PLAC8010 - Industry Internship

Module Details

Module Code: PLAC8010
Title: Industry Internship
Long Title: Industry Internship
NFQ Level: Advanced
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 15
Field of Study: 0111 - Placement
Module Delivered in: 1 programme(s)
Module Description: The work placement is designed to consolidate and enhance the student learning. The student is placed in a suitable workplace to learn off campus at the beginning of stage four. The student is supported by a member of lecturing staff and a mentor from the workplace. The experience gained will enable the learner to recognise his/her strengths and weaknesses regarding general competence and an awareness of the process involved in developing a career in a variety of food industries and food related organisations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Contribute constructively as a team member in a variety of culinary and food based operations, food production businesses, and food related organisations.
LO2 Reflect on the personal skills and competencies needed to operate within the food industry work environment.
LO3 Apply the business skills and food knowledge acquired during the course in a work environment
LO4 Apply the production protocols and regulatory obligations of the establishment.
LO5 Critically examine the food sector to identify business development opportunities and challenges for the organisation.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
6990 HOSP6001 Culinary Arts Operation
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Communication and Teamwork
Constant interaction with members of staff and management in the work environment
Problem Solving
Dealing with problems as they arise in a food business, risks, failures, successes,
Reflective work practice
How to improve the standard of something done, do something differently, adapt an effective approach used by other staff members.
Analysis
The analysis of work problems and solutions and understanding the link between theoretical course content and it's application in the work environment.
Entrepreneurial skills
Apply the idea generation and regulatory obligations of their employer.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Reflective Journal % of Total Mark 20
Timing Every Second Week Learning Outcomes 2,3,4
Assessment Description
Up to date record of new learning, reflection on entrepreneurial learning, learning from new experience.
Assessment Type Performance Evaluation % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
End of placement review by industry mentor and institute tutor
Assessment Type Written Report % of Total Mark 50
Timing Sem End Learning Outcomes 1,3,5
Assessment Description
Sector Analysis - Students will conduct a thorough examination of the sector they are operating in, to identify business opportunities and challenges for the organisation.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecturer-Supervised Learning (Contact) Contact Supervision of internship, to include visit to establishment and interaction between supervisor and student pre and during internship. Every Week 0.33 0.330000013113022
Independent & Directed Learning (Non-contact) Non Contact Follow up to Internship Every Week 20.67 20.6700000762939
Total Hours 21.00
Total Weekly Learner Workload 21.00
Total Weekly Contact Hours 0.33
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecturer-Supervised Learning (Contact) Contact Supervision of internship, to include visit to establishment and interaction between supervisor and student pre and during internship. Every Week 0.33 0.330000013113022
Independent & Directed Learning (Non-contact) Non Contact Follow up to Internship Every Week 20.67 20.6700000762939
Total Hours 21.00
Total Weekly Learner Workload 21.00
Total Weekly Contact Hours 0.33
 
Module Resources
Recommended Book Resources
  • O 'Kane Brian. (2010), Starting A Business in Ireland, 6th. Oak Tree Press, [ISBN: 904-887-37-9].
  • Burns Paul. (2011), Entrepreneurship & Small Business, 3rd. Palgrave MacMillan, [ISBN: 230-24780-2].
Supplementary Book Resources
  • Barringer Bruce R, Duane Ireland R.. (2007), Entrepreneurship, 2. Pearson Prentice Hall, Upper Saddle River, N.J., [ISBN: 978-013224057].
  • Gallagher Gerry,. Corporate Strategy for Irish Companies, [ISBN: ISBN: 9780903854665].
  • Crane Andy , Matten Dirk. (2007), Business ethics, Oxford University Press, Oxford, [ISBN: [ISBN: 9780199284993].
  • Gillespie-Brown Jon. (2010), So You Want To Be An Entrepreneur, John Wiley & Sons, [ISBN: 1841128031, 9781841128030].
  • Ries Eric. (2011), The Lean Startup: How Today's Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses, First. Crown Business;, [ISBN: 978-030788789].
  • Immink Ron, O Kane Brian. (2009), Starting Your Own Business, 3rd. Oak Tree Press, [ISBN: 904887-35-5].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULE_8 Bachelor of Business (Honours) in Culinary Entrepreneurship 1 Mandatory