Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NEŞE YILMAZ (neseyilmaz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | NİLÜFER ŞAHİN PERÇİN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Will be able to establish himself / herself as well as work for others characteristics, knowledge and competencies to reveal the entrepreneurial characteristics existing in them and gain the necessary equipment to develop them intended. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Entrepreneurship characteristics properties. The types of entrepreneurship compares activities. |
PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts. PO-15 Demonstrate effective use of both basic and professional information and communication technologies and software. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination |
| LO-2 | The entrepreneurial characteristics in successful entrepreneurship stories develop their own entrepreneurship characteristics. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-3 | Learning the barriers and incentives in entrepreneurship compares relevant opportunities. |
PO-9 Analyze and control food and beverage costs and price menus. PO-13 Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts. PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts. |
Examination |
| LO-4 | Applying a career plan based on examples of successful entrepreneurship as an entrepreneur. For the development of entrepreneurship evaluates barriers and incentives. |
PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. PO-18 Have an understanding of concepts, principles, theories and facts within the contexts of business and economics. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Entrepreneurship characteristics properties. The types of entrepreneurship compares activities. The entrepreneurial characteristics in successful entrepreneurship stories develop their own entrepreneurship characteristics. Learning the barriers and incentives in entrepreneurship compares relevant opportunities. Applying a career plan based on examples of successful entrepreneurship as an entrepreneur. For the development of entrepreneurship evaluates barriers and incentives. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction and basic concepts | Lecture, question and answer |
| 2 | Definitions of entrepreneur and entrepreneurship and differences from similar concepts. | Lecture, question and answer |
| 3 | Entrepreneur's characteristics, reasons for being an entrepreneur and strategic entrepreneurship | Lecture, question and answer |
| 4 | Functions of entrepreneurship and ways of being an entrepreneur | Lecture, question and answer |
| 5 | the process of entrepreneurship | Lecture, question and answer |
| 6 | Culture of entrepreneurship, ethics and social responsibility | Lecture, question and answer |
| 7 | Culture of entrepreneurship, ethics and social responsibility (continued) | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Entrepreneurship and Business plan process | Lecture, question and answer |
| 10 | Innovation and entrepreneurship | Lecture, question and answer |
| 11 | Innovation and entrepreneurship | Lecture, question and answer |
| 12 | corporate entrepreneurship | Lecture, question and answer |
| 13 | organizations supporting entrepreneurship and the situation in Turkey | Lecture, question and answer |
| 14 | Guest speaker presentation on entrepreneurship and KOSGEB supports | Lecture, question and answer |
| 15 | General evaluation | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Bayraktaroğlu, Serkan (2005) Girişimcilik Ders Notları, Sakarya Kitabevi, Sakarya. | |
| 2 | Karadal, H. (2016). Girişimcilik Bilgisi ve Stratejik Girişimcilik, Genişletilmiş 4. Baskı, İstanbul:Beta Yayınevi. | |
| Required Course instruments and materials | ||
| Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 3 | 7 | 21 |
| b) Search in internet/Library | 10 | 2 | 20 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 2 | 10 |
| mid-term exam | 1 | 0 | |
| Own study for final exam | 5 | 2 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||