| Course Name |
Work-based Vocational Training
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MBILME 200
|
Spring
|
0
|
40
|
20
|
30
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
Short Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Case StudyQ&ACritical feedbackApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | The purpose of this course is to enable students to apply the theoretical knowledge and professional skills they have acquired during their studies in a real-world work environment; it also provides them with the opportunity to gain firsthand experience with business processes, organizational culture, professional responsibilities, and occupational health and safety practices. The course aims to develop students’ professional competencies, enhance their adaptation to the workplace, and help them understand industry expectations. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course is a hands-on course that enables students to apply the theoretical knowledge and professional skills they have acquired during their education in a real-world work environment; it also allows them to gain firsthand experience with business processes, organizational culture, occupational health and safety practices, professional ethical principles, and the requirements of the workplace. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Related Preparation |
| 1 | Course Overview: The Purpose, Scope, and Student Responsibilities of Workplace-Based Vocational Training | |
| 2 | Company Overview: The organization’s field of activity, organizational structure, departments, and division of responsibilities | |
| 3 | Occupational health and safety, emergency procedures, environmental safety, and risk identification | |
| 4 | Workplace rules, work procedures, organizational culture, professional ethics, confidentiality, and protection of personal data | |
| 5 | Recognition and use of professional tools, equipment, hardware, software, and technologies | |
| 6 | Analysis of workflow processes; task assignment, work planning, and time management | |
| 7 | Observing a professional practice and providing support during the implementation process | |
| 8 | The student’s performance of individual professional tasks and practices under supervision | |
| 9 | Midterm evaluation: an assessment of the work done, the progress made, and the challenges encountered | |
| 10 | Teamwork, internal communication, meeting procedures, and coordination with other departments | |
| 11 | Problem-solving, decision-making, quality control, and error prevention practices in the workplace | |
| 12 | Monitoring customer, user, supplier, or stakeholder relationships and communication practices | |
| 13 | An examination of current methods, technologies, standards, and best practices used in the industry | |
| 14 | Assessment of the student’s professional performance, self-assessment, and feedback from the workplace supervisor | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
100
|
|
| Total |
| Weighting of Semester Activities on the Final Grade | ||
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
100
|
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
0
|
|
| Laboratory / Application Hours |
16
|
40
|
640
|
| Study Hours Out of Class |
0
|
||
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
0
|
||
| Total |
640
|
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
To be able to have basic computer hardware and software knowledge. |
-
|
-
|
-
|
-
|
X
|
|
| 2 |
Explain web programming and network technologies and develop applications. |
-
|
-
|
-
|
X
|
-
|
|
| 3 |
Have written, verbal and non-verbal communication skills by doing team work. |
-
|
-
|
-
|
-
|
X
|
|
| 4 |
Do research, analyze and produce solutions for the problems encountered in the field. |
-
|
-
|
-
|
-
|
X
|
|
| 5 |
To be able to use basic programming languages related to the field. |
-
|
-
|
-
|
-
|
X
|
|
| 6 |
To be able to design and install a computer system that includes software, hardware, or both, meeting the basic needs of the field. |
-
|
-
|
X
|
-
|
-
|
|
| 7 |
To be able to interpret and follow current developments in the field of computer programming. |
-
|
-
|
-
|
X
|
-
|
|
| 8 |
To be able to carry professional and ethical responsibility and have awareness of professional ethics in their practices. |
-
|
-
|
X
|
-
|
-
|
|
| 9 |
To have basic theoretical and practical knowledge about mathematics, computing and computer science. |
-
|
-
|
-
|
X
|
-
|
|
| 10 |
To be able to follow the information in the field and communicate with colleagues by using English at the general level of European Language Portfolio A2. |
-
|
-
|
X
|
-
|
-
|
|
| 11 |
To be able to direct his/her education to a further level of education |
-
|
X
|
-
|
-
|
-
|
|
| 12 |
Have knowledge about occupational safety, environmental awareness and quality standards. |
-
|
X
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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