Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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END217 | GENERAL ACCOUNTING | 3 | 2 | 2 | 4 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEGİN AZARABADİ |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | Teaching fundamentals of accounting and principles. Introducing accounting systems. Expressing the accounting calculations. |
Contents of the Course Unit: | Fundamentals of accounting and principles Accounting systems Accounts chart End of period operations Preparing the financial statement |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Explain the basic concepts of accounting and its importance for business. |
They will be able to sort the financial statements generated to help decision makers make decisions. |
They will be able to identify financial statements generated to help information users make decisions. |
Balance sheet equality and the accounting period will explain the functioning. |
Bilayon will be able to explain the operation of accounts in the group of current assets. |
They will be able to make accounting records. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | General Introduction, Introduction to Accounting | - |
2 | - | Accounting Basic Concepts | - |
3 | - | Basic Accounting Equity and Financial Tables | - |
4 | - | Account Concept and Journal Article | - |
5 | - | Trial Balance and Auxiliary Accounts | - |
6 | - | Accounting Book and Documents | - |
7 | - | Accounting Books and Accounting Process | - |
8 | - | MID-TERM EXAM | - |
9 | - | Introduction to Uniform Chart of Accounts | - |
10 | - | Margin Account | - |
11 | - | Other Liquid Assets | - |
12 | - | Stocks and Bonds | - |
13 | - | Account Receivables | - |
14 | - | Stock Movements | - |
15 | - | Inventory Accounting: Interval Inventory - Continuous Inventory Methods | - |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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SEVİLENGÜL, O. (2016), General Accounting, Ankara: Gazi Publishing House |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It determines the risk by understanding the food regulations and legislation conditions.
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0 | |||||
2 |
Analyze the characteristic properties of food components.
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0 | |||||
3 |
They can take samples effectively, collect data through experimentation and analysis.
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0 | |||||
4 |
Performs microbiological analysis of foods.
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0 | |||||
5 |
Gains the ability to interpret and evaluate the data obtained.
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0 | |||||
6 |
They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Uses basic technical knowledge in basic mathematics and science subjects.
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4 | |||||
2 |
Has knowledge about food products and ingredients and uses this information in food processing.
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0 | |||||
3 |
Uses knowledge by doing research with different and up-to-date techniques in the field of food.
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0 | |||||
4 |
In the field of food, it adopts professional ethics and general moral values.
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0 | |||||
5 |
Uses food-related microbiological terms.
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0 | |||||
6 |
Gain knowledge of technology and preservation techniques in the field of food.
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0 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.
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0 | |||||
2 |
They take responsibility in the fields of production and/or R&D in the food industry.
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0 | |||||
3 |
They use information resources related to food safety and production technologies.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.
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0 | |||||
2 |
Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.
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0 | |||||
3 |
Uses basic devices and related technologies related to the field in food laboratories.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.
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0 | |||||
2 |
They take part in food hygiene practices.
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0 | |||||
3 |
She/He takes part in teamwork or works individually within her responsibilities.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It is aware of the necessity of lifelong learning.
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5 | |||||
2 |
Maintains, develops and uses professional and academic developments in the field by renewing herself/himself
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0 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can prepare presentations by using information technologies effectively.
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0 | |||||
2 |
Uses visual, written and verbal communication effectively.
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0 | |||||
3 |
Have foreign language knowledge to follow current studies related to the field.
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0 | |||||
4 |
Uses information and communication technologies at the basic level required by the field.
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0 | |||||
5 |
She/He can take part in team work related to her field.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
May take responsibility for observing professional ethics in the field.
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0 | |||||
2 |
They can take part in the production and quality determination of various food products.
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0 | |||||
3 |
May have competency in the evaluation of food hygiene and sanitation.
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0 | |||||
4 |
They can take part in the follow-up and implementation of food legislation.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 | 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 | 1 | 2 | 2 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 2 | 2 | 4 |
Short Exam | 1 | 2 | 2 |
Preparation for the Short Exam | 1 | 2 | 2 |
TOTAL | 35 | 0 | 97 |
Total Workload of the Course Unit | 97 | ||
Workload (h) / 25.5 | 3,8 | ||
ECTS Credits allocated for the Course Unit | 4,0 |