TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS307 |
| Name | Prepertaion and Evaluation of Investment Projects |
| Term | 2018-2019 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HAYDAR ŞENGÜL |
| Course Instructor |
Prof. Dr. HAYDAR ŞENGÜL
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To enable students to prepare food sectors simple investment projects, to investigate feasibility of projects, to make decission on selection among alternative projects, and to manage project cycle
Course Content
Plan, programme, investment, project, project stages and levels, classification of projects ,Targets, limitations and alternatives ,Analysis and terms of reference of a project ,Determination of project capacity or scale, technology, place of plants ,Project appraisal techniques (financial and economical) ,Finance of projects and sources of finance ,Techniques for project appraisal under risk and uncertainity ,PERT and GANNT technics and planning of operation ,The presentation of students' projects and evaluation
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Is able to prepare simple food sectors investment projects |
| LO02 | Is able to select location and capacity for an investment under light of marketing research |
| LO03 | Gains technical and economical interdisciplinary team work experiences. |
| LO04 | Able to compute decission making criteria (Benefit/Cost, Net Present Value, Internal Rate of Return) for project evaluation |
| LO05 | Can make decision on feasibility of project and selection among the alternative projects through the objective criteria. |
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 | 3 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 4 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 5 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 5 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 2 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 4 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 4 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 5 |
| PLO10 | - | Complies with teamwork | 5 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 4 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 4 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 3 |
| 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 | 3 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 5 |
| PLO18 | - | Knows the legislation and management systems related to foods | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Investment and project concepts, necessity for project preparation and evaluation | Following the Reference Books and current references | |
| 2 | Defination of investment field, project desicion, pre-feasibilty study for project | Following the Reference Books and current references | |
| 3 | Marketing research | Following the Reference Books and current references | |
| 4 | Choosing location and capacity for investment | Following the Reference Books and current references | |
| 5 | Technical Analysis of project | Following the Reference Books and current references | |
| 6 | Expenditures of project, computing cost of project | Following the Reference Books and current references | |
| 7 | Expenditures of project, computing cost of project (cont'd) | Following the Reference Books and current references | |
| 8 | Mid-Term Exam | Following the Reference Books and current references | |
| 9 | Total project revenues | Following the Reference Books and current references | |
| 10 | Financing the project | Following the Reference Books and current references | |
| 11 | Preparing net cash flow table of projects | Following the Reference Books and current references | |
| 12 | Evaluation criteria of projects regardless time value of money and life spam of projects | Following the Reference Books and current references | |
| 13 | Evaluation criteria of projects regarding time value of money and life spam of projects | Following the Reference Books and current references | |
| 14 | Time value of money, discount and compound interest rate | Following the Reference Books and current references | |
| 15 | Net Present Value (NPV), Benefit/Cost Ratio (B/C) and Internal Rate of Return (IRR) of Projects-Final Exam | Following the Reference Books and current references | |
| 16 | Term Exams | Following the Reference Books and current references | |
| 17 | Term Exams | Following the Reference Books and current references |
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 |