Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI154 | ||||
Course Name: | Financial Analysis | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | Turkish | ||||
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 the course is to teach the students the basics of arranging the business charts, transferring the necessary information about the financial statements, and information about the preparation process of the analytical tables. Thus, they must be knowledgeable about how to interpret financial statements that come to the analysis phase with the help of analysis techniques. |
Course Content: | Presentation of general information about financial statements, main financial statements; analysis of financial statement report and income statement, supplementary statements, financial analysis techniques and application of these techniques to basic financial tables, analysis of ratios and financial tables. |
The students who have succeeded in this course;
1) The financial outputs of the enterprises are compared periodically and sectorially through the financial statements. 2) Businesses are interpreted by means of analysis techniques through financial statements, 3) Financial analysis results of the enterprises are reported, 4) Analysis of financial statements of enterprises examines elements of financial statements. |
Week | Subject | Related Preparation |
1) | Financial Tables-1 | |
2) | Financial Tables-2 | |
3) | Financial Tables-3 | |
4) | Financial Analysis-1 | |
5) | Financial Analysis Techniques-1 | |
6) | Financial Analysis Techniques-2 | |
7) | Midterm | |
8) | Financial Analysis Techniques-3 | |
9) | Fund Flow Analysis | |
10) | Cash Flow Chart and Cash Flow Analysis | |
11) | Breakeven Point and Leverage Analysis | |
12) | Financial Failure in Firms | |
13) | Question Solution | |
14) | General Evaluation | |
15) | FINAL EXAM PERIOD |
Course Notes / Textbooks: | -Karaca, S. S. (2015). Finansal Tablolar Analizi. Fakülte Yayınevi. |
References: | Karaca, S. S. (2015). Finansal Tablolar Analizi. Fakülte Yayınevi. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 35 |
Final | 1 | % 45 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
total | % 100 |