Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) The student will know the concept and process of entrepreneurship
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2) Students will be able to master creativity and innovation processes in entrepreneurship
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3) The student will know how to buy an existing business or to enter into a franchising system
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4) The student will be able to create business model and strategies
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5) The student will know all components of business plans and will be able to prepare one.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Concept and Types of Entrepreneurship and Ethics in Entrepreneurship |
Textbook and notes, reading suggestions, internet research
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2) |
Economic, Social and Cultural Foundations of Entrepreneurship |
Textbooks and notes, reading suggestions, internet research
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3) |
Business Model, Entrepreneurship Processes and Business Idea |
Textbooks and notes, reading suggestions, internet research
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4) |
Business Model, Entrepreneurship Processes and Business Idea |
Textbooks and notes, reading suggestions, internet research
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5) |
Business Model, Entrepreneurship Processes ve Business Idea |
Textbooks and notes, reading suggestions, internet research
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6) |
Design for Entrepreneurship |
Textbooks and notes, reading suggestions, internet research
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7) |
Entrepreneurship Climate |
Textbooks and notes, reading suggestions, internet research
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8) |
Mid-term exam |
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9) |
Franchising and Acquisition |
Textbooks and notes, reading suggestions, internet research
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10) |
Starting a Business |
Textbooks and notes, reading suggestions, internet research
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11) |
Termination of the Initiative: Liquidation, Bankruptcy and Merger |
Textbooks and notes, reading suggestions, internet research
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12) |
Project Presentation |
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13) |
Project Presentation |
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14) |
Project Presentation |
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Course Notes / Textbooks: |
- Girişimcilik ve İş Kurma T.C. Anadolu Üniversitesi Yayını (2015) Prof.Dr. Yılmaz Ürper, Yrd. Doç. Dr. B. Tuğberk Tosunoğlu, Doç. Dr. C. Hakan Kağnıcıoğlu, Doç. Dr. Mehmet Başar, Yrd. Doç. Dr. A. Emre Demirci, Prof. Dr. Necdet Sağlam.
- Girişimcilik, Temel Kavramlar, Girişimcilik Türleri, Girişimcilikte Güncel Konular, 2017, Cinius Yayınları.
- Girişimcilik Okulu, E. Aysan Doğaner, 2014, Kuraldışı Yayıncılık.
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References: |
Internet ve basından güncel konular
Internet and press
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
It has basic knowledge required by culinary art. |
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1.1 Has knowledge about the theories, facts, concepts and principles related to the field. |
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1.2 Have basic knowledge and background on basic cooking and service techniques. |
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1.3 It specializes in processes ranging from the preparation of raw or raw foods and beverages to the presentation process. |
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1.4 Learn important principles about domestic and foreign kitchens. |
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1.5 Knows the basic principles of certain cuisines of the country and the world. |
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2) |
to know all the processes related to food and beverage production from the purchasing stage to the presentation stage and to solve the problems that may arise in these processes. |
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2.1 Gıda hijyeni, satın alma ve depolama ilkelerini açıklar. |
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2.2 Have basic knowledge about management of food and beverage companies and organizations. |
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3) |
To plan the physical environment related to the kitchen, to recognize, use and protect the equipment, tools and technologies. |
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3.1 It prepares the food and beverage demands of the guests in the institution where it works. |
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3.2 Applies sanitation and safety rules in the kitchen. |
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4) |
For a half-year, it applies theoretical knowledge that it learns in business life |
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4.1 Experience all processes in business life. |
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4.2 It takes part in activities related to the field of education in a company operating in its field. |
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4.3 Compares theoretical knowledge with practice. |
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4.4 They compile the knowledge and experience gained in the field. |
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5) |
S/he acquires the competencies that develop in line with the expectations of business world and the society defined as the institutional outcomes of our university on the basic level in relation with his/her field. |
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5.1 Acquires competency of analyzing and solving the problems. |
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5.2 Has ethical and social responsibility awareness. |
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5.3 Takes responsibility as a team member in the works and transactions related to the field. |
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5.4 He is aware of written, verbal communication and interaction. |
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5.5 It follows the developments in advanced technologies and digital transformation. |
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5.6 Gains awareness of lifelong learning. |
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5.7 Has awareness of citizenship competence. |
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5.8 Evaluates the developments in the field with an entrepreneurial understanding. |
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5.9 Gains the competence to communicate in a Foreign Language (English) defined at least A2 level of the European Language Portfolio. (At the B1 level for programs whose teaching language is English). |
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WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
14 |
2 |
28 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
14 |
2 |
28 |
Presentations / Seminar |
0 |
0 |
0 |
Project |
0 |
0 |
0 |
Homework Assignments |
1 |
6 |
6 |
Total Workload of Teaching & Learning Activities |
- |
- |
62 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
2 |
1 |
2 |
Midterms |
1 |
1 |
1 |
Semester Final Exam |
1 |
1 |
1 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
4 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
66 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
4 |