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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS109 |
| Name | General Economics |
| Term | 2018-2019 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans 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 | Learns about the basic concepts of Economics (problems, economic systems, doctrins) |
| LO02 | Learns about the fundamental terms about Economics (Necessity, goods and services, utility, value) |
| LO03 | Learns about Market Types ( Market concept, perfect competition market, other market types) |
| LO04 | Learns about pricing concept. |
| LO05 | Learns about Demand concept and pricing |
| LO06 | Learns about Supply concept and pricing. |
| LO07 | Learns about Elasticity, pricing, periodical price fluctations in Agriculture) |
| LO08 | Learns about production theory and gains the ability of interpreting daily economic life. |
| LO09 | Learns about distribution theory and gains the ability of interpreting daily economic life. |
| LO10 | Learns about National Income and gains the ability of interpreting daily economic life. |
| LO11 | Learns about Employment and gains the ability of interpreting daily economic life. |
| LO12 | Learns about Banking System and Money concept. |
| LO13 | Interprets daily life with the help of the Money and Banking system lecture. |
| LO14 | Learns foreign trade and growth cnocepts and gains ability to interpret daily life. |
| LO15 | Learns development and growth cnocepts and gains ability to interpret daily life. |
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 | 1 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 0 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 2 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 0 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 1 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 0 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 2 |
| PLO10 | - | Complies with teamwork | 2 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 3 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| 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 | 0 |
| PLO16 | - | is respectful of professional ethics | 0 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 2 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts of Economics (problems, economic systems, doctrins) | Lecture notes and recommended resources for the relevant sections | |
| 2 | Fundamental terms about Economics (Necessity, goods and services, utility, value) | Lecture notes and recommended resources for the relevant sections | |
| 3 | Fundamental terms about Economics ( Production Factors) | Lecture notes and recommended resources for the relevant sections | |
| 4 | Market Types ( Market concept, perfect competition market, other market types) | Lecture notes and recommended resources for the relevant sections | |
| 5 | Pricing ( Demand) | Lecture notes and recommended resources for the relevant sections | |
| 6 | Pricing (Supply) | Lecture notes and recommended resources for the relevant sections | |
| 7 | Pricing ( Elasticity, pricing, periodical price fluctations in Agriculture) | Lecture notes and recommended resources for the relevant sections | |
| 8 | Mid-Term Exam | Lecture notes and recommended resources for the relevant sections | |
| 9 | Production Theory | Lecture notes and recommended resources for the relevant sections | |
| 10 | Distiribution Theory | Lecture notes and recommended resources for the relevant sections | |
| 11 | Midterm Exam | Lecture notes and recommended resources for the relevant sections | |
| 12 | National Income and Employment | Lecture notes and recommended resources for the relevant sections | |
| 13 | Money and Banking | Lecture notes and recommended resources for the relevant sections | |
| 14 | Foreign Trade, Economic Growth and Development | Lecture notes and recommended resources for the relevant sections | |
| 15 | General Review | Lecture notes and recommended resources for the relevant sections | |
| 16 | Term Exams | Lecture notes and recommended resources for the relevant sections | |
| 17 | Term Exams | 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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 15 | 2 | 30 |
| Out of Class Study (Preliminary Work, Practice) | 15 | 1 | 15 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 2 | 7 | 14 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 75 | ||
| Total Workload / 25 (h) | 3,00 | ||
| ECTS | 3 ECTS | ||