Kodu |
Dersin Adı |
Yarıyıl |
Süresi(T+U) |
Kredisi |
AKTS Kredisi |
EKF201E |
MICROECONOMICS |
5 |
3 |
3 |
6 |
DERS BİLGİLERİ |
Dersin Öğretim Dili : |
İngilizce |
Dersin Düzeyi |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Dersin Türü |
Seçmeli |
Dersin Veriliş Şekli |
- |
Dersin Koordinatörü |
Assist.Prof. HATİCE MERVE BAYRAM |
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi |
|
Ders Ön Koşulu |
Yok |
AMAÇ VE İÇERİK |
Amaç: |
The objective of this course is to introduce economic concepts and basic instruments of the economy. |
İçerik: |
The content of this course comprises explanation of economic structure in which organization operates and the functioning of this structure, introduction of the economics, topics of price, utility, supply and demand, determination of equilibrium point and curves of supply and demand. The course also includes production and consumption theories, analysis of economic behaviors of companies and the economic terms being used in daily life. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
Economics, Economic Problem and Analysis, Capitalism and Market Mechanism |
The Process of Perfect Competitive Markets |
The Behaviours of Consumers and Demand |
Production Technology and Costs |
The Production and Pricing in Goods Market |
Input Pricing |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
Hafta |
Ön Hazırlık |
Konular |
Yöntem |
1 |
- |
Introduction to Microeconomics |
- |
2 |
- |
Economics, Economic Problem and Economic Analysis |
- |
3 |
- |
Supply and Demand |
- |
4 |
- |
Supply and Demand Elasticities |
- |
5 |
- |
Market Equilibrium in Perfectly Competitive Markets |
- |
6 |
- |
The Theory of Cardinal Utility |
- |
7 |
- |
Indifference Curves Theory: The Consumer Equilibrium |
- |
8 |
- |
MID-TERM EXAM |
- |
9 |
- |
Indifference Curves Theory: The Change in Consumer Equilibrium |
- |
10 |
- |
Production Technology |
- |
11 |
- |
The Costs of Production |
- |
12 |
- |
The Production and Pricing in Perfect Competition |
- |
13 |
- |
The Production and Pricing in Monopoly |
- |
14 |
- |
Labor Market and Wages: Perfect Competition |
- |
15 |
- |
Labor Market and Wages: Imperfect Competition |
- |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |
KAYNAKLAR |
Nicholson, Walter and Snyder, Christopher. Intermediate Microeconomics and Its Application. 11th edition, Mason: South-Western Cengage Learning, 2010. |
ÖLÇME VE DEĞERLENDİRME |
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi |
Etkinlik Sayısı |
Katkı Yüzdesi |
Açıklama |
(0) Etkisiz |
(1) En Düşük |
(2) Düşük |
(3) Orta |
(4) İyi |
(5) Çok İyi |
0 |
1 |
2 |
3 |
4 |
5 |
DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI
KNOWLEDGE |
Theoretical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
|
|
1 |
|
|
|
|
KNOWLEDGE |
Factual |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
|
|
1 |
|
|
|
|
SKILLS |
Practical |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Program Yeterlilikleri/Çıktıları |
Katkı Düzeyi |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
|
0 |
|
|
|
|
|
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
Öğrenme-Öğretme Etkinlikleri İş Yükü |
Öğrenme-Öğretme Etkinlikleri |
Etkinlik(hafta sayısı) |
Süresi(saat sayısı) |
Toplam İş Yükü |
Lecture & In-Class Activities |
14 |
3 |
42 |
Preliminary & Further Study |
14 |
2 |
28 |
Land Surveying |
0 |
0 |
0 |
Group Work |
0 |
0 |
0 |
Laboratory |
0 |
0 |
0 |
Reading |
0 |
0 |
0 |
Assignment (Homework) |
0 |
0 |
0 |
Project Work |
0 |
0 |
0 |
Seminar |
0 |
0 |
0 |
Internship |
0 |
0 |
0 |
Technical Visit |
0 |
0 |
0 |
Web Based Learning |
0 |
0 |
0 |
Implementation/Application/Practice |
0 |
0 |
0 |
Practice at a workplace |
0 |
0 |
0 |
Occupational Activity |
0 |
0 |
0 |
Social Activity |
0 |
0 |
0 |
Thesis Work |
0 |
0 |
0 |
Field Study |
0 |
0 |
0 |
Report Writing |
0 |
0 |
0 |
Final Exam |
1 |
1 |
1 |
Preparation for the Final Exam |
4 |
15 |
60 |
Mid-Term Exam |
1 |
1 |
1 |
Preparation for the Mid-Term Exam |
3 |
6 |
18 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
37 |
0 |
150 |
|
Genel Toplam |
150 |
|
|
Toplam İş Yükü / 25.5 |
5,9 |
|
|
Dersin AKTS(ECTS) Kredisi |
6,0 |
|