NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
BVS2005 | Foreign Exchange Transactions in Banking | Spring Fall |
2 | 0 | 2 | 3 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
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 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. |
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. |
Basic concepts and aplications of foreign exchange terms, transactions and bills, international payment terms, foreign currency loans and non-cash loans. |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 5 |
Application | 2 | % 5 |
Midterms | 1 | % 30 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
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 |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |