Food Technology Preview
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

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:

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;

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
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.

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