BVS2005 Foreign Exchange Transactions in BankingBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
BVS2005 Foreign Exchange Transactions in Banking 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:
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Instructor SERAP GÖKSU
Recommended Optional Program Components: There are no program components.
Course Objectives: The object of the course is to provide students to have knowledge and analysing ability about foreign exchange terms, transactions and bills, international payment terms, foreign currency loans and non-cash loans.

Learning Outcomes

The students who have succeeded in this course;
1.Have knowledge about the context of banking and foreign exchange transactions legislation.
2.Have knowledge about foreign exchange terms, transactions and bills.
3.Have knowledge and analysing ability about international payment methods.
4.Able to comprehend foreign currency loans and non-cash loans.

Course Content

Basic concepts and aplications of foreign exchange terms, transactions and bills, international payment terms, foreign currency loans and non-cash loans.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Description of foreign exchange transactions
2) Terms of foreign xchange transactions
3) Foreign exchange applications
4) Foreign exchange accounts, Arbitrage dealings
5) Bill of exchange - I
6) Bill of exchange - II
7) İnternational payment terms - Advance payment
8) International payment terms - CAG
9) International payment terms - CAD
10) International payment terms - Letter of credits
11) Practise for international payment terms
12) Foreign currency loan
13) Non-cash loans
14) Invisible items


Course Notes / Textbooks: 1.Kambiyo İşlemleri ve Bankacılık, Celalettin Cantekin, Ocak 2015, Seçkin Kitabevi.
2.Dış Ticarette Akreditif, Riskler ve UCP, Abdurrahman Özalp, Türkmen Kitabevi.

References: Konularla ile ilgili güncel haberler.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 10 % 5
Application 2 % 5
Midterms 1 % 30
Final 1 % 60
Total % 100
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Study Hours Out of Class 20 9 180
Midterms 1 1 1
Final 1 2 2
Total Workload 225

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 use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.