Study Guide

Objective

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.

Content

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

Materials

CRM and moodle -guide

Teaching methods

Working as a member of work community and portfolio

Employer connections

Practical Training

International connections

Exercise can be done abroad

Completion alternatives

Moodle -guide (Projektiopinnot Bieli)

Student workload

810 h, 5 month

realization.localizedApproveRejectDescription

Approved: plan, report and documentation.

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

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 and criteria

Plan, report, seminar and employer's assessment

Assessment criteria, satisfactory (1)

Accepted refund missing.

Qualifications

Introduction to Project Work
Microbiology or Food microbiology and process hygiene

Objective

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.

Content

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

Materials

CRM and moodle -guide

Teaching methods

Working as a member of work community and portfolio

Employer connections

Practical Training

International connections

Practical training can be done abroad

Completion alternatives

Moodle -guide (Projektiopinnot Bieli)

Student workload

810 h, 5 month

realization.localizedApproveRejectDescription

Approved: plan, report and documentation.

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

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 and criteria

Plan, report, seminar and employer's assessment

Assessment criteria, satisfactory (1)

Accepted refund missing.

Qualifications

Introduction to Project Work
Microbiology or Food microbiology and process hygiene

Objective

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.

Content

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

Materials

CRM and moodle -guide

Teaching methods

Working as a member of work community and portfolio

Employer connections

Practical Training

International connections

Exercise can be done abroad

Completion alternatives

OT

Student workload

810 h, 5 month

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

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 and criteria

Plan, report, seminar and employer's assessment

Qualifications

Introduction to Project Work
Microbiology or Food microbiology and process hygiene

Objective

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.

Content

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

Materials

CRM and moodle -guide

Teaching methods

Working as a member of work community and portfolio

Employer connections

Practical Training

International connections

Exercise can be done abroad

Completion alternatives

OT

Student workload

810 h, 5 month

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

.

Assessment criteria, approved/failed

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 and criteria

Plan, report, seminar and employer's assessment

Qualifications

Introduction to Project Work
Microbiology or Food microbiology and process hygiene