Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
GTP 1030	INTERNSHIP	COMPULSORY	0	0	0	8

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Food Technology

Course Objective

The aim of this course is to provide students with practical experience in businesses, facilities, or institutions operating in the field of food technology, to support the integration of theoretical knowledge with field applications, and to develop students' skills in professional responsibility, communication, observation, evaluation, and reporting within a real working environment. It also aims to ensure that students understand and analyze production processes by taking part in tasks conducted within the framework of quality, hygiene, occupational safety, and environmental awareness.

Learning Outcomes of the Course Unit

1	Identifies institutions/facilities/enterprises related to the field and observes professional activities.
2	Performs assigned tasks in accordance with occupational safety, environmental awareness, and quality rules.
3	Establishes a connection between field applications and the theoretical knowledge gained in courses.
4	Applies the experience gained during the internship to interdisciplinary practices
5	Gains skills in observing processes and conducting reporting, evaluation, and analysis
6	Develops competence in communication, planning, and taking responsibility in a real working environment.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	Introduction to the enterprise/facility/institution, observation of organizational structure and occupational safety practices
2	Performing assigned tasks and observing work processes Phase 1
3	Performing assigned tasks and observing work processes Phase 2
4	Evaluation of production processes in terms of quality, hygiene, and environmental safety
5	Observation of product tracking, analysis, documentation, and system applications
6	Internship evaluation, reporting of outcomes, and presentation of acquired experience

Recomended or Required Reading

There is no source available.

Planned Learning Activities and Teaching Methods

Information and practical work done during the internship

Assessment Methods

To be announced!

Further Notes About Assessment Methods

Training record notebook is evaluated by the commision.

Assessment Criteria

Training record notebook is evaluated by the commision.

Language of Instruction

Turkish

Course Policies and Rules

Full attendance to the internship, preparation of the internship report and submission to the commission are the minimum conditions for admission to the internship.

Contact Details for the Lecturer(s)

Dr. Şelale ÖNCÜ GLAUE
selale.glaue@deu.edu.tr

Office Hours

It is determined by the Internship Committee Chair.

Work Placement(s)

YES

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Field study	30	7,50	225
Preparing report	1	15	15
TOTAL WORKLOAD (hours)			240

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.2	PO.3	PO.4	PO.5	PO.6	PO.7	PO.8	PO.9	PO.10	PO.11	PO.12	PO.13
LO.1	5	2	4	1	3	1	3	4	2	2	3	3	2
LO.2	3	5	3	1	3	1	3	2	2	1	5	4	4
LO.3	4	3	4	2	5	2	3	3	3	2	3	5	3
LO.4	3	2	3	2	4	2	5	3	2	2	2	3	3
LO.5	3	3	3	3	5	5	3	3	2	2	2	3	3
LO.6	3	3	4	3	4	4	5	5	3	4	2	3	3

COURSE UNIT TITLE

DEGREE PROGRAMMES