ECTS - Financial Literacy and Legislation for Entrepreneurs
Financial Literacy and Legislation for Entrepreneurs (MAN328) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Financial Literacy and Legislation for Entrepreneurs | MAN328 | General Elective | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer. |
| Course Lecturer(s) |
|
| Course Objectives | Nowadays, every individual is faced with daily financial and economic issues in the economic environment in any way whatever the profession. When he / she gains earnings or makes any kind of spending, he / she is always faced with tax liability and must use a document when buying / selling any service. When there are tenants or lessees, they still face some tax issues. Again, when it is to establish a new business or be responsible for an established enterprise, it is faced with both tax laws and obligations stipulated by trade and other laws. If he has established a business or wants to establish a business with his entrepreneurial spirit, he has to know or know the president as to what kind of taxes, insurance privileges they have, what kind of obligations they will have in the organization and then. These are things that a normal citizen should be aware of. For these, although it is not detailed information, it would be of great advantage to learn summary information from a component. |
| Course Learning Outcomes |
The students who succeeded in this course;
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| Course Content | Tax legislation, business law information and obligations related to legal legislation in start ups, different company and business types and selection principles, interpretation of financial statements (balance sheet, income statement, cash flow statement). |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | What is a business? What are their functions? What is Finance and Accounting? What tasks does it perform? What are the criteria for leaving accounting and finance? What types of companies are we classifying companies? Companies based on individual business, ordinary partnership, commercial partnerships, limited / unlimited liability | |
| 2 | What are the obligations to be fulfilled according to the type of company when the company is wanted to be established? | |
| 3 | What kind of incentives can be benefited when starting as an entrepreneur? What are the possibilities? Ways to follow to take advantage of them. | |
| 4 | commonly encountered types of taxes in Turkey, what are the duties and fees? Types of earnings in Income Tax - Tax Declaration | |
| 5 | Quality of Value Added Tax, What are the commercial documents to be used in any purchase or sale as a company and as an individual? | |
| 6 | Presentation of the books to be kept - Bookkeeping by business account | |
| 7 | Midterm Exam | |
| 8 | What are Financial Statements? Types of balance sheet, formal structure, balance sheet balance, What is an account? Establishing the relationship with the balance sheet | |
| 9 | Examination of assets in the balance sheet, basic principles, interpretations | |
| 10 | Examination of resources in the balance sheet, basic principles, interpretations | |
| 11 | Introducing the Profit and Loss Statement, partitioning, interpretation | |
| 12 | Introducing the Profit and Loss Statement, partitioning, interpretation | |
| 13 | Introduction of Cash Flow Statement, partitioning, interpretation | |
| 14 | Vertical Analysis and Interpretation of Financial Statements | |
| 15 | Vertical Analysis and Interpretation of Financial Statements | |
| 16 | Final Exam |
Sources
| Course Book | 1. Orhan Sevilengül - Genel Muhasebe |
|---|---|
| 2. Sacit Önen -Türk Vergi Sistemi | |
| Other Sources | 3. Türk Ticaret Kanunu |
| 4. Vergi Usul Kanunu | |
| 5. Gelir Vergisi Kanunu | |
| 6. Teşvik Mevzuatı |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 5 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 20 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 4 | 95 |
| Percentage of Semester Work | |
|---|---|
| Percentage of Final Work | 100 |
| 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 | 14 | 2 | 28 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 20 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 25 | 25 |
| Total Workload | 131 | ||