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.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Will be able to explain the basic concepts of economics.
13, 16, 9
A
1.1 Defines basic concepts.
13, 16, 9
A
1.2 Relates these concepts with real life.
13, 16, 9
A
2. Explains the formation of price and quantity in economics.
12, 13, 16, 9
A, E
2.1 Analyses the factors that effects the price and quantity.
12, 13, 16, 9
A, E
2.2 Calculates the supply and demand elasticities.
12, 13, 16, 9
A, E
3. Analyses the consumer behaviour.
13, 16, 9
A
3.1 Analyses the concept of utility.
13, 16, 9
A
3.2 Analyses the effects of budget constraits.
13, 16, 9
A
4. Analyses firm behaviour.
13, 16, 9
A
4.1 Analyses production technologies.
13, 16, 9
A
4.2 Analyses different types of cost.
10, 13, 16, 9
A
4.3 Analyses the concept of profit.
10, 13, 16, 9
A
5. Evaluates the markets.
10, 13, 16, 9
A, E
5.1 Recognizes the types of markets.
13, 16, 9
A, E
5.2 Analyses the formation of market prices.
10, 13, 16, 9
A, E
5.3 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
Zeynel Dinler, İktisada Giriş, Ekin Basım Yayın.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
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
-
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
Prof.Dr. Rana ATABAY KUŞÇU
Name of Lecturer(s)
Lect. Numan ÖZAKPINAR
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.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Will be able to explain the basic concepts of economics.
13, 16, 9
A
1.1 Defines basic concepts.
13, 16, 9
A
1.2 Relates these concepts with real life.
13, 16, 9
A
2. Explains the formation of price and quantity in economics.
12, 13, 16, 9
A, E
2.1 Analyses the factors that effects the price and quantity.
12, 13, 16, 9
A, E
2.2 Calculates the supply and demand elasticities.
12, 13, 16, 9
A, E
3. Analyses the consumer behaviour.
13, 16, 9
A
3.1 Analyses the concept of utility.
13, 16, 9
A
3.2 Analyses the effects of budget constraits.
13, 16, 9
A
4. Analyses firm behaviour.
13, 16, 9
A
4.1 Analyses production technologies.
13, 16, 9
A
4.2 Analyses different types of cost.
10, 13, 16, 9
A
4.3 Analyses the concept of profit.
10, 13, 16, 9
A
5. Evaluates the markets.
10, 13, 16, 9
A, E
5.1 Recognizes the types of markets.
13, 16, 9
A, E
5.2 Analyses the formation of market prices.
10, 13, 16, 9
A, E
5.3 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
Zeynel Dinler, İktisada Giriş, Ekin Basım Yayın.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
9
PQ-9. Communicates effectively both verbally and written in occupational field.
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
