Course unit code:
N400O0_4I
Course unit title:
Professional Training
Mode of delivery, planned learning activities and teaching methods:
practical training – 120 hours per semester of study (on-site method)
Credits allocated:
3
Recommended semester:
Automation and Information Engineering in Chemistry and Food Industry – master (full-time, attendance method), 2. semester
Chemical Engineering – master (full-time, attendance method), 2. semester
Chemical Technologies – master (full-time, attendance method), 2. semester
Food, Hygiene, Cosmetics – master (full-time, attendance method), 2. semester
Conservation of Heritage Materials and Objects – master (full-time, attendance method), 2. semester
Natural and Synthetic Polymers – master (full-time, attendance method), 2. semester
Biotechnology – master (full-time, attendance method), 2. semester
Control of Technological Processes in Chemical and Food Industries – master (full-time, attendance method), 2. semester
Environmental Protection Technologies – master (full-time, attendance method), 2. semester
Biochemistry and Biomedical Technologies – master (full-time, attendance method), 2. semester
Technical Chemistry – master (full-time, attendance method), 2. semester
Nutrition and Food Quality Assessment – master (full-time, attendance method), 2. semester
Level of study:
2.
Prerequisites for registration:
none
Assesment methods:
The students will submit a written report on professional practice and will present and defend the results and experiences. The student is rated in accordance with the study regulations STU.
Learning outcomes of the course unit:
Students are able to apply in practice their theoretical and methodological knowledge obtained during university studies. They have validated their knowledge and professional orientation. Students know possibilities of their work in practice.
Course contents:
Attending a training focused on work safety.
Knowledge of the basic operation principles of the production, development or research departments.
Familiarization with the specific tasks, the treatment of which the student will participate.
Carrying out professional activities related to assigned tasks within the production, development or research under the supervision of a responsible employee.
Presentation and defence of reached results and obtained experiences.
Language of instruction:
Slovak, English
Notes:
Responsible teachers are generally guarantors of study programs, and are therefore not listed individually. All teachers provide instruction in Slovak and English language. Recommended literature relates to the topic of professional practice.
Assessed students in total:
753

A 100 %

B 0 %

C 0 %

D 0 %

E 0 %

FX 0 %

Last modification:
16. 1. 2018

Department:
Department of Information Engineering and Process Control

AIS: 2018/2019   2017/2018  

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