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 |
BA4216 | Auditing | 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: | |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Assoc. Prof. HÜMEYRA ADIGÜZEL |
Course Lecturer(s): |
Assoc. Prof. HÜMEYRA ADIGÜZEL Prof. Dr. İPEK ALTINBAŞAK FARİNA |
Recommended Optional Program Components: | None |
Course Objectives: | This course is designed to enable students to understand fundamental auditing concepts, principles and procedures. It addresses issues concerning, internal control, audit risk, materiality, characteristics of evidence, sampling, analytical procedures, audit reports. |
The students who have succeeded in this course; The students who have succeeded in this course; 1. Have knowledge about the importance of External Audit and learn about regulations 2. Explain the concept of audit and assurance and the functions of audit, corporate governance, including ethics and professional conduct. 3. Learn about the external audit process 4. Describe and understand the internal audit and internal control |
WEEKS and SUBJECT DETAILS; Week 1- Introduction to Auditing: The role of public accountant in the economy, Auditing Standards, Auditing in Turkey Week 2- Audit Evidence and Documentation: Audit Process, Audit Documentation Week 3- Audit Planning: Obtaining and Understanding of the Client and its environment, Assessing the risks and designing audit procedures Week 4- Internal Control: The control environment, risk assessment, and control activities Week 5- Audit Sampling: Comparison of statistical and non statistical sampling Week 6- Audit of Cash and Financial Investment: Auditors’ objectives in the Auditing Cash and financial investments, internal control over cash and financial investments Week 7- Audit of Accounts Receivable, Notes Receivable and Revenue : Auditors’ objectives in the Auditing receivables and revenue, Internal control of accounts receivable and revenue, Audit work on receivables and revenue Week 8- Midterm Exam Week 9- Audit of Inventories and Cost of Goods Sold: Auditors’ objectives in the Auditing inventories and Cost of Goods Sold, Internal control over inventories and cost of goods sold Week 10- Audit of Property, Plant and Equipment: Auditors’ objectives in the Auditing property, plant and equipment Week 11- Audit of Accounts Payable and Other Liabilities: Auditors’ objectives in the Auditing Accounts payable, internal control over accounts payable Week 12- Completing the Audit Completing the audit, post audit responsibilities Week 13- Auditors’ Reports Types of reports issued by auditors, expression of an opinion Week 14- Auditors’ Reports Types of reports issued by auditors, expression of an opinion |
Week | Subject | Related Preparation |
1) | Introduction to Auditing: The role of public accountant in the economy, Auditing Standards, Auditing in Turkey | |
2) | Audit Evidence and Documentation | |
3) | Audit Planning: Obtaining and Understanding of the Client and its environment Assessing the risks and designing audit procedures | |
4) | Internal Control The control environment, risk assessment, and control activities | |
5) | Audit Sampling | |
6) | Audit of Cash and Financial Investment | |
7) | Audit of Accounts Receivable, Notes Receivable and Revenue | |
8) | Midterm | |
9) | Audit of Inventories and Cost of Goods Sold | |
10) | Audit of Property, Plant and Equipment | |
11) | Audit of Accounts Payable and Other Liabilities | |
12) | Completing the Audit | |
13) | Types of reports issued by auditors, expression of an opinion | |
14) | Types of reports issued by auditors, expression of an opinion |
Course Notes / Textbooks: | Whittington and Pany, 2011 Principles of Auditing & Other Assurance Services ISBN: 9780071317139 |
References: | Yok |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Application | 14 | 14 |
Study Hours Out of Class | 15 | 63 |
Presentations / Seminar | 4 | 16 |
Homework Assignments | 2 | 6 |
Quizzes | 2 | 6 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 151 |
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. |