ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Banking and Finance (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST235 | ||||||||
| Course Name: | Entrepreneurship Practices in Gastronomy | ||||||||
| Course Semester: |
Spring |
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| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | University Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. SEBAHAT ELIF TAPAN | ||||||||
| Course Lecturer(s): |
Öğr.Gör. SEBAHAT ELIF TAPAN Assoc. Prof. İLKAY GÖK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Use this lesson as a colleague to encourage you to wonder how rich and comprehensive your career is, listening to our guests who will share their experiences and will open in a new way. We want you to grow your interests and vision by letting you perceive the subject as broadly as possible, which will be an important link in this long food adventure. |
| Course Content: | Alternative Careers About Gastronomy Seed Purchasing - Distribution Cooking Equipment & Techniques Becoming a Brand Becoming a Chef Farming - Agricultural Engineering TV Programming Medicine & Nutrition - Nutritionists & Chefs Cooperation Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation The winery Gastronomy Festivals Food-Beverage Compliance & Gastronomy Tourism Importance of Economy of Turkey Gastro |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Discussion of the Course Content and Determination of Homework Topics | No data |
| 2) | TV Programming Chef / TV Live Chef - Sinem Çapraz | No data |
| 3) | Seed Seed Bank - Narköy / Nardane Kuşçu | No data |
| 4) | Purchasing - Distribution Macrocenter - Tülye Sekendiz & Ayşegül Talu Özkanca | No data |
| 5) | Cooking Equipment & Techniques Gurvita - Bahar Şamhili Tanju | No data |
| 6) | • Becoming a Brand | No data |
| 7) | • Being a Chef | No data |
| 8) | • Midterm exam | No data |
| 9) | • Farming - Agricultural Engineering | No data |
| 10) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
| 11) | • Gastronomy Festivals | No data |
| 12) | • Food and Beverage Compliance & Gastronomy Tourism | No data |
| 13) | • Cookbook Writing, Menu Planning - Tableware-Plate Harmony & Presentation | No data |
| 14) | • Importance of gastro Economics in Turkey | No data |
| 15) | • Winery | No data |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Veri yok. |
| References: | Veri yok. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||
| 1) Explain the essential body of knowledge in the area of banking and finance, including evolution of the discipline, the state-of-the-art concepts, scientific methodology, theories and models. | ||||||||
| 2) Employ the appropriate tools and analytical techniques to collect and analyze quantitative and qualitative data in the related areas, interpret results and propose solutions. | ||||||||
| 3) Recognize why financial institutions and financial intermediation exist and how they are structured. | ||||||||
| 4) Distinguish the insight about basic banking principles and regulations surrounding the banking industry. | ||||||||
| 5) Discover and create entrepreneurial opportunities and expertise to successfully establish and develop their own ventures. | ||||||||
| 6) Recognize, interpret and discuss the current global economic issues. | ||||||||
| 7) Communicate in written and oral English with people from diverse backgrounds, and have the English proficiency to follow and interpret the global dynamics in the areas of banking and finance. | ||||||||
| 8) Express the role of international capital markets in the global economy; accordingly define the concept of risk in terms of measurement and management. | ||||||||
| 9) Identify standards of personal, professional, social and business ethics, evaluate the ethical implications of various practices in the related areas, and be aware the importance of ethical behavior in adding value to the society. | ||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Explain the essential body of knowledge in the area of banking and finance, including evolution of the discipline, the state-of-the-art concepts, scientific methodology, theories and models. | |
| 2) | Employ the appropriate tools and analytical techniques to collect and analyze quantitative and qualitative data in the related areas, interpret results and propose solutions. | |
| 3) | Recognize why financial institutions and financial intermediation exist and how they are structured. | |
| 4) | Distinguish the insight about basic banking principles and regulations surrounding the banking industry. | |
| 5) | Discover and create entrepreneurial opportunities and expertise to successfully establish and develop their own ventures. | |
| 6) | Recognize, interpret and discuss the current global economic issues. | |
| 7) | Communicate in written and oral English with people from diverse backgrounds, and have the English proficiency to follow and interpret the global dynamics in the areas of banking and finance. | |
| 8) | Express the role of international capital markets in the global economy; accordingly define the concept of risk in terms of measurement and management. | |
| 9) | Identify standards of personal, professional, social and business ethics, evaluate the ethical implications of various practices in the related areas, and be aware the importance of ethical behavior in adding value to the society. |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Observation | |
| Bilgisayar Destekli Sunum |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 32 |
| Quizzes | 1 | 1 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 35 | |