INTRODUCTION TO ECONOMICS I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
EKF109	INTRODUCTION TO ECONOMICS I	1	3	3	4

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 :	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
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	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
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
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	Can define basic concepts about gastronomy.
2	Can interpret basic concepts, study areas and approaches related to the field.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
2	Can compare national and international cuisines in terms of similarities and differences.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.
2	Can prepare technical infrastructure and contents of the culinary activies.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.
3	Can integrate basic cooking techniques and product preparation principles into today's technology.
4	Can plan the work schedule and workflow in food and beverage enterprises.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
3	Can organize national and international competitions and fairs.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
2	Can find planning, executioning and editing mistakes systematicly related to his field.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.
2	Can organize all gastronomy-related activities.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.
2	Can design communial and social pojects using historical, cultural and geographical values.
3	Can perform scientific researche and study using knowledge and skills related to his field.

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	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