ECTS - Entrepreneurship and Innovation Seminars

Entrepreneurship and Innovation Seminars (MAN437) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Entrepreneurship and Innovation Seminars MAN437 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, Demonstration, Discussion, Drill and Practice, Team/Group, Brain Storming.
Course Coordinator
Course Lecturer(s)
  • Instructor Dr. Burcu Tosun
Course Assistants
Course Objectives
Course Learning Outcomes The students who succeeded in this course;
  • Getting the skills for comparing the theorical knowledge and the experience of business men with each other and interpreting that comparison
  • Developing the ability of studying in a group
  • Developing the ability of brain storming
  • Getting the knowledge about fundamentals of entrepreneurship and innovation and interpreting those knowledge
Course Content Fundamental concepts of entrepreneurship, personal characteristics of entrepreneurs, innovative thinking techniques, barriers of innovation, internal and external factors of entrepreneurship, intrapreneurship, strategic management and planing, alternative ways of launching a business, business plan and fundamental elements of busines plan

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Fundamentals of entrepreneurship Research
2 Foundations of innovation Research
3 Presentation of the speaker Research
4 Discussing and interpretting the presentation of last week Research
5 Presentation of the speaker Research
6 Discussing and interpretting the presentation of last week Research
7 Presentation of the speaker Research
8 Discussing and interpretting the presentation of last week Research
9 Midterm exam Research
10 Presentation of the speaker Research
11 Discussing and interpretting the presentation of last week Research
12 Group study Brain storming
13 Group study Brain storming
14 Presentation of the speaker Research
15 Discussing and interpretting the presentation of last week Research
16 Final exam Research

Sources

Other Sources 1. Konuşmalar, sunumlar, tartışmalar

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 6 15
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 15
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 30
Final Exam/Final Jury 1 40
Toplam 9 100
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 5 5 25
Presentation/Seminar Prepration
Project
Report
Homework Assignments 1 15 15
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 15 15
Prepration of Final Exams/Final Jury 1 25 25
Total Workload 128