Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

UNI303

Ders İsmi:

Entrepreneurship

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Üniversite Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Course Coordinator :

Ar.Gör. Sezer Volkan Öztürk

Course Lecturer(s):

Dr.Öğr.Üyesi YASEMİN TEKELİ

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	It aims to comprehend the historical development, essential functions, goals, and responsibilities of businesses operating in various sectors, revealing their entrepreneurial characteristics, and gaining the necessary equipment to develop them.
Course Content:	This course consists of the basic concepts of entrepreneurship, the characteristics of the enterprise and the entrepreneur, and the studies on creating a business plan.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Question their own entrepreneurial characteristics based on their entrepreneurial characteristics. 1, 2, 3 A, C
2) Compare the activities described with the types of entrepreneurships.
3) Compare opportunities related to the appropriate sector by learning about barriers and incentives in entrepreneurship
4) Construct the career plan as an entrepreneur based on successful entrepreneurship examples.
5) To be able to establish a business plan and model.
6) Distinguish when a business idea is valuable and innovative.
7) Market research about a business idea, financial planning, product/service production planning, and present the business idea effectively.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Enterprise Contents, what are the basic concepts?
2)	What are the Types of Entrepreneurships?
3)	Resources and Functions Required for Entrepreneurship
4)	New business ideas, Risk Capital and Other Fundraising Methods
5)	Startup Process
6)	Behavioral, Social and Behavioral Characteristics of the Entrepreneur
7)	Midterm
8)	Mistakes That Lead the Entrepreneur to Failure
9)	Differences Between Entrepreneur, Manager and Leader
10)	Finding Business Ideas
11)	Creating a Business Plan
12)	Decision-Making Characteristics of Entrepreneurs
13)	Supporting Entrepreneurship and Entrepreneurship Today
14)	Question - answer and evaluation

Sources

Course Notes / Textbooks:
References:	Genç Girişimcilerin Başarı Sırları, Erkan ACARER, Acar Yayınları

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Defines the concepts, trends and information in the science of gastronomy.
2)	Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3)	Examines the social, economic and cultural dimensions and development of food and beverage culture.
4)	Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5)	Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7)	Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8)	Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9)	Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15)	Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18)	Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19)	Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20)	Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21)	Carries out scientific studies for the sustainability of gastronomy.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Gözlem
Bireysel Proje
Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	2	28
Midterms	1	2	2
Final	1	2	2
Total Workload			60