INTRODUCTION TO ECONOMICS I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ECF109	INTRODUCTION TO ECONOMICS I	1	3	3	4

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit	Assist.Prof. REYHAN ÖZEŞ ÖZGÜR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
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)
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
Week	Preparatory	Topics(Subjects)	Method
1	Review of course syllabus	Fundamental Knowledge About The Science of Economics	Lecture, question and answer
2	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Supply and demand model	Lecture, Case Study
3	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Elasticity and its applications	Lecture, Case Study
4	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Demand Curve and consumer behavior	Lecture, Case Study
5	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Supply Curve and firm behavior	Lecture, Case Study
6	Reading the related chapter from lecture sources. Monitoring of current economic developments.	The interaction of people in the markets	Lecture, Case Study
7	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Costs and the changes of firms over time	Lecture, Case Study
8	-	MID-TERM EXAM	-
9	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Perfect Competition, Monopoly market	Lecture, Problem Solving
10	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Product differentiation	Lecture, Problem Solving
11	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Monopolistic competition and oligopoly	Lecture
12	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Labor Market, Taxes, Transfers, İncome Distribution, Public Goods and Externalities	Lecture
13	Reading the related chapter from lecture sources. Monitoring of current economic developments.	National Income	Lecture
14	Reading the related chapter from lecture sources. Monitoring of current economic developments.	Employment, Unemployment, Inflation	Lecture
15	Preparation of questions for past week subjects	General review	Lecture, question and answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Dobson, S. Susan Palfreman (1999). Introduction to Economics. Oxford Press.
Samuelson, P. A. William D.Nordhause(2016). Economics. 19 th Edition McGraw Hill. New York.
McEachern, W. A. (2006). Economics: A Contemporary Introduction. USA: Thomson South-Western.

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	Define basic concepts about gastronomy.	0
2	Interpret the basic concepts, areas and approaches related to the field.	0

KNOWLEDGE
Factual
	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.						5
2	Compare national and international cuisines in terms of similarities and differences.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.	0
2	Prepare the technical infrastructure and contents of kitchen activities.		1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.	0
2	Collaborate with shareholders in the field to bring new ideas, products to the market.	0
3	Integrate basic kitchen techniques and product preparation principles into today's technology.	0
4	Plan the work schedule and workflow in food and beverage enterprises.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.						5
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.	0
3	They organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	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.	0
2	Find planning, executioning and editing mistakes systematicly related to his field.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.	0
2	They organize activities related to the field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.	0
2	Design social and social projects in his / her field using historical, cultural and geographical riches.	0
3	Perform scientific researches using knowledge and skills related to his field.	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	13	1	13
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	7	4	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	5	4	20
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	41	0	105