NUTRITION AND DIETETIC (ENGLISH)
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
BVS2013	Credit Analysis for Banks	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:	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 main goal of this course is to have the ability of making financial assessments, credit evaluations through the main and supplementary financial statements of interprises by using analysing tools and techniques.

Learning Outcomes

The students who have succeeded in this course;
1. Able to to understand the fundamental and technical analysis.
2. Able to define the importance of footnotes considering the principles of accounting
3. Able to apply financial analysis techniques.
4 Able to interpret financial statement results,
5. Able to make financial assessments and credit evaluation.

Course Content

Basic concepts of financial analysis, financial analyses techniques, financial assessments and credit evaluation of main and supplementary financial statements by using analysing tools and techniques.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	The scope of banking financial products and services.
1)	Cash flow and applications.
2)	The reasons and results of 2001 and 2008 financial crises in Banking Sector.
3)	Banking sector credit policies and regulations. Bank Loan Ratings - Basel criteria.
4)	Types of TL and FX Loans.
5)	Types of non-cash loans.
6)	Financials-B/S items, adjustments after company call.
7)	Financials-Income statement, adjustments after company call.
8)	Fund flow and applications.
9)	Cash flow and applications.
10)	Evaluation of loan request, B/S and I/S and security structure.
11)	Ratio Analysis for Financial Statements.
12)	B/S and I/S adjustments.
13)	Exercise : Preparation, evaluation and security assesment of a company analysis report.
14)	Credit scoring (SCORECARD)-Retail banking.

Sources

Course Notes / Textbooks:	Dr. Öztin Akgüç, Mali Tablolar Analizi, Avcıol Basın Yayın, 2013, Adem Çabuk, Mali Tablolar Analizi, Ekin Kitabevi, 2013.
References:	Güncel dergiler, yayınlar, Firma Değerleme Raporları.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	3	42
Midterms	1	2	2
Final	1	2	2
Total Workload			74

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.