FACULTY OF ENGINEERING
Department of Food Engineering
GEEC 201 | Course Introduction and Application Information
| Course Name |
Introduction to Business
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEEC 201
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The course examines the roles businesses play in the community, and their aims by focusing on the free market system and competition. It provides knowledge about what should a company do to provide its services or manufacture its products for the customers. The course aims to inform the students about fundamental issues of business like, managerial functions, marketing, finance, accounting and international business. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course has been designed to teach the students the types of business, basic functions of business and all the issues related to running a business. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Welcome Session, Classroom Rules, Lecturer’s Expectations, Students’ Expectations, The Importance of Businesses | Readings provided by the instructor |
| 2 | Business | Readings provided by the instructor |
| 3 | Forming a Business | Readings provided by the instructor |
| 4 | Global and International Business & Trade | Readings provided by the instructor |
| 5 | Management | Readings provided by the instructor |
| 6 | Human Resources Management | Readings provided by the instructor |
| 7 | Human Resources Management | Readings provided by the instructor |
| 8 | Accounting and Finance | Readings provided by the instructor |
| 9 | Production and Operations Management | Readings provided by the instructor |
| 10 | Midterm | |
| 11 | Marketing | Readings provided by the instructor |
| 12 | Economics and Business | Readings provided by the instructor |
| 13 | Social Responsibility, Ethics and Business Law | Readings provided by the instructor |
| 14 | New Concerns in Business | Readings provided by the instructor |
| 15 | Review of Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Readings provided by the instructor |
| Suggested Readings/Materials | Readings provided by the instructor https://www.nytimes.com/section/business https://www.ft.com/ https://www.bloomberg.com/businessweek |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
40
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams |
1
|
20
|
| Midterm | ||
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
15
|
15
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
1
|
8
|
8
|
| Midterms |
0
|
||
| Final Exam |
1
|
20
|
20
|
| Total |
119
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
|||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
|||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
|||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
|||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
|||||
| 12 | Being able to speak a second foreign language at intermediate level. |
|||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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