NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
DIS2007 | Banking and Foreign Exchange Transactions | Spring | 1 | 2 | 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 application ability about banking and exchange transactions, international payment forms and foreign trade finance. |
The students who have succeeded in this course; 1.Have knowledge about the context of foreign exchange transactions legislation and ability to comprehend procedures related with foreign currency. 2.Able to analyse foreign trade documentation. 3.Have knowledge and analyse ability about payment methods. 4.Able to comprehend banking transactions of imports and exports. 5.Have knowledge about foreign trade finance. |
Basic concepts and aplications of analyses and aplications of foreign exchange, banking and import, export transactions, documents, payment methods and trade finance applications. |
Week | Subject | Related Preparation |
1) | Description of foreign exchange transactions | |
2) | Basic concepts of foreign exchange transactions | |
3) | Foreign currency and its content and features | |
4) | Procedures of banking in foreign trade | |
5) | General principals of exports in foreign exchange legislation | |
6) | Principals of imports in foreign exchange legislation. | |
7) | General overview and applications of payment terms | |
8) | Review | |
9) | Advance payment | |
10) | Payment againts goods. | |
11) | Payment against documents | |
12) | Pre-finance Loans | |
13) | Country credits, forward, forfaiting. | |
14) | T. Eximbank loans |
Course Notes / Textbooks: | 1. Abdurrahman Özalp, Dış Ticarette Akreditif, Riskler ve UCP, Türkmen Kitabevi. 2. Yaser Gürsoy, Dış Ticaret İşlemleri Yönetimi, Ekin Kitabevi. |
References: | Konularla ile ilgili güncel haberler. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 5 |
Application | 2 | % 10 |
Midterms | 1 | % 25 |
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 | 14 | 4 | 56 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 100 |
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. |