Entrepreneurship (ISL409) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Entrepreneurship ISL409 General Elective 4 0 0 3 5
Pre-requisite Course(s)
N/A
Course Language Turkish
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Drill and Practice, Observation Case Study.
Course Coordinator
Course Lecturer(s)
  • Instructor Dr. Burcu Tosun
Course Assistants
Course Objectives In recent years entrepreneurship has become a global dream for lots of people all over the world, but only very few understand the importance of entrepreneurship and dare to turn their dreams into reality. Though starting a new business from a scratch requires certain personal traits, as passion, self-belief, high self-motivation and courage, which are sometimes hard to develop, and high level of devotion as making your own business work takes a lot of time, in exchange it provides dozens of benefits. The entrepreneur who is a business leader looks for ideas and puts them into effect in fostering economic growth and development. Entrepreneurship is one of the most important input in the economic development of a country. The aim of the course is to provide the students, which are the entrepreneur candidates of the future, the basic necessary information about starting a new business, creating business ideas, risks and advantages of entrepreneurship and how to reduce the risks of entrepreneurship.
Course Learning Outcomes The students who succeeded in this course;
  • Students' perspectives of entrepreneurship become more realistic and comprehensive.
  • Students can generate an innovative business idea.
  • Students can write a comprehensive business plan.
  • Students can start a start-up.
Course Content The nature, importance and history of entrepreneurship, the entrepreneurial mind, creativity, innovation and the business idea, marketing and financial planning, franchising, entrepreneurial strategy and strategic management in operations, entrepreneurship background of Turkey, changes in Turkish entrepreneurial features and activities, characteris

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 What is entrepreneurship? Course slides Chapter1
2 Who is entrepreneur? What is the difference between manager and entrepreneur? Course slides Chapter2
3 Myths about entrepreneurship Course slides Chapter3
4 Entrepreneurship in Turkey Course slides Chapter4
5 Risks of entrepreneurship and how to reduce them Course slides Chapter5
6 Steps of starting a business Course slides Chapter6
7 Developing business ideas Course slides Chapter7
8 Mid Term Exam Course slides Chapters 1-7
9 Business plan Course slides Chapter8
10 Marketing research and management Course slides Chapter9
11 Human resource planning and management Course slides Chapter10
12 Feasibility study and production management Course slides Chapter11
13 Financial planning and management Course slides Chapter12
14 Creativity and innovation Course slides Chapter13
15 Writing KOSGEB business plan Course slides Chapter14
16 Final Exam Course slides Chapters 1-14

Sources

Other Sources 1. Ders notları, ders slaytları

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 2 20
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 40
Final Exam/Final Jury 1 40
Toplam 4 100
Percentage of Semester Work 60
Percentage of Final Work 40
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8 Can make all necessary dietary adjustments where special nutrition is required.
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 10 3 30
Presentation/Seminar Prepration
Project
Report
Homework Assignments 2 10 20
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 10 10
Prepration of Final Exams/Final Jury 1 18 18
Total Workload 126