Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI376 | ||||
Course Name: | Fundamentals of International Trade | ||||
Semester: |
Fall Spring |
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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: | Öğr. Gör. ONAN ŞAHİN | ||||
Course Lecturer(s): | Onan ŞAHİN | ||||
Course Assistants: |
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. |
The students who have succeeded in this course;
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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 |
Course Notes / Textbooks: | Adım Adım Dış Ticaret |
References: | Ders notları |
Course Learning Outcomes | |||||||||||||||
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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. |
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. |
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 |
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 |