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.
Dersin Öğrenme Kazanımları
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.
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
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
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.
X
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.
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
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.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
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
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
-
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. Gülgün ERSOY
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.
Dersin Öğrenme Kazanımları
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.
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
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
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.
X
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.
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
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.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
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.
