Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000108115	INTERN GASTRONOMY	Elective	4	8	30

Level of Course Unit

First Cycle

Objectives of the Course

The Internship in Gastronomy course aims to provide students with the opportunity to combine theoretical knowledge with practical experience, enhancing their skills in kitchen management, food and beverage operations, and working in a professional culinary environment.

Name of Lecturer(s)

Learning Outcomes

1	Gain the ability to manage kitchen operations by working in a professional culinary environment.
2	Acquire hands-on experience in food hygiene, safety, and ingredient management.
3	Develop teamwork, time management, and customer relations skills.
4	Plan a career in the gastronomy industry while gaining professional ethics and work discipline.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

The GPA must be above 2.0, and there should be no remaining failed courses.

Recommended Optional Programme Components

none

Course Contents

This course is designed to provide gastronomy students with professional experience in the kitchen and food and beverage industry. Through internships in restaurants, hotels, catering companies, or gastronomy businesses, students gain practical knowledge in kitchen operations, ingredient management, hygiene standards, customer relations, and team coordination. Additionally, they develop professional ethics, work discipline, and problem-solving skills through hands-on industry experience.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to Internship in Gastronomy: Purpose, expectations, and assessment criteria	Introduction to Internship in Gastronomy: Purpose, expectations, and assessment criteria
2	Professional Work Environment in the Gastronomy Sector: Workplace adaptation and teamwork	Professional Work Environment in the Gastronomy Sector: Workplace adaptation and teamwork
3	Kitchen Hygiene and Safety Standards: HACCP and food safety practices	Kitchen Hygiene and Safety Standards: HACCP and food safety practices
4	Kitchen Operations and Organization: Inventory management, production processes, and planning	Kitchen Operations and Organization: Inventory management, production processes, and planning
5		Time and Stress Management in the Kitchen: Efficiency, quick decision-making, and problem-solving skills
6		Customer Relations in Food and Beverage Services: Professional service and communication techniques
7		Menu Planning and Product Development in Gastronomy Businesses: Creative menu design
8		Sustainability and Food Waste Management: Eco-friendly kitchen practices
9		Internship Experiences in Restaurant and Hotel Kitchens: Hands-on applications in real work environments
10		Catering and Event Management: Managing large-scale kitchen operations and catering services
11		Kitchen Equipment and Technology Usage: Industrial kitchen tools and software applications
12		Career Planning in the Gastronomy Sector: Job opportunities, entrepreneurship, and career advancement
13		Final Report and Experience Sharing: Students analyze their internship experiences
14		Final Presentation and Evaluation: Assessment of the internship process and professional growth

Recommended or Required Reading

Books: 1. "The Professional Chef" – The Culinary Institute of America 2. "Kitchen Confidential: Adventures in the Culinary Underbelly" – Anthony Bourdain 3. "On Food and Cooking: The Science and Lore of the Kitchen" – Harold McGee 4. "Garde Manger: The Art and Craft of the Cold Kitchen" – The Culinary Institute of America 5. "The Flavor Bible: The Essential Guide to Culinary Creativity" – Karen Page & Andrew Dornenburg 6. "Culinary Artistry" – Andrew Dornenburg & Karen Page 7. "Modernist Cuisine: The Art and Science of Cooking" – Nathan Myhrvold, Chris Young, Maxime Bilet 8. "The French Laundry Cookbook" – Thomas Keller Materials: 1. Professional chef’s uniform and kitchen tools (chef's knife, paring knife, thermometer, apron, etc.) 2. Digital kitchen scale and measuring tools 3. Notepad or digital device for documentation 4. HACCP (Hazard Analysis and Critical Control Points) guidelines and food safety materials

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Report Presentation	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Oral Examination	1	100
SUM		100
Term (or Year) Learning Activities		50
End Of Term (or Year) Learning Activities		50
SUM		100

Language of Instruction

Turkish

Work Placement(s)

yes

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Practice	1	200	200
Field Work	1	100	100
Project Preparation	1	100	100
Project Presentation	1	100	100
Self Study	1	100	100
Report	1	100	100
Performance	1	100	100
Oral Examination	1	100	100
TOTAL WORKLOAD (hours)			900

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High