Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI210 | ||||
Course Name: | Entrepreneurship Applications | ||||
Semester: | Spring | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
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. GÜLSÜM GÖKGÖZ | ||||
Course Lecturer(s): | Dr. Cem Duran | ||||
Course Assistants: |
Course Objectives: | This course is designed to help students understand the important role of technological innovation in the entrepreneurial process and to understand the process of setting up new technology-based initiatives. |
Course Content: | Giving theoretical information about entrepreneurship and business planning, examination of successful business models, preparation business plan and presentation. |
The students who have succeeded in this course;
1) Understanding the dynamic role of entrepreneurship and small businesses 2) Organizing and Managing a Small Business 3) Financial Planning and Control 4) Forms of Ownership for Small Business 5) Strategic Marketing Planning 6) New Product or Service Development 7) Business Plan Creation |
Week | Subject | Related Preparation |
1) | Entrepreneurship Theory (Entrepreneur, entrepreneurship, basic concepts about entrepreneurship) | |
2) | Entrepreneurship Process (Business idea development and creativity) | |
3) | Dynamics of New Economy | |
4) | Internet and Marketing | |
5) | Business Plan Concept and Preparation | |
6) | Business Plan Concept and Preparation | |
7) | Case 1 - Entrepreneurship | |
8) | Midterm Exam | |
9) | Case 2 - Finance in Entrepreneurship | |
10) | Case 3 - Human Resources in Entrepreneurship | |
11) | Case 4 - Marketing in Entrepreneurship | |
12) | Case 5 - Investor Presentation | |
13) | Business Plan Presentations | |
14) | Business Plan Presentations | |
15) | Business Plan Presentations | |
16) | Finals Week |
Course Notes / Textbooks: | Özmen, Şule (2013), Ağ Ekonomisinde Yeni Ticaret Yolu E-Ticaret, Genişletilmiş 5.Baskı, Bilgi Üniversitesi Yayınları. |
References: | Özmen, Şule (2013), Ağ Ekonomisinde Yeni Ticaret Yolu E-Ticaret, Genişletilmiş 5.Baskı, Bilgi Üniversitesi Yayınları. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
|||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 | % 30 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Homework Assignments | 5 | 25 |
Midterms | 1 | 15 |
Final | 1 | 30 |
Total Workload | 118 |