SUMMER PRACTICE II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY396	SUMMER PRACTICE II	6	0	0	8

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu dersin amacı, öğrencilere bölüm ve staj komisyonunun uygun gördüğü yiyecek ve içecek işletmelerinde ve alanla ilgili diğer kurumlarda otuz iş günü süresiyle uzmanlaşmak istedikleri alanda iş hayatına hazırlamak amacıyla yerinde eğitim ve öğretim yapmalarını sağlamaktır.
Contents of the Course Unit:	Bu dersin içeriği alanla ilgili gördükleri her türlü konunun yerinde uygulamasıdır.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Farklı mutfak tekniklerini ihtiyaca göre eşleştirir.
Her türlü yiyecek ve içeceği girdi ya da son ürün şeklinde sınıflandırır.
Yeme ve içme ile ilgili reçeteleri, üretimiyle ilgili teknikleri, servis ve sunumunu işletmenin politikasına göre seçer.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
2	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
3	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
4	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
5	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
6	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
7	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
8	-	ARA SINAV	-
9	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
10	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
11	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
12	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
13	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
14	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
15	Uygulama	Zorunlu Yaz Stajı-II	Uygulama
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
https://ubf.gelisim.edu.tr/tr/akademik-icerik-staj-hakkinda

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.	0
2	Can interpret basic concepts, study areas and approaches related to the field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.	0
2	Can compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.						5
2	Can prepare technical infrastructure and contents of the culinary activies.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.						5
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.						5
3	Can integrate basic cooking techniques and product preparation principles into today's technology.						5
4	Can plan the work schedule and workflow in food and beverage enterprises.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.						5
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.	0
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.	0
2	Can find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.	0
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.	0
2	Can design communial and social pojects using historical, cultural and geographical values.	0
3	Can perform scientific researche and study using knowledge and skills related to his field.	0

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	14	5	70
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	14	5	70
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	3	3
Final Sınavı Hazırlığı	14	3	42
Ara Sınav	1	3	3
Ara Sınav Hazırlığı	7	3	21
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	51	0	209