Language of instruction: |
Turkish |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Instructor AYBİKE ELİF BOLCAN |
Course Lecturer(s): |
Instructor ELİF FINDIK
Instructor AYBİKE ELİF BOLCAN
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Recommended Optional Program Components: |
This course does not have any recommended optional components. |
Course Objectives: |
The aim of this course is to show students the issues to be considered in business development, preparation, writing and presentation of business plans with workshops. |
Week |
Subject |
Related Preparation |
1) |
SMEs' Management Problems and Solutions |
None |
2) |
SMEs' Production Problems and Solutions |
None |
3) |
SMEs' Marketing Problems and Solutions |
None |
4) |
SMEs' Financing Problems and Solutions |
None |
5) |
SMEs' Public Administration Problems and Solutions |
None |
6) |
The Concept of Business Plan and Its Importance |
None |
7) |
Workshops Towards Enhancing Business Plan |
None |
8) |
Workshop Towards Enhancing Business Plan |
None |
9) |
The Concept of Winning Business Plan and Its Importance |
None |
10) |
Writing A Winning Business Plan |
None |
11) |
Issues To Be Considered In Presentation of Business Plan |
None |
12) |
Common Mistakes Made In Presentation of Business Plan |
None |
13) |
Concept of Social Entrepreneurship |
None |
14) |
Women Entrepreneurship |
None |
|
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. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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