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 |
ENM4101 | Cost Accounting for Engineers | Spring | 3 | 0 | 3 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi MEHMET EMİN YILDIZ |
Recommended Optional Program Components: | N/A |
Course Objectives: | ENM 4101 covers the concepts and theories of cost accounting. It starts with introducing the concept of cost, how cost is determined and how it is related to financial statements and capital budgeting process. Similarities and differences between manufacturing and merchandising are covered. The course presents different methods of cost accounting methods such as process costing, job costing, activity based costing. Throughout the course the cost volume profit and variance analysis accompany the subjects covered. The course concludes with pricing and relevant cost concepts in order to provide a link to the following Managerial Accounting course. |
The students who have succeeded in this course; After completing this course students will be able to: I. . Introducing the fundamentals of cost accounting, II. Explain the various tools used to evaluate, analyze and study the cost structure of a manufacturing and merchandising firm. III. Explaining how various methods of cost accounting applies on a case base, IV. Providing knowledge of variance analysis, V. Providing knowledge of cost profit analysis VI. Explaining how alternative approaches in cost accounting could generate differences in results |
1st Week An Introduction to Cost Terms and Purposes 2nd Week Cost–Volume–Profit Analysis 3rd Week Job Costing 4th Week Activity-Based Costing and Activity-Based Management 5th Week 1st Mid Term & Solving The Mid Term in class 6th Week Master Budget and Responsibility Accounting 7th Week Flexible Budgets, Direct-Cost Variances, and Management Control 8th Week Flexible Budgets, Overhead Cost Variances, and Management Control 9th Week Flexible Budgets and Variances 10th Week 2nd Mid Term & Solving The Mid Term in class 11th Week Strategy, Balanced Scorecard, and Strategic Profitability Analysis 12th Week Pricing Decisions and Cost Management 13th Week Cost Allocation, Customer-Profitability Analysis, and Sales-Variance Analysis 14th Week Cost Allocation: Joint Products and Byproducts |
Week | Subject | Related Preparation |
1) | Introduction of the concept of cost | N/A |
2) | How to apply job order costing | N/A |
3) | How to apply process costing | N/A |
4) | Cost, volume, profit relationships are introduced | N/A |
5) | Activity Based Costing will be introduced | N/A |
6) | N/A | N/A |
7) | Preparation of budgeting tables and interpretation of them | N/A |
8) | Types of variances, calculation of variances and interpretation of them | N/A |
9) | Types of variances, calculation of variances and interpretation of them | N/A |
10) | N/A | N/A |
11) | Relevant and irrelevant cost. How to distinguish between two. The problems that may arise if cost is misinterpreted | N/A |
12) | Cost price relationship, capital invested and fixed profit margin | N/A |
13) | How to decide which customer is more profitable. Customer specific cost allocation | N/A |
14) | N/A | Students are expected to review the material they wish to be review upon class |
Course Notes / Textbooks: | Horngren C.T., Datar S.M., Rajan M.V., Cost Accounting; A Managerial Emphasis, Pearson ed., 16th ed., 2018 |
References: | N/A |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 8 |
Homework Assignments | 10 | % 20 |
Midterms | 2 | % 32 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 3 | 18 | 54 |
Homework Assignments | 10 | 4 | 40 |
Midterms | 1 | 3 | 3 |
Final | 1 | 3 | 3 |
Total Workload | 139 |
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. |