SUMMER INTERNSHIP PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MYO299	SUMMER INTERNSHIP	3	0	0	1

GENERAL INFORMATION
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	Assist.Prof. KÜBRA SAĞLAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to provide students with the ability to plan all aspects of the operation of sports organizations.
Contents of the Course Unit:	The course content includes getting to know the institution, general information about the institution's vision and mission, general information about the organizational chart and departments, examination of job descriptions and job requirements in the institution, sporting activities carried out in the institution, relating business activities to objectives, the execution phase of sports organizations, and planning and observing sporting events.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the vision and mission of the institution.
Explains the job descriptions of the departments and implements the requirements of the job description.
Examines the operational plan of sporting activities and evaluates their suitability for the purpose.
Plans all aspects of the operation and management process of sports organizations.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction, explanations about the general functioning of the course, getting to know the institution	Lecture, question-answer, discussion and observation method
2	Preparing an observation report	Providing general information about the institution's vision and mission and observing the institution's functioning	Lecture, question-answer, discussion and observation method
3	Preparing an observation report	General information about the organization's organizational chart and departments, and observation of the functioning of different departments.	Lecture, question-answer, discussion and observation method
4	Preparing an observation report	Examining job descriptions and job requirements in the institution and observing institution officials	Lecture, question-answer, discussion and observation method
5	Preparing an observation report	Examining the sports activities carried out in the institution and observing the operation of the activities	Lecture, question-answer, discussion and observation method
6	Preparing an observation report	Associating business activities with objectives and evaluating business activities, observing the process	Lecture, question-answer, discussion and observation method
7	Preparing an observation report	The execution phase of sports organizations and observation of organizations	Lecture, question-answer, discussion and observation method
8	Examining job descriptions for the application	Planning and implementation exercises for sports events	Lecture, question-answer, discussion and observation method
9	Examining job descriptions for the application	Application exercises in corporate departments	Lecture, question-answer, discussion and observation method
10	-	MID-TERM EXAM	-
11	Examining job descriptions for the application	Determination of job description and application exercises	Lecture, question-answer, discussion and observation method
12	Examining job descriptions for the application	Practices in conducting sports activities	Lecture, question-answer, discussion and observation method
13	Examining job descriptions for the application	Exercises in planning and running sports events	Lecture, question-answer, discussion and observation method
14	Examining job descriptions for the application	Exercises in planning and running sports events	Lecture, question-answer, discussion and observation method
15	Examining job descriptions for the application	Control and delivery of internship reports and files	Lecture, question-answer, discussion and observation method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Donuk, B. (2016). The Art of Sports Management. Ötüken Publications, Istanbul.
Argan, M and Basım, N. (2015). Sports Management. Detay Publishing, Istanbul.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Final Exam	1	100		Project Submission (No Examination)
TOTAL	1	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	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.
2	Food products, compounds and additives as some knowledge of the production, use of this information
3	Food production and quality control laboratory to assess the results with information obtained.
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.
5	Food product processing by following the advances of age can participate in R & D activities

KNOWLEDGE
Factual
	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.
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.
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.
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches
6	Food in general has adopted the moral and ethical values ​​of professional
7	Learning and can apply what they learn in the field of food regardless of the display.
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.

SKILLS
Cognitive
	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.
2	Food production and food security of information resources related to the use area.

SKILLS
Practical
	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.
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.
3	In order to follow developments in the field of food effectively takes advantage of information technologies.

OCCUPATIONAL
Autonomy & Responsibility
	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
2	He/she uses the basic laboratory devices used in the laboratory
3	He/she follows the production and keeps records
4	He/she plans for food hygiene training and measures of the effectiveness
5	Food production and safety line on the team works and works effectively
6	Using the basic knowledge of food is related to the field with a given task are executed independently.

OCCUPATIONAL
Learning to Learn
	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
2	He/she follows trainings related to the subject
3	Participates in training programs for professional development in the field of food

OCCUPATIONAL
Communication & Social
	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
2	He/she follow food fairs, and professional developments in the field
3	He/she uses information technologies effectively and prepare presentations
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.
5	He/she use visually, the effective use of written and oral communication.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified
2	He/she follows and implements the legislation related the food industry
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions
4	He/she prepare food hyhiene education and operation it.

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)
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	4	7	28
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
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	0	0	0
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	4	0	28