Study Guide

Objective

The student recognized his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. (S)he will critically reflect upon their progress in the field and as a member of a work community. The student becomes acquainted with the principles and methods of operational management of the internship and participates in responsible tasks. The student develops into a responsible specialist with inner entrepreneurship. (S)he recognizes operational targets for development.
It is recommended to complete part or all of the training abroad.

Content

The student chooses his / her specialization internship place according to his / her career wishes and goals. The tasks are related to supervisory, consulting, marketing, product development, design and other tasks.

Teaching methods

Practical training.

Employer connections

Training place is a public or private organisation.

Student workload

18 credits

Evaluation scale

Passed/failed

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

Pass
The student has got a good conception of their professional tasks and future visions of the field. (S)he can reflect critically his / her own progress in the field and as a member of the work community. (S)he can be a management and (s)he can work independently.
Fail
The student has not followed the completed training plan or the student does not have a vision of the tasks in his / her field. The student does not understand a vision for the future of his / her field or know how to look at his / her own progress in the field and as a member of the work community. The student is not able to lead and act independently.

Assessment methods and criteria

Report, feedpack of counsellor.

Qualifications

Training, Management of restaurant services, Service production planning, total at least 100 cr.