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TOURISM AND HOTEL MANAGEMENT (ENGLISH) PROGRAMME
COURSE DESCRIPTION
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Name of the Course Unit
| Code
| Year
| Semester
| In-Class Hours (T+P)
| Credit
| ECTS Credit
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INDUSTRIAL TRAINING II |
THM310 |
3 |
6 |
0+6 |
3.0 |
3.0 |
No
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Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to:
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PROGRAMME LEARNING OUTCOMES |
1 |
• applying acquired knowledge in problem based exercises in real life industrial projects | 1 (3), 2 (3), 3 (4), 4 (2), 5 (2), 6 (2), 7 (3), 8 (3), 9 (3), 10 (4), 11 (5), 12 (3), 13 (1), 14 (3), 15 (4), 16 (3), 17 (3), 18 (3), 19 (3), 20 (2), 21 (4), 22 (2), 23 (4), 24 (3), 25 (5), 26 (2), 27 (4), 28 (3), 29 (1), 30 (2), 31 (2), 32 (5), 33 (4), 34 (2), 35 (5), 36 (2) | 2 |
• ensuring the relevant degree coursework and training programmes conducted according to the expectations of the industry, to ensure the subject contents are relevant and up to date. | 1 (3), 2 (1), 3 (2), 4 (2), 5 (3), 6 (3), 7 (3), 8 (4), 9 (4), 10 (5), 11 (3), 12 (3), 13 (3), 14 (3), 15 (2), 16 (3), 17 (4), 18 (3), 19 (3), 20 (3), 21 (3), 22 (2), 23 (4), 24 (3), 25 (3), 26 (5), 27 (1), 28 (4), 29 (4), 30 (3), 31 (5), 32 (3), 33 (4), 34 (3), 35 (3), 36 (1) | 3 |
• Providing opportunity for students to acquire practical skills and experience working on projects alongside industry experts. | 1 (4), 2 (3), 3 (1), 4 (2), 5 (3), 6 (1), 7 (3), 8 (4), 9 (4), 10 (5), 11 (3), 12 (4), 13 (2), 14 (4), 15 (3), 16 (2), 17 (4), 18 (2), 19 (4), 20 (3), 21 (3), 22 (5), 23 (1), 24 (4), 25 (4), 26 (3), 27 (1), 28 (4), 29 (4), 30 (5), 31 (5), 32 (3), 33 (4), 34 (5), 35 (2), 36 (4) | 4 |
• providing an opportunity for students to acquire interpersonal skills and ability for team work through interaction with professionals in their field of study. | 1 (1), 2 (3), 3 (3), 4 (2), 5 (3), 6 (2), 7 (4), 9 (3), 10 (4), 11 (3), 12 (4), 13 (3), 14 (1), 15 (4), 16 (1), 17 (4), 18 (4), 19 (3), 20 (4), 21 (5), 22 (1), 23 (3), 24 (3), 25 (3), 26 (2), 27 (4), 28 (5), 29 (5), 30 (4), 31 (2), 32 (2), 33 (5), 34 (5), 35 (2), 36 (5) | 5 |
• learning about ethics in the industry | 1 (3), 2 (3), 3 (4), 4 (1), 5 (3), 6 (4), 7 (4), 8 (2), 9 (4), 10 (5), 11 (2), 12 (4), 13 (2), 14 (4), 15 (4), 16 (1), 17 (2), 18 (2), 19 (3), 20 (3), 21 (5), 22 (3), 23 (3), 24 (2) | 6 |
• learning accepted safety practices in the industry | 1 (3), 2 (4), 3 (4), 4 (3), 5 (2), 6 (2), 7 (4), 8 (3), 9 (5), 10 (1), 11 (5), 12 (3), 13 (4), 14 (3), 15 (4), 16 (3), 17 (1), 18 (3), 19 (3), 20 (2), 21 (5), 22 (3), 23 (3), 24 (2) | 7 |
• providing an opportunity for students to learn about the industry of their discipline and related environment | 1 (3), 2 (1), 3 (3), 4 (3), 5 (3), 6 (3), 7 (3), 8 (4), 9 (3), 10 (4), 11 (5), 12 (2), 13 (4), 14 (2), 15 (4), 16 (3), 17 (1), 18 (4), 19 (2), 20 (4), 21 (3), 22 (2), 23 (3), 24 (2) | 8 |
• providing an opportunity for the industry to identify potential employees and to feedback comments on the degree programme at large. | 1 (4), 2 (3), 3 (2), 4 (3), 5 (4), 6 (3), 7 (3), 8 (4), 9 (3), 10 (4), 11 (3), 12 (4), 13 (4), 14 (4), 15 (5), 16 (5), 17 (3), 18 (5), 19 (5), 20 (4), 21 (3), 22 (3), 23 (3), 24 (2) | 9 |
• providing opportunity to obtain knowledge of how to make optimal decisions to resolve work challenges | 1 (3), 2 (3), 3 (3), 4 (3), 5 (2), 6 (4), 7 (4), 8 (4), 9 (4), 10 (2), 11 (3), 12 (4), 14 (1), 15 (5), 16 (4), 17 (3), 18 (5), 19 (4), 20 (4), 21 (3), 22 (3), 23 (3), 24 (2) | |