Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| BUSINESS ACCOUNTING | YBES4213351 | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Yeter USLU |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The aim is to provide the students of the Department of Nutrition and Dietetics with general accounting knowledge at a level that they can use in the businesses they work or the businesses they own. |
| Course Content | This course contains; Definition, concepts and principles of accounting,Accounting records and uniform accounting system,Operation of active and passive accounts,Financial assets, functioning of current assets,Operation of fixed assets,Scope of foreign resources and functioning of equity accounts,Income accounts and operation,Expense accounts and their operation,Preparation of basic financial statements - income statement,Preparation of basic financial statements, balance sheet and other financial statements,Operation of cost calculations, formation of costs in nutrition and dietetics,End of period inventory transactions,Calculation of profit and loss of accounting period-end closing transactions,Evaluation of the financial events of the business. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Explains all kinds of information, documents and laws that need to be done theoretically and practically about accounting | 16, 3, 9 | A |
| Explains the preparation of financial statements, preparation and submission of documents, e-statements and e-declarations at the end of the period. | 16, 3, 9 | A |
| He/she has the level of accounting knowledge that can provide more profit or less profit by legal means by suggesting or checking correct valuations within the framework of the law. | 16, 3, 9 | A |
| Teaching Methods: | 16: Question - Answer Technique, 3: Problem Baded Learning Model, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition, concepts and principles of accounting | |
| 2 | Accounting records and uniform accounting system | |
| 3 | Operation of active and passive accounts | |
| 4 | Financial assets, functioning of current assets | |
| 5 | Operation of fixed assets | |
| 6 | Scope of foreign resources and functioning of equity accounts | |
| 7 | Income accounts and operation | |
| 8 | Expense accounts and their operation | |
| 9 | Preparation of basic financial statements - income statement | |
| 10 | Preparation of basic financial statements, balance sheet and other financial statements | |
| 11 | Operation of cost calculations, formation of costs in nutrition and dietetics | |
| 12 | End of period inventory transactions | |
| 13 | Calculation of profit and loss of accounting period-end closing transactions | |
| 14 | Evaluation of the financial events of the business |
| Resources |
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. | ||||||
| 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. | ||||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | ||||||
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 | 0 | 0 | 0 | |||
| Term Project | 14 | 2 | 28 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 20 | 20 | |||
| General Exam | 1 | 30 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 120 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(120/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| BUSINESS ACCOUNTING | YBES4213351 | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Yeter USLU |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The aim is to provide the students of the Department of Nutrition and Dietetics with general accounting knowledge at a level that they can use in the businesses they work or the businesses they own. |
| Course Content | This course contains; Definition, concepts and principles of accounting,Accounting records and uniform accounting system,Operation of active and passive accounts,Financial assets, functioning of current assets,Operation of fixed assets,Scope of foreign resources and functioning of equity accounts,Income accounts and operation,Expense accounts and their operation,Preparation of basic financial statements - income statement,Preparation of basic financial statements, balance sheet and other financial statements,Operation of cost calculations, formation of costs in nutrition and dietetics,End of period inventory transactions,Calculation of profit and loss of accounting period-end closing transactions,Evaluation of the financial events of the business. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Explains all kinds of information, documents and laws that need to be done theoretically and practically about accounting | 16, 3, 9 | A |
| Explains the preparation of financial statements, preparation and submission of documents, e-statements and e-declarations at the end of the period. | 16, 3, 9 | A |
| He/she has the level of accounting knowledge that can provide more profit or less profit by legal means by suggesting or checking correct valuations within the framework of the law. | 16, 3, 9 | A |
| Teaching Methods: | 16: Question - Answer Technique, 3: Problem Baded Learning Model, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition, concepts and principles of accounting | |
| 2 | Accounting records and uniform accounting system | |
| 3 | Operation of active and passive accounts | |
| 4 | Financial assets, functioning of current assets | |
| 5 | Operation of fixed assets | |
| 6 | Scope of foreign resources and functioning of equity accounts | |
| 7 | Income accounts and operation | |
| 8 | Expense accounts and their operation | |
| 9 | Preparation of basic financial statements - income statement | |
| 10 | Preparation of basic financial statements, balance sheet and other financial statements | |
| 11 | Operation of cost calculations, formation of costs in nutrition and dietetics | |
| 12 | End of period inventory transactions | |
| 13 | Calculation of profit and loss of accounting period-end closing transactions | |
| 14 | Evaluation of the financial events of the business |
| Resources |
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. | ||||||
| 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. | ||||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |