Coming soon
INTERNSHIP
Course Objectives:
This course will enable the students to:
1. Work in diverse areas of food, nutrition, dietetics, biochemistry, microbiology and community nutrition through a variety of supervised practice experiences
2. Be competent entry level practitioners, investigators and nutritionists who demonstrate an evidence based approach to their practice
Course Outcomes (COs):
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Course Outcomes |
Learning and Teaching Strategies |
Assignment Strategies |
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The student will be able to – COFN92: Get hands on training of real field setting. COFN93: Understand the issues and strategies organizations work on. COFN94: Use communication skills for personal and professional development. COFN95: Enhance ability to work with groups and use managerial and problem solving skills |
Approaches in Teaching: The students could work with NGOs, Govt. agencies, international agencies hospitals, analytical laboratories, etc. Learning activities for the Students: Self learning assignments, field training. |
CA test,Semester End Examination. Report presentation |
CONTENTS
· In the end of II Semester, students will undergo internship training of 45 days in a hospital/ health clinic/ analytical labs/ food processing Units/ food industries/ catering Units/ NGOs etc. so that they get to understand the existing working practices, conditions and acquire an in depth technical know how. The student shall prepare a report and submit it. She will be required to make the presentation of the work followed by viva-voce. The student is also required to get the certificate from the concerned organization/ institution/ industry, etc. regarding successful training.
Panel of examiners consisting of Head of the department, and two other examiners appointed by the Principal shall conduct a vice-voce and evaluate the reports.
