NEW MEDIA
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
IST2005	Entrepreneurship and Small Business Management I	Spring	2	0	2	3

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Instructor AYBİKE ELİF BOLCAN
Course Lecturer(s):	Instructor ELİF FINDIK
Recommended Optional Program Components:	This course does not have any recommended optional components.
Course Objectives:	The aim of this course is to get students comprehend the concept of entrepreneurship and its emergence, the phases of entrepreneurship, types of small businesses, the foundation process of small businesses, management, production, marketing and finance in small businesses, the problems of small businesses and their solutions, entrepreneurship and comprehending the problems to be solved in SMEs.

Learning Outcomes

The students who have succeeded in this course;
1.Comprehend how entrepreneurs emerge and the methods their success in business life.
2.Explain the basic concepts of entrepreneurship.
3.Comprehend small businesses and their roles in economy.
4.Comprehend the role of entrepreneurship in economy.
5.Identify the ways of being an entrepreneur in Turkey.
6.Comprehend the types of small businesses and their contribution to economy
7.Comprehend the foundation process of small businesses.
8.Comprehend the management, production, marketing and financing functions in small businesses.

Course Content

In this course; basic concepts of entrepreneurship, social and economic significance of entrepreneurship, the process to become an entrepreneur, entrepreneurship and its history in Turkey and on the world, new business ideas, venture capital and other capital discovery methods, types of entrepreneurship and entrepreneurial culture, stories of successful entrepreneurship, management, production, human resources, public relations and finance functions of small business administration are taught.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction and basic concepts of entrepreneurship	None
2)	Social and economic significance of entrepreneurship	Review of previous lesson
3)	The process to become an entrepreneur, entrepreneurship and its history in Turkey and on the world	Review of previous lesson
4)	New business ideas, venture capital and other capital discovery methods	Review of previous lesson
5)	Types of entrepreneurship and entrepreneurial culture	Review of previous lesson
6)	Stories of successful entrepreneurship	Review of previous lesson
7)	Encouraging entrepreneurship in Turkey	Review of previous lesson
8)	Function of small business administration	Review of previous lesson
9)	New management approaches	Review of previous lesson
10)	Production function and production techniques for small business	Review of previous lesson
11)	Marketing structure, problems and marketing techniques of small business	Review of previous lesson
12)	Functions of human resources and public relations for small business	Review of previous lesson
13)	Financing structure, problems and financing techniques of small business	Review of previous lesson
14)	Problems and solutions for small business in Turkey	Review of previous lesson

Sources

Course Notes / Textbooks:	Orhan KÜÇÜK, Girişimcilik ve Küçük işletme Yönetimi, Seçkin Yayıncılık, 2. Baskı, Ankara, 2005. B. Zafer ERDOĞAN, Girişimcilik ve Kobiler: Teori ve Uygulama, Ekin Kitabevi, 2. Baskı, Bursa, 2011.
References:	Bu derste başka kaynak kullanılmamaktadır.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Homework Assignments	4	10	40
Midterms	1	1	1
Final	1	2	2
Total Workload			71

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To be able to critically interpret and discuss the theories, the concepts, the traditions, and the developments in the history of thought which are fundamental for the field of new media, journalism and communication.
2)	To be able to attain written, oral and visual knowledge about technical equipment and software used in the process of news and the content production in new media, and to be able to acquire effective abilities to use them on a professional level.
3)	To be able to get information about the institutional agents and generally about the sector operating in the field of new media, journalism and communication, and to be able to critically evaluate them.
4)	To be able to comprehend the reactions of the readers, the listeners, the audiences and the users to the changing roles of media environments, and to be able to provide and circulate an original contents for them and to predict future trends.
5)	To be able to apprehend the basic theories, the concepts and the thoughts related to neighbouring fields of new media and journalism in a critical manner.
6)	To be able to grasp global and technological changes in the field of communication, and the relations due to with their effects on the local agents.
7)	To be able to develop skills on gathering necessary data by using scientific methods, analyzing and circulating them in order to produce content.
8)	To be able to develop acquired knowledge, skills and competence upon social aims by being legally and ethically responsible for a lifetime, and to be able to use them in order to provide social benefit.
9)	To be able to operate collaborative projects with national/international colleagues in the field of new media, journalism and communication.
10)	To be able to improve skills on creating works in various formats and which are qualified to be published on the prestigious national and international channels.