PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 300	INTERNSHIP - II	0 + 0	6th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	The goal of practical training-I is to improve theoretical and practical knowledge in food processes and food processing equipment
Course Content	A 40 working-days field practice at several sites will be observed, and a final report prepared by the student. The student must obtain visit-practice forms filled out and signed by the manager of the site where the training is taking place; these forms are submitted for the approval of the department at the beginning of the semester. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	This course teaches production methods of food enterprices by working these plants
2	To learn of Machinery and equipment used in their working factory
3	It gives opportunity to learn production steps of food enterprices and to prepare report about concept importance of labour law in food engineering
4	It provides facility to study both alone and together as a group

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	1			4	1	2	3	3	1	4	5	4	4
LO 002	1		1	2	2	4	4	1	2		1	1	2
LO 003	2	1	2	4		1	3	3	1	2	3	1	3
LO 004				3	1	3	3	4	2	3	3	4	3
Sub Total	4	1	3	13	4	10	13	11	6	9	12	10	12
Contribution	1	0	1	3	1	3	3	3	2	2	3	3	3

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Report / Project	1	40	40
Internship	1	64	64
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2011-2012 Summer	2	YAHYA TÜLEK

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 300	INTERNSHIP - II	0 + 0	2	Turkish	2011-2012 Summer

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. YAHYA TÜLEK	ytulek@pau.edu.tr		Course location is not specified.	%

Goals		The goal of practical training-I is to improve theoretical and practical knowledge in food processes and food processing equipment
Content		A 40 working-days field practice at several sites will be observed, and a final report prepared by the student. The student must obtain visit-practice forms filled out and signed by the manager of the site where the training is taking place; these forms are submitted for the approval of the department at the beginning of the semester. .

Topics

Materials

Materials are not specified.

Resources

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student