Coming soon
INTERNSHIP
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
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Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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Course Code |
Course title |
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24HFN327 |
Internship
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COFN117 Develop skills and competencies in areas such as communication, teamwork, problem-solving, and critical thinking. COFN118: Demonstrate proficiency in specific competencies relevant to the field of Foods and Nutrition, Human Development and Clothing & Textiles. COFN119: Develop proficiency in documenting learning experiences and acquired knowledge during internship and in facing viva voce exam. COFN120: Contribute effectively in course-specific interaction |
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
· At 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 Registrar shall conduct a vice-voce and evaluate the reports.
