COURSE UNIT TITLE

: INNOVATION AND ENTREPRENEURSHIP

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 2050 INNOVATION AND ENTREPRENEURSHIP ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

Acquire theoretical framework for the behaviours of individual's and corporate's entrepreneurship and to gain practical skills towards business plan preparations.

Learning Outcomes of the Course Unit

1   Introduction of the basic concepts and elements of the phenomenon of entrepreneurship.
2   To explain the differences between the basic concepts and elements of the phenomenon of entrepreneurship.
3   To determine the factors causes for the success or the failure of entrepreneurial activity.
4   Questioning the idea of the creation of new businesses and business start-up.
5   To link the success or the failure with the implementation of the creation of new businesses and business start-up

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The Definition of the Concept of Entrepreneurship, Entrepreneurship Phenomenon and the Reasons for Gaining Prominence
2 The Types and Schools of Entrepreneurship
3 Distinction Between Individual and Corporate Entrepreneurship, Items and Features
4 Entrepreneurial Environment, New Business Ideas and Initiatives, Factors Affecting the Decision of the Enterprise and the Challenges that Entrepreneurs Face in Türkiye
5 The Main Dynamics of Domestic Entrepreneurship in Creating Competitive Advantage, Business Ethics and Social Responsibility
6 Innovation and Creativity in Entrepreneurship
7 Innovation and Creativity in Entrepreneurship
8 Investigations of New Business Opportunities and the Idea of the Onset for New Business
9 Investigations of New Business Opportunities and the Idea of the Onset for New Business
10 Investigations of New Business Opportunities and the Idea of the Onset for New Business
11 Business Start-up and Business Plan: Key Features, Scope and Content
12 Preparation of a Business Plan: Transformation of the Business Idea to the Plan
13 Business Plan Writing, Evaluation and Decision of Establishment: The Significance of Financing and Marketing Plans
14 The New Economy, E-Trade, Tech Parks, Incubators and R&D Centers

Recomended or Required Reading

Basic References:
Donald F. Kuratko ve Richard M. Hodgetts, Entrepreneurship: A Contemporary Approach, South-Western Pub., Nashville, 2000.

Supporting References:
Mehmet Marangoz, Girişimcilik, Beta Yayınevi, Istanbul, 2012.

Planned Learning Activities and Teaching Methods

Lecture and sample analysis

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

1. To be able to define the basic concepts and elements of the phenomenon of entrepreneurship.
2. Have knowledge about the factors causes for the success or the failure of entrepreneurial activity.
3. Have knowledge about the idea of the creation of new businesses and business start-up.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

demet.bagiran@deu.edu.tr

Office Hours

Monday10:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 4 56
Preparation for midterm exam 1 10 10
Preparation for final exam 1 20 20
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 130

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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