PRACTICAL TRAINING
| Structure Type: | Module |
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| Code: | KC03EE20 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 30.0 points |
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| Responsible Teacher: | Pasto, Matti-Pekka |
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| Language of Instruction: | Finnish |
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Learning Outcomes
The aim of the practical training is to deepen the knowledge and skills of the student's fields of specialization and to get to know the requirements of the working life. Students are able to view and reflectively their own progress in the professional interest and as a member of the working community. Doing the practical training either completely or in part abroad is recommended.
Student's Workload
5 month
Prerequisites / Recommended Optional Courses
Introduction to food technology, food processes, food safety and microbiology, a total of at least 100 ECTS credits. (Recommended)
Contents
Choosing a place of training according to one's career plans. Training plan (content and duties), approved by the training supervisor. Duties: managing, consultation, marketing, product development, etc. Report about training and seminar.
Recommended or Required Reading
Hatu and moodle -guide
Mode of Delivery / Planned Learning Activities and Teaching Methods
Working as a member of work community, journal
Assessment Criteria
Pass
Students have a good concept of their professional tasks and future visions of the field.
They can reflect critically their own progress in the field and as a member of the work community.
Fail
Students have not complied their practical training plan or they have no concept of their professional tasks and future visions of the field. They are not able to study their own progress in the field and as a member of the work community.
Assessment Methods
Report, seminar and employer's assessment
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