PROFESSIONAL PRACTICE

The purpose of the student internship is to enable the student, within the chosen field of work, to become familiar with the real business environment in production systems and institutions that deal with business in the areas for which the student is being educated, as well as with opportunities for the practical application of basic, theoretical and methodological, scientific-professional and professional-applicative knowledge and skills acquired during studies.

As part of professional practice, the student is trained to apply previously acquired theoretical and practical knowledge and skills in solving specific problems within the chosen field of work. The student is familiar with the functioning and organization of the work of the chosen company or institution where he did his internship.

Acquaintance with the business environment of the company in which professional practice is carried out, with the tasks performed by a graduate food technology engineer of the appropriate field in the given business system. The student is obliged to keep a work diary in which he will list the data and knowledge he has obtained, as well as the activities he has implemented during the professional practice.

1. Professional and scientific literature in the field of the study program.

Evaluation of work during professional practice and Work diary

Involvement in the work process of the company or institution, under the mentorship of the subject teacher and the representative of the company, in which the student completed professional practice.