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ENGINEERING FACULTY / FOOD ENGINEERING / GDM2016 - SUMMER PRACTICE
GENERAL INFORMATION ABOUT THE COURSE
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Course Objective
The aim is to enable students to become familiar with the job fields related to their study programs, learn about workplace practices, and gain experience by applying the knowledge and skills they have acquired through education and training.
Brief Content of the Course
It is a practical process designed to enable Food Engineering students to apply the theoretical knowledge and technical skills they have acquired during their undergraduate education, gain professional experience, and develop their abilities to adapt to field conditions with engineering ethics and work discipline. The student submits the Internship Evaluation Form to the authorized person of the unit where the internship is carried out. At the end of the internship, this form is to be completed and approved by the authorized person, then placed in a sealed envelope bearing the company’s stamp/seal, and either mailed to the relevant department or delivered in person by the student. Within the scope of the internship, the student must actively follow an ongoing project at the workplace throughout the internship period. The internship topic cannot be an application that can be learned solely from written and/or visual sources without attending a workplace
Prerequisites
Course Objectives
Course Objectives
1
Ability to apply knowledge in practice
2
Ability to work individually and/or as part of a team
3
Report writing skills
4
Presentation skills
5
Analytical skills
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Course Category
Course Category
Percentage
Basic Vocational Courses
Expertise /Field Courses
Transferable Skills Courses