TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS109 |
| Name | General Economics |
| Term | 2020-2021 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 | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. ÖMER FARUK EMEKSİZ |
| Course Instructor |
Arş.Gör. Dr. Püren VEZİROĞLU BİÇER
(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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 1 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 0 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 2 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 0 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 1 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 0 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 0 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 0 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 2 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 2 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 3 |
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 | ||