| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI025 | ||||
| Course Name: | Fundamentals of Entrepreneurship | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. ÖZLEM NUR BESLER | ||||
| Course Lecturer(s): |
Öğr. Gör. ÖZLEM NUR BESLER |
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| Course Assistants: |
| Course Objectives: | The aim of this course is to enable students to have knowledge about the characteristics that can be established in their business, and to enable them to acquire the necessary equipment in order to develop them. |
| Course Content: | Entrepreneurs are in the focus of the course. In this context, the nature of the environment in which an entrepreneur operates and the characteristics of an entrepreneur manager are covered. This course will focus on the conceptual framework of entrepreneurship, priority areas, basic functions, financing, process, culture, local and international context of entrepreneurship. Students will be able to identify and develop the entrepreneurship features that exist in this course. |
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The students who have succeeded in this course;
1) 1. Students will be able to question the entrepreneurial features. It allows you to compare the activities described in relation to the types of entrepreneurship. 2) 2. Develop their own entrepreneurship skills by evaluating the entrepreneurial characteristics in successful entrepreneurship stories. 3) 3. By learning the obstacles and incentives in entrepreneurship, students compare opportunities related to the appropriate sector. 4) 4. Based on examples of successful entrepreneurship, he constructs his career plan as an entrepreneur. |
| Week | Subject | Related Preparation |
| 1) | Basic Concepts of Economics, the Concept of Entrepreneurship and Development | |
| 2) | Entrepreneurship Culture | |
| 3) | Entrepreneurship and Ethics | |
| 4) | Priority Areas of Entrepreneurship | |
| 5) | Innovation Management | |
| 6) | Competition Analysis in Entrepreneurship | |
| 7) | Strategic Cooperation In Entrepreneurship | |
| 9) | Basic Functions Of Enterprises | |
| 10) | Marketing Management In Entrepreneurship | |
| 11) | The Financing Of Entrepreneurship | |
| 12) | Entrepreneurship and Innovation in Public Administration | |
| 13) | Social Entrepreneurship Against Commercial Entrepreneurship in Solving Social Problems | |
| 14) | Entrepreneurship Globalization Relationship |
| Course Notes / Textbooks: | Kahraman Çatı, Girişimcilik ve İnovasyon Yönetimi, Ankara: Nobel Akademik Yayıncılık; 1.Baskı, 2016. |
| References: | Hasan Altın, Emine Başar, Vural Doğan. Meslek Yüksekokulları İçin Girişimcilik, Ankara: Nobel Yayın Dağıtım, 2017. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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| 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. | 2 | 2 | 2 | |||||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 1 | |||||||||||||
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 35 |
| Final | 1 | % 45 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 2 | 3 | 70 | |||
| Study Hours Out of Class | 14 | 0 | 2 | 28 | |||
| Midterms | 1 | 8 | 1 | 9 | |||
| Final | 1 | 17 | 1 | 18 | |||
| Total Workload | 125 | ||||||