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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM477 |
| Name | Food Management |
| Term | 2017-2018 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ÖMER FARUK EMEKSİZ |
| Course Instructor |
Prof. Dr. ÖMER FARUK EMEKSİZ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Gains knowledge about economics at micro and macro levels examining basic concepts and problems of economics, economic systems, and basic subjects relevant to economics. Sets ground for the courses including economics in agriculture economy discipline, correspondingly.
Course Content
Basic concepts of Economics, market types, pricing, consumer behaviour theory, production theory, partition theory, national income, employment, money and banking, and foreign trade
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains the ability to use knowledge and skills in his/her field. |
| LO02 | Improve a process-based system using the methods of measurement and evaluation |
| LO03 | Has knowledge in the fields of basic science, engineering and food science and technology |
| LO04 | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
| LO05 | Researches and analyzes complex systems using scientific methods |
| LO06 | Uses objective and subjective methods to evaluate food quality and interprets the results |
| LO07 | Selects and uses modern technical systems in food engineering and technology applications |
| LO08 | Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
| LO09 | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
| LO10 | Complies with teamwork |
| LO11 | Analytically and critically evaluates the learned information. |
| LO12 | Knows the necessity of lifelong learning. |
| LO13 | Communicates effectively and healthily in the relevant field and uses communication technologies |
| LO14 | Knows a foreign language at a level to follow the literature about foods and communicate |
| LO15 | is respectful of professional ethics |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts of economics and management | Lecture notes and recommended resources for the relevant sections | |
| 2 | Definition and Development of Management | Lecture notes and recommended resources for the relevant sections | |
| 3 | Aims and classification of enterprises | Lecture notes and recommended resources for the relevant sections | |
| 4 | Environmental structure of enterprises | Lecture notes and recommended resources for the relevant sections | |
| 5 | Foundation of enterprises | Lecture notes and recommended resources for the relevant sections | |
| 6 | Foundation of enterprises (contd) | Lecture notes and recommended resources for the relevant sections | |
| 7 | Functions of Enterprises; Definition of management, functions | Lecture notes and recommended resources for the relevant sections | |
| 8 | Functions of Enterprises; Definition of management, functions (contd) | Lecture notes and recommended resources for the relevant sections | |
| 9 | Functions of Enterprises; Production, marketing, finance, human resources | Lecture notes and recommended resources for the relevant sections | |
| 10 | Total Quality Management | Lecture notes and recommended resources for the relevant sections | |
| 11 | Midterm Exam | Lecture notes and recommended resources for the relevant sections | |
| 12 | General Structure of food industry in Turkey | Lecture notes and recommended resources for the relevant sections | |
| 13 | Product based market structure ( Production, demand and foreign trade structure, geographical distribution, capacity) | Lecture notes and recommended resources for the relevant sections | |
| 14 | Product based market structure ( Production, demand and foreign trade structure, geographical distribution, capacity) (contd) | Lecture notes and recommended resources for the relevant sections | |
| 15 | Product based market structure ( Production, demand and foreign trade structure, geographical distribution, capacity) (contd) | Lecture notes and recommended resources for the relevant sections | |
| 16 | Final Exam | Lecture notes and recommended resources for the relevant sections | |
| 17 | Final Exam | Lecture notes and recommended resources for the relevant sections |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |