Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
EKF201E |
MICROECONOMICS |
5 |
3 |
3 |
6 |
GENERAL INFORMATION |
Language of Instruction : |
English |
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 |
Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
The objective of this course is to introduce economic concepts and basic instruments of the economy. |
Contents of the Course Unit: |
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. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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 |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
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 |
- |
SOURCE MATERIALS & RECOMMENDED READING |
Nicholson, Walter and Snyder, Christopher. Intermediate Microeconomics and Its Application. 11th edition, Mason: South-Western Cengage Learning, 2010. |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
Programme Learning Outcomes |
Level of Contribution |
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 |
|
|
|
|
|
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 |
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 |
|
Total Workload of the Course Unit |
150 |
|
|
Workload (h) / 25.5 |
5,9 |
|
|
ECTS Credits allocated for the Course Unit |
6,0 |
|