Coming soon
INTERNSHIP
Course Objectives:
This course will enable the students to:
- Work in diverse areas of food, nutrition, dietetics, biochemistry, microbiology and community nutrition through a variety of supervised practice experiences
- Be competent entry level practitioners, investigators and nutritionists who demonstrate an evidence based approach to their practice
Course learning Outcomes (COs):
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Course |
Learning Outcomes |
Learning and Teaching Strategies |
Assignment Strategies |
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Paper Code |
Paper Title |
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HFN 327 |
Internship
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The student will be able to –
COFN88: Get hands on training of real field setting.
COFN89: Understand the issues and strategies organizations work on.
COFN90: Use communication skills for personal and professional development.
COFN91: Enhance ability to work with groups and use managerial and problem solving skills
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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 |
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.
