Basic Information

Course Code:

GMS 2000

Course Name:

Internship I

Language of Instruction:

English

Course Type:

Internship Class

Course Level:

Bachelor

ECTS:

10.00

Instructor:

Dr. Öğr. Üyesi Hatice Reyhan ÖZİYCİ

Course Objectives

The aim of this course is to enable Gastronomy and Culinary Arts students to gain sectoral awareness of the food and beverage industry through internship experience, to evaluate kitchen practices within the framework of food safety, hygiene, and quality standards, and to define their professional roles with a sense of professional responsibility. The course aims to support students’ professional development by encouraging them to critically reflect on their internship experiences.

Course Content

This course covers the internship practices carried out by Gastronomy and Culinary Arts students in food and beverage establishments during the summer term. Within the scope of the course, students gain first-hand experience in kitchen organization, workflow, assigned duties and responsibilities, professional work discipline, teamwork, and communication processes. The internship experience is evaluated in terms of sectoral awareness, problem-solving, decision-making, and professional development.

Prerequisites / Corequisites

None

Learning Outcomes

Code	Description
LO1	Explain the operational structure of kitchen practices in food and beverage establishments (workstations, workflow, quality–speed balance, hierarchy, and communication) using a process-oriented perspective.
LO2	Evaluate kitchen practices within the framework of food safety, hygiene, and quality standards, and relate their own roles and responsibilities to these standards.
LO3	Perform assigned tasks in accordance with the work plan and demonstrate professional work behavior aligned with time management, teamwork, and effective communication principles.
LO4	Develop reasoned solutions to practice-based problems encountered during the internship (such as production/service flow, equipment use, coordination, and quality deviations).
LO5	Identify their strengths and areas for improvement based on the internship experience and formulate a concrete personal professional development goal and action plan.

Weekly Course Content

Week	Content
1	Introduction to the internship course; overview of internship regulations, expectations from the internship process, student responsibilities, and explanation of assessment criteria.
2	Introduction to the internship course; overview of internship regulations, expectations from the internship process, student responsibilities, and explanation of assessment criteria.
3	Monitoring of the internship process; discussion of students’ experiences and questions; academic guidance on professional conduct and work discipline.
4	Monitoring of the internship process; discussion of students’ experiences and questions; academic guidance on professional conduct and work discipline.
5	Monitoring of the internship process; discussion of students’ experiences and questions; academic guidance on professional conduct and work discipline.
6	Evaluation of internship experiences; guidance on practice-based challenges and solution approaches; feedback focusing on sectoral awareness and professional development.
7	Evaluation of internship experiences; guidance on practice-based challenges and solution approaches; feedback focusing on sectoral awareness and professional development.
8	Evaluation of internship experiences; guidance on practice-based challenges and solution approaches; feedback focusing on sectoral awareness and professional development.
9	Evaluation of internship experiences; guidance on practice-based challenges and solution approaches; feedback focusing on sectoral awareness and professional development.
10	Support for self-assessment and reflective learning; individual feedback on internship performance.
11	Support for self-assessment and reflective learning; individual feedback on internship performance.
12	Support for self-assessment and reflective learning; individual feedback on internship performance.
13	Overall evaluation of the internship process, discussion of professional learning outcomes, and post-internship guidance.
14	Overall evaluation of the internship process, discussion of professional learning outcomes, and post-internship guidance.
15	Overall evaluation of the internship process, discussion of professional learning outcomes, and post-internship guidance.

Workload Calculation

Activity	Count	Duration (Hours)	Total
Post-Class Individual Study	1	15.00	15.00
Field Study	1	260.00	260.00
	1	10.00	10.00
	1	15.00	15.00
Total Workload (Hours)			300
ECTS Credit (Workload / 25)			10

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
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
PO-14

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	On-site learning, supervised clinical practice (hands-on training)	Performing clinical procedures under supervision, patient management, and clinical decision-making	Clinical environment, dental units, clinical instruments and materials
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)

Sustainable Development Goals