Summer Practice - I

Course Code:

CULA 265

Course Period:

Autumn

Course Type:

Core

P:

0

Lab:

0

Credits:

0

ECTS:

5

Course Objectives:

The aim of the internship course is to provide practical knowledge and practices that improves the theoretical and practical infrastructure of the students, as well as to provide professional aspects that improve the administrative skills of the students.

Course Content:

There are 60 working days mandatory culinary internships at a company where students choose apply and are accepted.

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work

Course Evaluation Methods:

A: Testing, B: Homework, C: Presentation D: Project

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
The student observes the applications that improves the theoretical background through practical knowledge.	1,2,3,4,5,6,9,10,11,12,13	2	D
The student learns the professional aspects that improve their administrative skills.	1,2,3,4,5,6,9,10,11,12,13	2	D
The student gets the chance to participate in companies in the production or service sector.	1,2,3,4,5,6,9,10,11,12,13	2	D
The student develops professional skills.	1,2,3,4,5,6,9,10,11,12,13	2	D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Active Internship at Work
2	Active Internship at Work
3	Active Internship at Work
4	Active Internship at Work
5	Active Internship at Work
6	Active Internship at Work
7	Active Internship at Work
8	Active Internship at Work
9	Active Internship at Work
10	Active Internship at Work
11	Active Internship at Work
12	Active Internship at Work
13	Internship Report Submission
14	Internship Report Submission

Recommended Sources

RECOMMENDED SOURCES
Textbook
Additional Resources

Material Sharing

MATERIAL SHARING
Documents	Internship Guide.
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Internship Report	1	100
Total		100
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		100
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.					X
2	Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.		X
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.					X
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.					X
5	Students know and apply the international standards of food hygiene and safety.					X
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.				X
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.					X
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use this information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.					X
10	Students know the national and international regulations, professional standards and professional ethics around food and they apply them.					X
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.				X
13	Students understand the effects of food on human health and society, and in this context, they follow the press and media organizations and contribute to them.					X
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	0
Hours for off-the-classroom study	14	0
Internship Report	1	480
Total Work Load
Total Work Load / 30 (hours)
ECTS Credit of the Course			1

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