Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI296

Course Name:

Fundamentals of Business Administration

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. YASEMİN TORUN

Course Lecturer(s):

YASEMİN YORUN, PhD

Course Assistants:

Course Objective and Content

Course Objectives:

The course aims to enable students to learn concepts related to basic business and business functions; to understand current issues and business related developments and to create a foundation to integrate them with practice.

Course Content:

Enterprises and their Characteristics, Business Environment, Ethics and Social Responsibility in Enterprises, Establishment and Growth of Enterprises
Enterprises Management in planning, organizing,directing and controlling Functions, decision-making in business management, organizational design, and organizational culture, managing change and innovation, production and Marketing, Human Resources Management, Accounting and financial management

Learning Outcomes

The students who have succeeded in this course;
1) Learns basic business and management concepts
2) Learns the functions of management and related theories
3) Become aware of current practices related to business
4) Creates a holistic knowledge of business and management issues
5) Gains a general embroidery angle related to entrepreneurship and management
6) Understands the relationships between enterprises and the environment
7) Develops an insight about the issues of social problems and ethical understanding in enterprises
8) Develops labor force skills that will ensure their employability

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction & Presentation of the Course Syllabus
2)	Enterprises and Their Features
3)	The Business Environment
4)	Ethics and Social Responsibility in Enterprises
5)	Establishment and Growth of Enterprises
6)	Management in Enterprises
7)	Business Management (Planning and Organizing Functions)
8)	Business Management (Leading and Controling Functions)
9)	Midterm Week
10)	Production in Enterprises
11)	Marketing in Enterprises
12)	Accounting and Financial Management in Enterprises
13)	Human Resources Management in Enterprises
14)	Term evaluation and closing
15)	Final week
16)	Final Week

Sources

Course Notes / Textbooks:
References:	• Robbins, Decenzo ve Coulter (2016), “Yönetimin Esasları”. 8. baskı, Pearson. (Çeviri Editörü: Adem Öğüt/ Nobel) • Girişimciliğin ve Küçük İşletme Yönetiminin Temelleri - Norman M. Scarborough

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	2	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	13	13
Homework Assignments	2	34
Final	14	28
Total Workload		117