ENTREPRENEURSHIP PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GIR402	ENTREPRENEURSHIP	7	4	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to develop entrepreneurial characteristics by equipping students with theoretical and practical information related to entrepreneurship.
Contents of the Course Unit:	Basic Concepts of Entrepreneurship and Entrepreneurship, Enterprising Become Process, Entrepreneurship and History in the World and Turkey, Entrepreneurship Type and Entrepreneurial Culture, Successful Entrepreneurship Stories, Business İdea Resources, Marketing Survey, New Business İdeas, Venture Capital and Other Raising of Capital Methods, Entrepreneurial Establishment Process, Management Function of Small Business and New Management Approaches, Production Function and Planning of Small Business, Marketing Structure of Small Business, Problems and Marketing Techniques, Human Resources and Public Relations Functions of Small Businesses, Financial Structure of Small Business, Problems and Financing Techniques, Work Plan Preparation

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the concept and types of entrepreneurship as part of entrepreneurship theory.
Prepares a business plan with the informations learned in the course toward new business ideas.
Analyses the methods used by entrepreneurs when establishing new initiatives
Distinguishes the differences between SME management and classical business management
Examines self- entrepreneurship characteristics by evaluating successful entrepreneurship stories.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Entrepreneurship and Basic Concepts Related to Entrepreneurship	Expression and Discussion
2	Reading Book , Browsing The Sources of İnternet	Entrepreneurship and History in the World and Turkey, Entreprenuirel Process	Expression and Discussion
3	Reading Book , Browsing The Sources of İnternet	Entrepreneurship Types and Entrepreneurial Culture,	Expression and Discussion
4	Applied Preparation, Browsing The Sources of İnternet	Sucessful Entrepreneurship Stories	Expression and Discussion
5	Reading Book , Browsing The Sources of İnternet	Business İdea Resources, Marketing Survey	Expression and Discussion
6	Reading Book , Browsing The Sources of İnternet	Venture Capital and Other Raising of Capital Methods,	Expression and Discussion
7	Reading Book , Browsing The Sources of İnternet	Entrepreneurial Establishment Process	Expression and Discussion
8	-	MID-TERM EXAM	-
9	Reading Book , Browsing The Sources of İnternet	Management Function of Small Business and New Management Approaches	Expression and Discussion
10	Reading Book , Browsing The Sources of İnternet	Production Function and Planning of Small Business,	Expression and Discussion
11	Reading Book , Browsing The Sources of İnternet	Marketing Structure of Small Business, Problems and Marketing Techniques,	Expression and Discussion
12	Reading Book , Browsing The Sources of İnternet	Resources and Public Relations Functions of Small Businesses,	Expression and Discussion
13	Reading Book , Browsing The Sources of İnternet	Teknikleri Financial Structure of Small Business, Problems and Financing Techniques,	Expression and Discussion
14	Applied Preparation, Browsing The Sources of İnternet	Work Plan Preparation	Application, Presentation
15	Applied Preparation, Browsing The Sources of İnternet	Work Plan Preparation	Application, Presentation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
John, B., Tidd, J. (2018), İnovasyon ve Girişimcilik, Nobel Akademik Yayıncılık, Ankara
John, B., Tidd, J. (2007), Innovation and Entrepreneurship, Nobel
Mellor, R. (2008). Entrepreneurship for everyone: A student textbook. Sage, California
Kiyosaki, R.T. (2018), Zengin Baba, Yoksul Baba, Alfa Yayıncılık, İstanbul
Kiyosaki, R.T. (2000), Rich Dad Poor Dad, Warner Books Ed., New York

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines
2	Will be able to create individual menus using the principle of healthy eating plate.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	13	1	13
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	1	1	1
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	6	4	24
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	3	3	9
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	53	0	133