Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI154 | ||||
Course Name: | Financial Analysis | ||||
Semester: | Fall | ||||
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) 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. |
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 |