TERM: | 2020-21 Winter |
COURSE NUMBER: | BUSI 490 |
---|---|
COURSE TITLE: | Internship |
NAME OF INSTRUCTOR: | Tetyana Khramova |
CREDIT WEIGHT AND WEEKLY TIME DISTRIBUTION: | credits 2(160 Hours) |
COURSE DESCRIPTION: | The
internship allows students to apply in a work setting, the knowledge,
tools and skills gained from a combination of theoretical and practical
training in finance, management, and entrepreneurship facilitated by
the Commerce program. It consists of a 160-hour internship position
with either a for-profit or non-profit organization. Grading will be
based on employer evaluation and student's performance on mandatory
activities and reports. Mark for the course will be pass/fail. Students
may complete their internships in either Winter or Spring semester
only. No Fall placements will be accepted. Prerequisites: BUSI 489 and permission from the Internship Coordinator or Academic Supervisor. The purpose of BUSI 490 is provide students with the opportunity to apply in a ‘real-world’ workplace, the knowledge, tools, and skills gained from a combination of theoretical and practical business/management training throughout the first three years of the Bachelor of Commerce program. Students are encouraged to seek out internship positions which will allow them to enhance their business/management skills and also to explore genuine career interests. Note: The Academic Supervisor/Internship Coordinator will work with both students and potential employers to share information about internship opportunities, but it is the student’s responsibility to seek and secure an appropriate internship for himself or herself. To receive academic credit, the position must be pre-approved by the Academic Supervisor/Internship Coordinator. |
EVALUATION: | The evaluation will be based on:
The final grade for this internship will be indicated as either PASS or FAIL. In order to PASS the course, students MUST:
|
COURSE OBJECTIVES: | The objectives of this internship are:
|
Required texts, assignments, and grade distributions may vary
from one offering of this course to the next. Please consult
the course instructor for up to date details.
© The King's University
Maintained By Glenn J Keeler