DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010003014 | ||||||||
Ders İsmi: | Entrepreneurship and Inovation | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
|
||||||||
Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi Elif TARAKÇI |
||||||||
Course Assistants: |
Course Objectives: | This course aims to raise awareness in students about entrepreneurship and introduce the practices they will use in their careers. It is aimed to understand the importance of entrepreneurship, to discover their own entrepreneurial personality traits, to gain the necessary knowledge and skills to be an entrepreneur, and to learn these competencies practically by transforming a business idea into a business model. |
Course Content: | Entrepreneurship and innovation course content generally reveals how the entrepreneurship process occurs in basic disciplines by addressing entrepreneurship and innovation processes, methods, tools and success factors. The course will enable them to recognize the entrepreneurial ecosystem, learn teamwork, develop an innovative business idea based on their observations, make a feasibility study for this business idea and create a business model. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Entrepreneurship and Concepts Related to Entrepreneurship, History of Entrepreneurship | Lecture Notes |
2) | Characteristics of Entrepreneur, Entrepreneurship and Culture | Lecture Notes |
3) | Types of Entrepreneurship, Entrepreneurial Decision Making Process and Factors Affecting Entrepreneurship, Advantages and Disadvantages of Entrepreneurship, Success Factors in Entrepreneurship | Lecture Notes |
4) | The Role of Entrepreneurship in Economic Development, Entrepreneurship in the World and in Turkey | Lecture Notes |
5) | Digitalization and Social Entrepreneurship | Lecture Notes |
6) | Risk Management in Entrepreneurship Successes/Failures | |
7) | Midterm Exam | |
8) | Innovation and Business Model Innovation | Lecture Notes |
9) | Business Idea Development, Business Idea Development Methods | Lecture Notes |
10) | Business model | Lecture Notes |
11) | Business Plan | Lecture Notes |
12) | Business Model Implementation | Lecture Notes |
13) | Networking, Elevator Pitch | Lecture Notes |
14) | Presentation Preparation Techniques, Pitch Deck | Lecture Notes |
15) | Presentations | |
16) | End-Of-Term Exam |
Course Notes / Textbooks: | Ders Notları |
References: | Girişimcilik, Prof. Dr. Seyhun Doğan, İstanbul Üniversitesi, 2015. |
Ders Öğrenme Kazanımları | 1 |
|||||||||
---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
Alan Çalışması | |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Bireysel çalışma ve ödevi | |
Grup çalışması ve ödevi | |
Okuma | |
Seminar | |
Soru cevap/ Tartışma | |
Teknik gezi |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
total | % |