BA4220 Entrepreneurship & Managing InnovationBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
BA4220 Entrepreneurship & Managing Innovation Spring 3 0 3 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: Non-Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Prof. Dr. ELİF OKAN
Course Lecturer(s): Prof. Dr. İPEK ALTINBAŞAK FARİNA
Recommended Optional Program Components: Not Available
Course Objectives: Learning Working in Groups This course gives students the tools they need to improve their odds of making a product people want/ the steps of founding an innovative business.

Learning Outcomes

The students who have succeeded in this course;
Students will learn:
•On successful completion of this module a student will be able to:
•Critically evaluate various conceptualisations of entrepreneurship and demonstrate an awareness of the ideological nature of entrepreneurship. •Identify and critically reflect on their own personal entrepreneurial attributes and key competencies.
•Demonstrate an ability to engage effectively into a process of creating, appraising and presenting entrepreneurial ideas in different contexts.

Course Content

Bu ders, yenilikçi bir ürün/hizmet geliştirerek başarılı bir girişimin nasıl oluşturulacağı ve mevcut bir şirketin yenilikçi bir organizasyona nasıl dönüştürüleceği ile ilgili gerekli bilgileri sağlar.
Bu modül, GİRİŞİMCİLİK ÇALIŞMALARI VE PARADOKSLARI İLE İLGİLİ BİR ANLAYIŞ SAĞLAMAK için tasarlanmıştır.
ÖĞRENCİLERİN GİRİŞİMCİ ZİHİN SETLERİNİ TEŞVİK EDEREK POTANSİYELİ EN ÜST DÜZEYE ÇIKARMAYA ÇALIŞMAYI AMAÇLAMAKTADIR.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) i. Introductions, review, expectations ii. Innovation vs Invention iii. Dimensions and levels of ınnovation iv. Strategy for Innovation - Peter Drucker None
2) i. Innovative cultures ii. Global innovative index iii. GII rankings and trends iv. Discussion on the case Airbnb - Understanding why innovation is a strategy, how to begin Reading
3) i. The Lean Startup by Eric Ries ii. Vision, Mission, Values, why they care? iii. Cases - Intuit & Snaptax & IMVU - Understanding visions, how road map designed, how structured iv. Elevator Speech v. Business Model Canvas for Startups Reading
4) Student presentation for 2 dream startups and class discussion Detailed discussion on the Case “YemekSepeti” Discussion on the Business Model Canvas of Amazon Write down the Elevator Speech your dream startup and draw the detailed BMC? or for “YemekSepeti”
5) i. Strategy Under Uncertainty ii. Consumption Chains iii. How to validate the idea into a workable framework? iv. Introduction to Ian McMillan’s Discovery Driven Planning approach Read: Chapter1 The Lean Startup
6) Ara SINAV ; WeWork Vakası Üzerine None
7) Quiz: Explain Build-Measure-Learn feedback loop, pivots and leaf of faith assumptions? i. Framing the scope and building the major financials ii. Analysizing the Consumer Consumption Chain for the project Read. Chapter 2 The Lean Startup
8) Quiz; 6 disciplines of DDP i. Disciplines of Discovery Driven Planning ii. Analysis of Japan Oak Cooperation Case Read : Putting Discovery-Driven Planning to Work article of Ian McMillan, Harvard Business Press
9) i .History of Lean in Manufacturing ii. Lean Manufacturing Principles, how these 9 principles used in production Examples of Lean Principles from Toyota Cooperation Read: Chapter3 The Lean StartUp
10) How to accelerate startups How to grow startups How to create an innovation culture in companies None
11) Class discussion on IMVU case study of Stanford Graduate School i. How to rapid the matured startups, risks in this phases ii. When and how to attract offers from capital ventures to pump the growth None
12) Class discussion on DDP case Understanding how to frame problem areas in a clever idea, and how to approach without a major investment requirement, building the team None
13) Wrap up Must be dones before going to any investment angel How to convince even if you just have a dream and mapping of the future None
14) Final exam

Sources

Course Notes / Textbooks: 1. The ABCs of Entrepreneurship: Entrepreneurial Professors From the World's Top Business Schools on the Fundamentals All Business Professionals Should Know About Entrepreneurship Inside the Minds Staff, John Sibley Butler, Paul J. Magelli Sr.
3. The Spirit of Entrepreneurship: Exploring the Essence of Entrepreneurship Through Personal Stories, Nandram S.S., Samsom K.J.
4. Pioneers in Entrepreneurship and Small Business Research, H. Landstrom
5. Entrepreneurship In The United States: Future is Now , Paul D. Reynolds
6. Innovation And Entrepreneurship (Powertalk, Resumido), Peter Drucker
7. Entrepreneurship and Innovations in E-business: An Integrative Perspective, Fang Zhao
8. Innovation, Entrepreneurship and Culture: The Interaction Between Technology, Progress and Economic Growth Terrence E. Brown, Jan Ulijn
9. Sustainable Innovation and Entrepreneurship Rolf Wustenhagen, Jost Hamschmidt, Sanjay Sharma, Mark Starik
10. Innovating for Sustainability: Green Entrepreneurship in Personal Mobility (Routledge Studies in Innovation, Organization and Technology) Luca Berchicci
References: 1. The ABCs of Entrepreneurship: Entrepreneurial Professors From the World's Top Business Schools on the Fundamentals All Business Professionals Should Know About Entrepreneurship Inside the Minds Staff, John Sibley Butler, Paul J. Magelli Sr.
3. The Spirit of Entrepreneurship: Exploring the Essence of Entrepreneurship Through Personal Stories, Nandram S.S., Samsom K.J.
4. Pioneers in Entrepreneurship and Small Business Research, H. Landstrom
5. Entrepreneurship In The United States: Future is Now , Paul D. Reynolds
6. Innovation And Entrepreneurship (Powertalk, Resumido), Peter Drucker
7. Entrepreneurship and Innovations in E-business: An Integrative Perspective, Fang Zhao
8. Innovation, Entrepreneurship and Culture: The Interaction Between Technology, Progress and Economic Growth Terrence E. Brown, Jan Ulijn
9. Sustainable Innovation and Entrepreneurship Rolf Wustenhagen, Jost Hamschmidt, Sanjay Sharma, Mark Starik
10. Innovating for Sustainability: Green Entrepreneurship in Personal Mobility (Routledge Studies in Innovation, Organization and Technology) Luca Berchicci

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 15
Quizzes 1 % 20
Project 1 % 25
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 35
PERCENTAGE OF FINAL WORK % 65
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Application 14 3 42
Study Hours Out of Class 14 3 42
Project 1 14 14
Final 1 2 2
Total Workload 142

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.