Midwifery Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI007

Course Name:

Entrepreneurship in Dietetics

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. YALÇIN YAMAN DURUSOY

Course Lecturer(s):

Dr. YALÇIN YAMAN DURUSOY

Course Assistants:

Course Objective and Content

Course Objectives:	Goal, after graduation, students will step into real life, learn basic entrepreneurship, marketing classification and properties
Course Content:	To have knowledge about basic entrepreneurship and marketing concepts by conducting the course with Question-Answer-Discussion in class environment.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to perceive multi-dimensional in the context of critical thinking concept.
2) Problem solving and self-expression after proactive participation.
3) Understanding the limits of entrepreneurship.
4) What does entrepreneurhsip and marketing mean.
5) To have knowledge about the realities of business life with the knowledge learned.

Course Flow Plan

Week	Subject	Related Preparation
1)	Food industry owerview
2)	Entrepreneurship concept
3)	Entrepreneurship and business
4)	Entrepreneurship in the food market
5)	The concept of marketing in entrepreneurship
6)	Marketing management and planning
7)	General evaluation
8)	Midterm Exam
9)	Consumer markets and behavior and promotion desicions
10)	Product planning and development
11)	International marketing and new developments
12)	Efficiency faktor in entrepreneurship and marketing
13)	Total quality management and productivity relationship
14)	Total quality management and productivity relationship
15)	Total quality management and productivity relationship
16)	final

Sources

Course Notes / Textbooks:	Bulduk, S., (2002), Gıda Teknolojisi, Detay Yayıncılık, Ankara Erturgut, R., (2012), Toplam Kalite Yönetimi ve Liderlik, Seçkin Yayıncılık, Ankara Akdemir, A., (2012), İşletmeciliğin Temel Bilgileri, Ekin Yayıncılık, Bursa Mucuk, İ., (2010), Pazarlama İlkeleri, Türkmen Kitapevi, İstanbul Çetin, C., (1996), Yeniden Yapılanma ve Girişimcilik, Der Yayınları, İstanbul
References:	Bulduk, S., (2002), Gıda Teknolojisi, Detay Yayıncılık, Ankara Erturgut, R., (2012), Toplam Kalite Yönetimi ve Liderlik, Seçkin Yayıncılık, Ankara Akdemir, A., (2012), İşletmeciliğin Temel Bilgileri, Ekin Yayıncılık, Bursa Mucuk, İ., (2010), Pazarlama İlkeleri, Türkmen Kitapevi, İstanbul Çetin, C., (1996), Yeniden Yapılanma ve Girişimcilik, Der Yayınları, İstanbul

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Using the concepts and theories that constitute the basis of care, they know and plan appropriate initiatives in health protection and development.
2) Uses the basic scientific knowledge about health, social and behavioral sciences in midwifery practices through information and communication technologies.
3) In the period between the formation of the pregnancy and the birth, it can give the qualified care which is in need of normal / risk pregnant and his / her family.
4) They can meet the care needs of the pregnant woman and her family during labor and can carry out qualified care and appropriate procedures specific to normal birth stages.
5) Can meet the care needs of normal / risky woman, newborn and family at the postpartum period and make appropriate attempts.
6) To be able to define common gynecological problems in women and to plan and implement necessary care and interventions and to do health education on this subject.
7) It can provide health education and counseling services for women's reproductive health, women of all walks of life and all ages.
8) Performs midwifery practices in line with evidence-based care principles.
9) It establishes positive communication / cooperation with the team in health related practices and can work as an effective team member.
10) It acts in accordance with the ethical principles and values of midwifery profession.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Using the concepts and theories that constitute the basis of care, they know and plan appropriate initiatives in health protection and development.	3
2)	Uses the basic scientific knowledge about health, social and behavioral sciences in midwifery practices through information and communication technologies.	3
3)	In the period between the formation of the pregnancy and the birth, it can give the qualified care which is in need of normal / risk pregnant and his / her family.	3
4)	They can meet the care needs of the pregnant woman and her family during labor and can carry out qualified care and appropriate procedures specific to normal birth stages.	3
5)	Can meet the care needs of normal / risky woman, newborn and family at the postpartum period and make appropriate attempts.	3
6)	To be able to define common gynecological problems in women and to plan and implement necessary care and interventions and to do health education on this subject.	3
7)	It can provide health education and counseling services for women's reproductive health, women of all walks of life and all ages.	3
8)	Performs midwifery practices in line with evidence-based care principles.	3
9)	It establishes positive communication / cooperation with the team in health related practices and can work as an effective team member.	2
10)	It acts in accordance with the ethical principles and values of midwifery profession.	2

Assessment & Grading

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