Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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EKF109 | INTRODUCTION TO ECONOMICS I | 1 | 3 | 3 | 4 |
GENERAL INFORMATION |
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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 : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEVRUZ BERNA TATLISU |
Instructor(s) of the Course Unit | Assoc.Prof. ALİ ÇELİK |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The objective of this course to enable students to interpret the decision mechanisms of consumers, producers and the state by using the basic principles of economics. |
Contents of the Course Unit: | Contents of the Course include; the basic concepts of economics such as need, demand, utility, value, price, scarcity, rationality and opportunity cost, law of supply and demand, market equilibrium, elasticities, price controls of governments and their effects on market equilibrium, consumer behavior within the framework of cardinal and ordinal approaches, theory of production, production costs, the functioning of different markets, factor markets and income distribution. |
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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Describe the basic concepts of economics. |
Explain the changes in market equilibrium using concepts such as supply-demand law, flexibility and price control |
Interpret consumer behavior by using the concepts of total utility, marginal utility and budget constraint |
Interpret producer behavior by using the concepts of total cost, marginal cost and budget constraint |
Interpret the equilibrium formation at different markets by using production costs |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Review of course syllabus | Nature of economics | Narration, question and answer |
2 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Demand | Narration, Case Study |
3 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Supply and market balance | Narration, Case Study |
4 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Flexibility | Narration, Case Study |
5 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | consumer theory | Narration, Case Study |
6 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Production | Narration, Case Study |
7 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Costs | Narration, Case Study |
8 | - | MID-TERM EXAM | - |
9 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Midterm exam | Narration, Problem Solving |
10 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Theory of the firm: perfect competition and monopoly | Narration, Problem Solving |
11 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Theory of the firm: monopolistic competition and oligopoly | Narration |
12 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Wage, rent and profit | Narration |
13 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Regulation, deregulation and competition | Narration |
14 | Reading the related chapter from lecture sources. Monitoring of current economic developments. | Environment | Narration |
15 | Preparation of questions for past week subjects | General evaluation | Narration, question and answer |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Stephen ISON ve Stuart WALL, İktisada Giriş, Çev. Ahmet ÇAKMAK, Suat OKTAR |
Dinler, Z. (2017). İktisada Giriş. Bursa: Ekin Kitabevi Yayınları. |
Eğilmez, M. (2016). Örneklerle Kolay Ekonomi. İstanbul: Remzi Kitabevi. |
Aren, S. (2014). Ekonomi Dersler. Ankara: İmge Kitabevi. |
McEachern, W. A. (2006). Economics: A Contemporary Introduction. USA: Thomson South-Western. |
Orhan, O. Z. ve Erdoğan, S. (2015). İktisada Giriş. İzmit: Umuttepe Yayınları. |
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 |
Define basic concepts about gastronomy.
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0 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the 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 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
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1 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
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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 |
Categorize food hygiene and safety into accepted standards and practices.
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0 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
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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 |
Apply theoretical knowledge about food science into the field of gastronomy.
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0 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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0 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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0 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
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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 |
Calculate costs in the food and beverage field.
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0 | |||||
2 |
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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0 | |||||
3 |
Organizes participation to national and international competitions and fairs in its field.
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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 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
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1 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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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 |
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
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0 | |||||
2 |
Organize activities related to the 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 |
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
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0 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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0 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
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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 | 12 | 1 | 12 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 5 | 4 | 20 |
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 | 10 | 2 | 20 |
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 | 3 | 3 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 1 | 3 | 3 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 45 | 0 | 102 |
Total Workload of the Course Unit | 102 | ||
Workload (h) / 25.5 | 4 | ||
ECTS Credits allocated for the Course Unit | 4,0 |