International Trade | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI157 | ||||
Course Name: | Entrepreneurship and marketing | ||||
Semester: | Spring | ||||
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: | Face to face | ||||
Course Coordinator: | Dr. YALÇIN YAMAN DURUSOY | ||||
Course Lecturer(s): | Yaman Durusoy | ||||
Course Assistants: |
Course Objectives: | after graduation, students will step into real life, learn basic entrepreneurship, marketing classification and properties. |
Course Content: | The course will be explained and followed from the prepeared booklet. In the general classroom eviroment, questions, answers and discussions will be studied, participation in the course will be 30%. Average score of passing: “60” |
The students who have succeeded in this course;
1) To be able to perceive multi-dimensional in the context of critical thinking cencept 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 | |
11) | International marketing and new developments | |
12) | Efficiency faktor in entrepreneurship and marketing | |
13) | Total quality management and productivity relationship | |
14) | Final exam |
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) Possess all the expertise and skills related to foreign trade required for business life. | |||||||
2) Knows the legislation regarding foreign trade. | |||||||
3) Knows the necessary information and documents regarding foreign trade. | |||||||
4) Effectively recognizes, collects and uses the data required to solve well-defined problems in this field; uses the theoretical knowledge and intellectual skills required for practice. | |||||||
5) Acts in accordance with professional ethical principles in relations with stakeholders. | |||||||
6) Continues to learn about his profession independently and turns what he has learned into practice. | |||||||
7) Has sufficient knowledge of foreign languages in the professional field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Possess all the expertise and skills related to foreign trade required for business life. | |
2) | Knows the legislation regarding foreign trade. | |
3) | Knows the necessary information and documents regarding foreign trade. | |
4) | Effectively recognizes, collects and uses the data required to solve well-defined problems in this field; uses the theoretical knowledge and intellectual skills required for practice. | |
5) | Acts in accordance with professional ethical principles in relations with stakeholders. | |
6) | Continues to learn about his profession independently and turns what he has learned into practice. | |
7) | Has sufficient knowledge of foreign languages in the professional field. |
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 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 13 | 26 |
Presentations / Seminar | 13 | 26 |
Homework Assignments | 13 | 26 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 124 |