| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI012 | ||||
| Course Name: | Fundamentals of Entrepreneurship | ||||
| Semester: |
Fall Spring |
||||
| Course Credits: |
|
||||
| Language of instruction: | |||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. PINAR ÖZUYAR | ||||
| Course Lecturer(s): | Pınar Özuyar | ||||
| Course Assistants: |
| Course Objectives: | Regardless of their field of study, it is aimed that students will be endorsed with a basic understanding of entreperneurship aiming to keep in mind this understanding thorughout their programs. |
| Course Content: | The entrepreneurial thinking structure is becoming more and more important not only for start-ups but also for in-company breakthroughs. On the other hand, the priorities of Turkey and the World effects and offers opportunities and threats to these entrepreneurial ideas. With this approach, fundamentals of entrepreneurship, change, and the priority issues in the world will be explained to students on an introductory level regardless of the program. Although mainly all entrepreneurship discussion focuses on the business world, it aims to convey a general understanding with different case reports. |
|
The students who have succeeded in this course;
1) Explain the principles of entrepreneurship. 2) Uderstand the basic terms regarding entrepreneurship. 3) Define social entrepreneurship. 4) Recognize and define the relevance of selected global issues and entrepreneurship 5) Define the scope and contents of business plans and other necessary plans for entrepreneurship. |
| Week | Subject | Related Preparation |
| 1) | Basic Concepts: idea, inventor, invention, entrepreneur, entrepreneurship, manager, innovation and others | To be given in class |
| 2) | Basic Concepts: idea, inventor, invention, entrepreneur, entrepreneurship, manager, innovation and others | To be given in class |
| 3) | Awareness: global crosscutting issues on sustainable development | To be given in class |
| 4) | Awareness: global crosscutting issues on sustainable development | To be given in class |
| 5) | Awareness: global crosscutting issues on sustainable development | To be given in class |
| 6) | Basic Concepts: sectors, classifications, coding | To be given in class |
| 7) | Basic Concepts: company types and ownerships | To be given in class |
| 8) | Basic Concepts: global assessments, competition, related administrative structures | To be given in class |
| 9) | Basic Concepts: global assessments, competition, related administrative structures | To be given in class |
| 10) | Tools: business establishment | To be given in class |
| 11) | Tools: business establishment | To be given in class |
| 12) | Tools: business plans and sub-plans | To be given in class |
| 13) | Tools: business plans and sub-plans | To be given in class |
| 14) | Tools: Financial resources | To be given in class |
| Course Notes / Textbooks: | Derste verilecektir/ To be given in class |
| References: | Derste verilecektir/ To be given in class |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
| Project | 1 | % 80 |
| Final | 1 | % 20 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 80 | |
| PERCENTAGE OF FINAL WORK | % 20 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 1 | 3 | 56 | |||
| Project | 1 | 70 | 70 | ||||
| Total Workload | 126 | ||||||