follows the production and keeps records
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5 | |||||
4 |
He/she plans for food hygiene training and measures of the effectiveness
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5 | |||||
5 |
Food production and safety line on the team works and works effectively
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5 | |||||
6 |
Using the basic knowledge of food is related to the field with a given task are executed independently.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
He/she knows the need for lifelong learning and makes its requirements
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5 | |||||
2 |
He/she follows trainings related to the subject
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4 | |||||
3 |
Participates in training programs for professional development in the field of food
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5 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother
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5 | |||||
2 |
He/she follow food fairs, and professional developments in the field
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4 | |||||
3 |
He/she uses information technologies effectively and prepare presentations
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5 | |||||
4 |
He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
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5 | |||||
5 |
He/she use visually, the effective use of written and oral communication.
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4 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
He/she works several food areas of food legislation specified
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5 | |||||
2 |
He/she follows and implements the legislation related the food industry
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4 | |||||
3 |
He/she follows decumentation by critical control points and quaity assurance and takes precautions
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5 | |||||
4 |
He/she prepare food hyhiene education and operation it.
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5 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 0 | 0 | 0 |
Preliminary & Further Study | 0 | 0 | 0 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 6 | 5 | 30 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 0 | 0 | 0 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 7 | 0 | 31 |
Total Workload of the Course Unit | 31 | ||
Workload (h) / 25.5 | 1,2 | ||
ECTS Credits allocated for the Course Unit | 1,0 |