1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 249 FOOD ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 200INTERNSHIP - I0 + 04th Semester3

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 20 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
1This course teaches production methods of food enterprices by working these plants
2To learn of Machinery and equipment used in their working factory
3It gives opportunity to learn production steps of food enterprices and to prepare report about concept importance of labour law in food engineering
4It provides facility to study both alone and together as a group

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001323445243 525
LO 002  12 13443 23
LO 0032242 25341212
LO 004   3432422323
Sub Total54811811121513610713
Contribution1123233432323

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Report / Project11414
Internship16464
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2011-2012 Summer1YAHYA TÜLEK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 200 INTERNSHIP - I 0 + 0 1 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 20 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