This course aims to explain fundamental concepts of economics, supply, demand, consumer behaviour, the theory of firm and markets.
Course Content
This course contains; Introduction to Economics,Fundamental Concepts,Supply and Demand,Market Equilibrium,Elasticity,Household Behaviour and Consumer Choice,Production Process,Short-Run Costs,Long-Run Costs,Factor Markets,Perfect Competition,Monopoly,Oligopoly and Monopolistic Competition,Review.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Will be able to explain the basic concepts of economics.
13, 16, 9
A
2. Defines basic concepts.
13, 16, 9
A
3. Relates these concepts with real life.
13, 16, 9
A
4. Explains the formation of price and quantity in economics.
12, 13, 16, 9
A, E
5. Analyses the factors that effects the price and quantity.
12, 13, 16, 9
A, E
6. Calculates the supply and demand elasticities.
12, 13, 16, 9
A, E
7. Analyses the consumer behaviour.
13, 16, 9
A
8. Analyses the concept of utility.
13, 16, 9
A
9. Analyses the effects of budget constraits.
13, 16, 9
A
10. Analyses firm behaviour.
13, 16, 9
A
11. Analyses production technologies.
13, 16, 9
A
12. Analyses different types of cost.
10, 13, 16, 9
A
13. Analyses the concept of profit.
10, 13, 16, 9
A
14. Evaluates the markets.
10, 13, 16, 9
A, E
15. Recognizes the types of markets.
13, 16, 9
A, E
16. Analyses the formation of market prices.
10, 13, 16, 9
A, E
17. Compares the different markets.
10, 13, 16, 9
A, E
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Economics
preparation from related course sources
2
Fundamental Concepts
preparation from related course sources
3
Supply and Demand
preparation from related course sources
4
Market Equilibrium
preparation from related course sources
5
Elasticity
preparation from related course sources
6
Household Behaviour and Consumer Choice
preparation from related course sources
7
Production Process
preparation from related course sources
8
Short-Run Costs
preparation from related course sources
9
Long-Run Costs
preparation from related course sources
10
Factor Markets
preparation from related course sources
11
Perfect Competition
preparation from related course sources
12
Monopoly
preparation from related course sources
13
Oligopoly and Monopolistic Competition
preparation from related course sources
14
Review
preparation from related course sources
Resources
İktisada giriş / Erdal M. Ünsal
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
14
1
14
Resolution of Homework Problems and Submission as a Report
2
5
10
Term Project
1
0
0
Presentation of Project / Seminar
1
0
0
Quiz
1
0
0
Midterm Exam
1
9
9
General Exam
1
13
13
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
74
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(74/30)
2
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
GENERAL ECONOMICS
YBES1153220
Fall Semester
2+0
2
2
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Numan ÖZAKPINAR
Name of Lecturer(s)
Assistant(s)
Aim
This course aims to explain fundamental concepts of economics, supply, demand, consumer behaviour, the theory of firm and markets.
Course Content
This course contains; Introduction to Economics,Fundamental Concepts,Supply and Demand,Market Equilibrium,Elasticity,Household Behaviour and Consumer Choice,Production Process,Short-Run Costs,Long-Run Costs,Factor Markets,Perfect Competition,Monopoly,Oligopoly and Monopolistic Competition,Review.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Will be able to explain the basic concepts of economics.
13, 16, 9
A
2. Defines basic concepts.
13, 16, 9
A
3. Relates these concepts with real life.
13, 16, 9
A
4. Explains the formation of price and quantity in economics.
12, 13, 16, 9
A, E
5. Analyses the factors that effects the price and quantity.
12, 13, 16, 9
A, E
6. Calculates the supply and demand elasticities.
12, 13, 16, 9
A, E
7. Analyses the consumer behaviour.
13, 16, 9
A
8. Analyses the concept of utility.
13, 16, 9
A
9. Analyses the effects of budget constraits.
13, 16, 9
A
10. Analyses firm behaviour.
13, 16, 9
A
11. Analyses production technologies.
13, 16, 9
A
12. Analyses different types of cost.
10, 13, 16, 9
A
13. Analyses the concept of profit.
10, 13, 16, 9
A
14. Evaluates the markets.
10, 13, 16, 9
A, E
15. Recognizes the types of markets.
13, 16, 9
A, E
16. Analyses the formation of market prices.
10, 13, 16, 9
A, E
17. Compares the different markets.
10, 13, 16, 9
A, E
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Economics
preparation from related course sources
2
Fundamental Concepts
preparation from related course sources
3
Supply and Demand
preparation from related course sources
4
Market Equilibrium
preparation from related course sources
5
Elasticity
preparation from related course sources
6
Household Behaviour and Consumer Choice
preparation from related course sources
7
Production Process
preparation from related course sources
8
Short-Run Costs
preparation from related course sources
9
Long-Run Costs
preparation from related course sources
10
Factor Markets
preparation from related course sources
11
Perfect Competition
preparation from related course sources
12
Monopoly
preparation from related course sources
13
Oligopoly and Monopolistic Competition
preparation from related course sources
14
Review
preparation from related course sources
Resources
İktisada giriş / Erdal M. Ünsal
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
