ISLT222 Entrepreneurship ApplicationsIstanbul Okan UniversityDegree Programs GastronomyGeneral Information For StudentsDiploma SupplementErasmus Policy StatementNational Qualifications
Gastronomy
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General course introduction information

Course Code: ISLT222
Course Name: Entrepreneurship Applications
Course Semester: Spring
Course Credits:
Theoretical Practical Credit ECTS
2 0 2 3
Language of instruction: TR
Course Requisites:
Does the Course Require Work Experience?: No
Type of course: Compulsory
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Assoc. Prof. MEHMET KABASAKAL
Course Lecturer(s): Dr.Öğr.Üyesi CEYDA OVACI
EZGİ YILDIRIM SAATÇİ
Assoc. Prof. ONUR YARAR
Assoc. Prof. MEHMET KABASAKAL
Course Assistants:

Course Objective and Content

Course Objectives: The aim of this course is to prepare students to be successful entrepreneurs of the future by providing them with information about Turkish business life, business environment, especially entrepreneurship. In line with this purpose, important information about global development and entrepreneurship in the world and in Turkey will be given and success stories will be shared in the lessons. In the courses, useful information about entrepreneurship-related business plan preparation and management will be given by distinguished academicians, and strategic management, entrepreneurship, creativity, human resources management and communication, market research and marketing plan, production and management plans, financial management for entrepreneurs will be emphasized. The unique aspect of the course is that Turkey's distinguished business people share their entrepreneurial experiences with the students as exemplary experiences.
Course Content: participation of an experienced person from the sector as a speaker

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Having a good command of the business model and business plan elements,
2 - Skills
Cognitive - Practical
1) Modeling in accordance with the entrepreneurship canvas and sub-titles
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) It is expected that they will be able to make additional business plan and feasibility analyzes to the business model.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week Subject Related Preparation
1) guest syllbus
2) guest syllbus
3) guest syllbus
4) guest syllbus
5) guest
6) guest syllbus
7) syllbus syllbus
8) midterm midterm
9) guest syllbus
10) guest syllbus
11) guest syllbus
12) guest syllbus
13) guest syllbus
14) guest syllbus
15) fimal exam final exam

Sources

Course Notes / Textbooks: Luecke, Richard. Girişimcinin El Kitabı, T.İş Bankası Kültür Yayınları, I. Baskı Ocak 2008, İstanbul;
References: Okan, Bekir. Barak’tan Avrasya’ya, Yaşadıklarım, Gördüklerim, Öğrendiklerim, Doğan Kitap, İstanbul;

Course-Program Learning Outcome Relationship

Learning Outcomes

1

2

3

Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Learning Activity and Teaching Methods

Expression
Lesson
Case Study

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Case study presentation

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 20
Midterms 2 % 45
Final 1 % 35
total % 100
PERCENTAGE OF SEMESTER WORK % 65
PERCENTAGE OF FINAL WORK % 35
total % 100

Workload and ECTS Credit Grading

Activities Number of Activities Workload
Course Hours 15 30
Quizzes 15 15
Midterms 15 15
Final 15 15
Total Workload 75