Psychology | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI007 | ||||
Course Name: | Entrepreneurship in Dietetics | ||||
Semester: |
Fall Spring |
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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) Have the theoretical knowledge in major sub areas of psychology. | ||||||||||||||
2) Apply psychological consepts and theories in a variety of applied settings | ||||||||||||||
3) Identify and explain the cognitive, emotional and behavioral processes of human. | ||||||||||||||
4) Evaluate evidence and assumptions in a scientific and critical view. | ||||||||||||||
5) Collect and analyze the research data and report the findings in accordance to ethical publication rules. | ||||||||||||||
6) Develop and utilize measurement tools for psychological phenomena. | ||||||||||||||
7) Have the skills and abilities to follow advances in psyhology and other related sciences. | ||||||||||||||
8) Have the skills and abilities to work effectively on individual and group based. | ||||||||||||||
9) Have the skills and abilities to communicate in a clear and effective manner in national and international settings. | ||||||||||||||
10) Behave in accordance to the professional code of ethics applied to psychology. | ||||||||||||||
11) Be unprejudiced and equal to various identity groups based on such as age, gender, language, race, religion and social class in scientific and professional acitivities. | ||||||||||||||
12) Have enhanced awareness of universal values as well as human and animal rights. | ||||||||||||||
13) Master a foreign language at least B1 level of European Language Portfolio. | ||||||||||||||
14) Master the computer softwares within information and communication technologies at least European computer driving licence. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Have the theoretical knowledge in major sub areas of psychology. | |
2) | Apply psychological consepts and theories in a variety of applied settings | |
3) | Identify and explain the cognitive, emotional and behavioral processes of human. | |
4) | Evaluate evidence and assumptions in a scientific and critical view. | |
5) | Collect and analyze the research data and report the findings in accordance to ethical publication rules. | |
6) | Develop and utilize measurement tools for psychological phenomena. | |
7) | Have the skills and abilities to follow advances in psyhology and other related sciences. | |
8) | Have the skills and abilities to work effectively on individual and group based. | |
9) | Have the skills and abilities to communicate in a clear and effective manner in national and international settings. | |
10) | Behave in accordance to the professional code of ethics applied to psychology. | |
11) | Be unprejudiced and equal to various identity groups based on such as age, gender, language, race, religion and social class in scientific and professional acitivities. | |
12) | Have enhanced awareness of universal values as well as human and animal rights. | |
13) | Master a foreign language at least B1 level of European Language Portfolio. | |
14) | Master the computer softwares within information and communication technologies at least European computer driving licence. |
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 |