Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 5 T+P+L: 0+0+0 Internship
Coordinator: Doç. Dr. Ertan ERMİŞ
Instructors: Dr. Öğr. Üyesi Mustafa YILDIZ
Course Objective
Transferring the knowledge acquired in the courses into practice.
Course Content
Food production and processing
Required Resources
No resources are required for this course.
Recommended Resources
No supplementary resources are required for this course.
Course Learning Outcomes
- Students will have information about the business internship.
- Student knows the production methods of the enterprise internship.
- The student knows to interpret the results of his analyzes.
- Student knows the problems that may be encountered in business.
- The student knows how to bring solutions to problems that may be encountered.
Core Area Distribution
(52) Engineering and Engineering Trades%90
Teaching Methods
Exercise and PracticeExperiment - Test / Lab/ Workshop / Field PracticeProject Based Learning (Including Field Work)
Assessment & Evaluation
Oral ExamPerformance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / Thesis
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 0 | 0 | 0 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 30 | 10 | 300 |
| Final | 0 | 0 | 0 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Production and operation application | İlgili Kaynaklar |
| 2 | Production and operation application | ilgil kaynaklar |
| 3 | Production and operation application | İlgili Kaynaklar |