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 |
Zeynel DİNLER, İktisada Giriş. Bursa: Ekin Kitabevi Yayınları, 2016. |
Ersan Bocutoğlu, Genel İktisada Giriş, Ekin Yayınevi, 5.Baskı, 2020. |
Carl E. CASE, Ray C. FAIR, Sharon E. OSTER, Principles of Economics, Twelfth Edition,2017, Pearson, ISBN-13: 978-1-292-15256-1 |
Erdal M.ÜNSAL, İktisada Giriş, Ankara: BB101 Yayınları, 2016. |
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 |
Can define basic concepts about gastronomy.
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0 | |||||
2 |
Can interpret basic concepts, study 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 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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1 | |||||
2 |
Can 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 |
Can analyze the eating and drinking art, the related systems and structures.
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0 | |||||
2 |
Can prepare technical infrastructure and contents of the culinary activies.
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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 |
Can apply theoretical knowledge about food science into the field of gastronomy.
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0 | |||||
2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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0 | |||||
3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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0 | |||||
4 |
Can 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 |
Can calculate costing in the food and beverage facilities.
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0 | |||||
2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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0 | |||||
3 |
Can organize national and international competitions and fairs.
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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 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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0 | |||||
2 |
Can 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 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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0 | |||||
2 |
Can organize all gastronomy-related activities.
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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 |
Can interpret ethical values and legal regulations according to the codexes.
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0 | |||||
2 |
Can design communial and social pojects using historical, cultural and geographical values.
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1 | |||||
3 |
Can perform scientific researche and study 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 | 14 | 1 | 14 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 6 | 4 | 24 |
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 | 2 | 5 | 10 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 2 | 5 | 10 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 40 | 0 | 102 |
Total Workload of the Course Unit | 102 | ||
Workload (h) / 25.5 | 4 | ||
ECTS Credits allocated for the Course Unit | 4,0 |