SUMMER TRAINING-II

Course Description

The summer internship, a non-credit course required for graduation, aims to apply students' theoretical knowledge to practice. Students can complete a 40-day internship. Students must add what they've learned during their internship and their sector experience to the internship file to be approved by the company, along with internship reports. Students can intern at five-star hotels, resorts, airline catering services, A-class restaurants, and other CIU-approved tourism and hotel management institutions. The CIU Tourism and Hotel Management School internship coordinator and workplace managers meet periodically to monitor the students' progress. Students that have completed their sixth semesters can do summer internships.

SUMMER TRAINING-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

No weekly content has been defined yet.

Reference Books & Course Materials

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Learning Outcomes

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Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix

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