Course Contents

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.

GMS 2000 - Internship I