Business Administration (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST244

Course Name:

Field to Table

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Common Pool

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. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. ALİ DÜNDÜL

Course Assistants:

Course Objective and Content

Course Objectives:

Starting from soil and seeds, it is aimed to explain the production processes of the vegetable and animal food we eat in order to grasp the stages of the agricultural products in the process that takes place from the field to the field. It is important to ensure the sustainability of lifting the distance between food production systems and consumers. In this context, it is aimed to understand how the basic food sources are produced and through which ways they reach the table.

Course Content:

Course Outline, Discussion of Course Content and Assignment of the Assignment Subjects
Introduction to the world of plants
Soil and seed
The link between agricultural and animal production
Vegetable growing
orcharding
travel
Application
Evaluation of the trip
Presentations

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Introduction to the world of plants • What is the ecosystem? • The history of agriculture that evolved with the history of humanity • Agriculture since the Neolithic Revolution
2) • Understanding the role of seed in agricultural continuity • Use and storage of seed • Seed legislation
3) • Agriculture and livestock connection • Some of the foods watched • Watching Documentary Film
4) • Principles of vegetable growing • Practical explanation of vegetable growing
5) • Growing of fruit growing and fruit trees • What is the vaccine • Vaccine applications
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) • Evaluation of the trip outside the city • Discussing modern production techniques
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Distribution of the course syllabus at the beginning of the course, Explaining the content of the course to students, acquaintance Sharing the expectations, Distribution of homework topics and selection by students	Examination of the distributed lecture notes related to blade use and cutting techniques to be carried out next week
2)	Introduction to the world of plants What is the ecosystem? The history of agriculture that evolved with the history of humanity Agriculture from the Neolithic Revolution to the present day	Reading part http://www.tarlasera.com/bitkiler-ve-insanlar/
3)	Soil and seed How do plants reproduce? What is a seed?	Identify the seeds in your home and investigate how they will become active again.
4)	Understanding the role of seed in agricultural continuity Use and storage of seed Seed legislation	Repeat of class notes
5)	Agriculture and livestock connection The ways in the production of foods Watching a documentary	Repeat of class notes
6)	Principles of vegetable growing Explaining vegetable cultivation as applied	Repeat of class notes
7)	Fruit growing and cultivation of fruit trees What is the vaccine Vaccine applications	No data
8)	Testing the competencies of the topics covered in the 7-week process with the midterm exam. It analyzes the midterm exam questions and reports its shortcomings.	No data
9)	Excursion to Nezahat Gökyiğit Botanic Park	No data
10)	Application. cultivation of aromatic plants	No data
11)	trip Chimera Farm	Project work
12)	Evaluation of the trip outside the city Discussing modern production techniques	No data
13)	Presentation of project topics given to students at the beginning of the semester Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
14)	Presentation of project topics given to students at the beginning of the semester Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
15)	Presentation of project topics given to students at the beginning of the semester Each student is expected to take an active role in established groups. Presentations are prepared and presented as powerpoint.	No data
16)	final exam	no data

Sources

Course Notes / Textbooks:	Sebzecilik Genel sebze tarımı Prensipleri ve Pratik Sebzecilik Yöntemleri, KÜTEVİN Ziya; TÜRKEŞ Tamer Bahçıvanlık El Kitabı, İstanbul Büyük Şehir Belediyesi
References:	Sebze kitabı, Alan Buckingham Tohum ve Tohumculuk, Temel İlkeler ve Teknoloji, Celal Er Genel Meyvecilik, Kolektif

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Explain the essential body of knowledge in the area of business administration, 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 the importance of technological development, especially in information technologies, and utilize them in business administration
4) Evaluate the body of knowledge in the dynamic business world and business functional areas to asses needs, manage and lead change by using critical and innovative thinking
5) Discover and create entrepreneurial opportunities and expertise to successfully establish and develop their own ventures
6) Fulfill their responsibility in teamwork and projects in businesses, and act as a leader
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 business administration
8) Recognize individual and multi-cultural diversity, and can emphatically interact with individuals from diverse cultural backgrounds in social and professional settings
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
10) Recognize interrelationship among business and other disciplines, and relate knowledge from diverse areas to formulate novel solutions in the area of business administration

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 business administration, 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 the importance of technological development, especially in information technologies, and utilize them in business administration
4)	Evaluate the body of knowledge in the dynamic business world and business functional areas to asses needs, manage and lead change by using critical and innovative thinking
5)	Discover and create entrepreneurial opportunities and expertise to successfully establish and develop their own ventures
6)	Fulfill their responsibility in teamwork and projects in businesses, and act as a leader
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 business administration
8)	Recognize individual and multi-cultural diversity, and can emphatically interact with individuals from diverse cultural backgrounds in social and professional settings
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
10)	Recognize interrelationship among business and other disciplines, and relate knowledge from diverse areas to formulate novel solutions in the area of business administration

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)
Homework
Observation
Presentation
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	Duration (Hours)	Workload
Course Hours	1	3	3
Midterms	1	2	2
Final	1	2	2
Total Workload			7