UNI376 Fundamentals of International TradeIstinye UniversityDegree Programs Culinary ArtsGeneral Information For StudentsDiploma SupplementErasmus Policy StatementNational Qualifications
Culinary Arts

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

Course Introduction and Application Information

Course Code: UNI376
Course Name: Fundamentals of International Trade
Semester: Fall
Spring
Course Credits:
ECTS
5
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
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: Öğr. Gör. ONAN ŞAHİN
Course Lecturer(s): Onan ŞAHİN
Course Assistants:

Course Objective and Content

Course Objectives: At the end of this course, students will be able to recognize the basic components of foreign trade, identify the problems that arise in these elements and choose solutions that suit their needs. At the end of the course, they will be able to apply this knowledge by developing the knowledge that a foreign trade employee should have and the ability to use it.
Course Content: Foreign trade processes. State supports in foreign trade, exporters' associations, customs. finance and transportation methods, and payment/delivery methods in foreign trade.

Learning Outcomes

The students who have succeeded in this course;

Course Flow Plan

Week Subject Related Preparation
1) International Economic Organizations Lecture notes
2) The Theory of Comparative Advantage and the Return of Foreign Trade Lecture notes
3) Modern Trade Theories Lecture notes
4) Imperfect Competition and Foreign Trade Lecture notes
5) Imperfect Competition and Foreign Trade Lecture notes
6) Tariffs and Quotas Lecture notes
7) Foreign Trade Policy Lecture notes
8) Midterm exam
9) International Trade - Labor and Environmental Standards ​ Lecture notes
10) Balance of Payments Lecture notes
11) Exchange Rate and Exchange Rate Systems Lecture notes
12) Open Economy Lecture notes
13) Protectionism and Liberalization in Foreign Trade Lecture notes
14) Development and Structure of Foreign Trade in Turkey Lecture notes
15) Final exam

Sources

Course Notes / Textbooks: Adım Adım Dış Ticaret
References: Ders notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes
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
Quizzes 1 % 40
Final Pratik 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 100
PERCENTAGE OF FINAL WORK %
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Preparation for the Activity Spent for the Activity Itself Completing the Activity Requirements Workload
Course Hours 14 3 42
Midterms 1 41 41
Final 1 42 42
Total Workload 125