Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI284 | ||||
Course Name: | Economic Literacy | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Doç. Dr. ÇİĞDEM GÜRSOY | ||||
Course Lecturer(s): | Assoc. Dr. Çiğdem Gürsoy | ||||
Course Assistants: |
Course Objectives: | To gain economic literacy about the basic issues of economy. To gain the ability to comprehend current economic issues and interpret current economic developments by giving basic information about Turkey and the World economy. |
Course Content: | Definition and scope of economics, Development of economic systems, Basic Concepts in Economics I, Basic Concepts in Economics II, Supply, Demand, Consumer Preferences and Behavioral Economics, Employment and unemployment, Inflation and its Effects, Economic Growth and Development, Creative Economy and Soft Power, Circular Economy Effects on the ecosystem, Reconsideration of the issues by associating them with each other. |
The students who have succeeded in this course;
1) Gains knowledge of basic economic concepts. 2) Learns that the economy is closely related to everything in life 3) Have information about current economic issues. 4) Follows different approaches regarding the Turkish and World economy. |
Week | Subject | Related Preparation |
1) | Definition and scope of economics | |
2) | Development of economic systems. | |
3) | Basic concepts in economics I | |
4) | Basic concepts in economics II | |
5) | Supply | |
6) | Demand | |
7) | Consumer Preferences and Behavioral Economics | |
8) | Mid term | |
9) | Employment and unemployment | |
10) | Inflation and Its Effects | |
11) | Economic Growth and Development | |
12) | Creative Economy and Soft power | |
13) | Effects of Circular Economy on Ecosystem | |
14) | Reconsideration of topics by associating them with each other | |
15) | Final Exam |
Course Notes / Textbooks: | Hazırlanan slaytlar, derste işlenen raporlar, makaleler gibi diğer veriler. |
References: | Kolay Ekonomi, Mahfi Eğilmez; Genel Ekonomi, Metin Berber ve Ersan Bocutoğlu; İktisada Giriş, İlker Parasız. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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Program Outcomes | ||||||||||||||
1) Have information about food components and additives and use this information in production. | ||||||||||||||
2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
4) Can determine the risk factors in food production stages. | ||||||||||||||
5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
6) Have knowledge about occupational safety in food industry. | ||||||||||||||
7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
10) Use current techniques in the field of food technology. | ||||||||||||||
11) Identifies problems, generates and presents solutions. | ||||||||||||||
12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have information about food components and additives and use this information in production. | |
2) | Has knowledge about food legislation and professional ethics. | |
3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
4) | Can determine the risk factors in food production stages. | |
5) | Can provide hygiene, sanitation conditions in food sector. | |
6) | Have knowledge about occupational safety in food industry. | |
7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
10) | Use current techniques in the field of food technology. | |
11) | Identifies problems, generates and presents solutions. | |
12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 1 | 3 | 56 | |||
Study Hours Out of Class | 14 | 0 | 2 | 28 | |||
Midterms | 1 | 15 | 1 | 16 | |||
Final | 1 | 20 | 1 | 21 | |||
Total Workload | 121 |