Architecture (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI007 | ||||
Course Name: | Entrepreneurship in Dietetics | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | |||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Dr. YALÇIN YAMAN DURUSOY | ||||
Course Lecturer(s): |
Dr. YALÇIN YAMAN DURUSOY |
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Course Assistants: |
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. |
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. |
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 |
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 Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | |||||||||||||||
1) She/he gains knowledge of and develops values on technical, aesthetic, cultural, historical, social and ethical dimensions of architecture with a scientific and critical approach. | |||||||||||||||
2) She/he integrates architectural practice with environmental, economic and social sustainability principles. | |||||||||||||||
3) She/he has the knowledge and ability to provide and implement interactions between urban planning, urban design and architectural projects. | |||||||||||||||
4) Gains the ability to identify architectural potentials and problems based on data collection, analysis, interpretation and critical thinking, in order to cultivate concepts and determine strategies for action. | |||||||||||||||
5) She/he is able to interrelate theory, design and construction practices. | |||||||||||||||
6) She/he will be able to produce architectural design, presentation, implementation, management and supervision stages both independently and collectively for different contexts and scales and through a responsive approach to social, functional, technical and aesthetic requirements. | |||||||||||||||
7) In addition to traditional methods, she/he interactively uses the emerging information technologies required by the field. | |||||||||||||||
8) To analyze and document the historical and conservation characteristics of the built environment; taking into account of the balance between protection and use, she/he has the ability and necessary knowledge in renovation and restoration issues. | |||||||||||||||
9) She / he gains the ability to cooperate with different disciplines on the conception and design of the built environment, as an individual and/or as a team member. | |||||||||||||||
10) Has knowledge on and comprehension of professional ethics and codes of conduct, legal and managerial regulations, standards, rights and responsibilities and processes in the field of architecture. | |||||||||||||||
11) Can produce design, know-how and knowledge for the improvement of different and changing social needs, and for the enhancement of life quality. | |||||||||||||||
12) She/he has the knowledge and responsibility to design solidly built structures and takes into account of the risks of natural disaster. | |||||||||||||||
13) She/he monitors new developments in architectural theory and practice and is open to lifelong learning. | |||||||||||||||
14) She/he takes responsibility for the improvement of social consciousness in the field of architecture, and for the endorsement and defense of ecological and urban rights. | |||||||||||||||
15) Has architectural communication skills in a foreign language. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | She/he gains knowledge of and develops values on technical, aesthetic, cultural, historical, social and ethical dimensions of architecture with a scientific and critical approach. | |
2) | She/he integrates architectural practice with environmental, economic and social sustainability principles. | |
3) | She/he has the knowledge and ability to provide and implement interactions between urban planning, urban design and architectural projects. | |
4) | Gains the ability to identify architectural potentials and problems based on data collection, analysis, interpretation and critical thinking, in order to cultivate concepts and determine strategies for action. | |
5) | She/he is able to interrelate theory, design and construction practices. | |
6) | She/he will be able to produce architectural design, presentation, implementation, management and supervision stages both independently and collectively for different contexts and scales and through a responsive approach to social, functional, technical and aesthetic requirements. | |
7) | In addition to traditional methods, she/he interactively uses the emerging information technologies required by the field. | |
8) | To analyze and document the historical and conservation characteristics of the built environment; taking into account of the balance between protection and use, she/he has the ability and necessary knowledge in renovation and restoration issues. | |
9) | She / he gains the ability to cooperate with different disciplines on the conception and design of the built environment, as an individual and/or as a team member. | |
10) | Has knowledge on and comprehension of professional ethics and codes of conduct, legal and managerial regulations, standards, rights and responsibilities and processes in the field of architecture. | |
11) | Can produce design, know-how and knowledge for the improvement of different and changing social needs, and for the enhancement of life quality. | |
12) | She/he has the knowledge and responsibility to design solidly built structures and takes into account of the risks of natural disaster. | |
13) | She/he monitors new developments in architectural theory and practice and is open to lifelong learning. | |
14) | She/he takes responsibility for the improvement of social consciousness in the field of architecture, and for the endorsement and defense of ecological and urban rights. | |
15) | Has architectural communication skills in a foreign language. |
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 |