Food Technologies

Course Content

Course Name	Internship-2 (30 workdays)
Semester	Course Code	Theory Practice Hours	ECTS
6	5041410	0 / 0	4

Course Level

Associate's Degree

Course Delivery Format

Face to face

Coordinator

Asts. Prof. Dr. Rabia Serpil Günhan

Coordinator E-mail

rsgunhan ktun.edu.tr

Instructor

Asts. Prof. Dr. Rabia Serpil Günhan

Course Assistant

Course Objective

To enable the student to gain knowledge and skills by seeing the applications of the theoretical and applied subjects taken during the term on the job.

Eng Temel Meslek Dersi	Eng Aktarılabilir Beceri Dersi
50	50

Instructional Methods
Lecture, Practicing, Observation, Indoor Team/Group Work, Outside Team/Group Work

Week	Course Content	Resource
1	Getting to know the workplace, getting information about the work done	Working place
2	To learn planning and workflow of workplace applications	Working place
3	Examine business applications	Working place
4	Studying and participating in business practices	Working place
5	Studying and participating in business practices	Working place
6	Studying and participating in business practices	Working place
7	Studying and participating in business practices	Working place
8	Studying and participating in business practices	Working place
9	Studying and participating in business practices	Working place
10	Studying and participating in business practices	Working place
11	Studying and participating in business practices	Working place
12	Studying and participating in business practices	Working place
13	Studying and participating in business practices	Working place
14	Studying and participating in business practices	Working place
15	Studying and participating in business practices	Working place

No	Course Outcomes (CO)	Percent
1	To learn the principles of food processing	20
2	Being able to learn food analysis	20
3	Learning business applications	20
4	To learn the relationship between food safety and production practices	20
5	Developing scientific thinking	20

	CO 1	CO 2	CO 3	CO 4	CO 5
PO 1	0	0	0	0	0
PO 2	0	0	0	0	20
PO 3	0	0	20	0	0
PO 4	0	0	0	0	0
PO 5	0	0	0	0	0
PO 6	0	0	0	0	0
PO 7	0	0	0	0	0
PO 8	10	0	0	0	0
PO 9	10	0	0	0	0
PO 10	0	0	0	20	0
PO 11	0	0	0	0	0
PO 12	0	20	0	0	0

ECTS Workload	Number	Duration,Min	Total Workload
Weekly Lecture Hour (Theoretical)	0	0	0
Weekly Practice/Lab Hour	0	0	0
Homework	0	0	0
Quiz	0	0	0
Material Design, Preparation	0	0	0
Field Studies	0	0	0
Report Preparation	0	0	0
Presentation	0	0	0
Project Making	0	0	0
Other Studies	14	900	12600
Mid-Term exam and pre-study	0	0	0
Final Exam and pre-study	1	100	100

ECTS Workload	% of Mid-term Grading	% of Final Grading
Weekly Lecture Hour (Theoretical)	0	0
Weekly Practice/Lab Hour	0	0
Homework	0	0
Quiz	0	0
Material Design, Preparation	0	0
Field Studies	0	0
Report Preparation	0	0
Presentation	0	0
Project Making	0	0
Other Studies	0	70
Mid-Term exam and pre-study	0	0
Final Exam and pre-study	0	30

Food Technologies

Department Course Content

Course Content