Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ENTERPRENEURSHIP and INNOVATION MANAGEMENT | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Short Cycle (Associate's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Ercan KARAKEÇE |
| Name of Lecturer(s) | Lect. Ercan KARAKEÇE |
| Assistant(s) | |
| Aim | Entrepreneurship and innovation have a vital role among the factors that create added value in the new economy. For this reason, it desires to raise awareness among students about entrepreneurship, intrapreneurship, and innovation. It also aims to raise awareness about the applications that students will use in this field in their careers. |
| Course Content | This course contains; Entrepreneurs, basic concepts related to entrepreneurship. Fundamentals of entrepreneurial thinking,Entrepreneurial mindset, distinctive concepts in entrepreneurship,Qualities that entrepreneurs should have,Advantages and disadvantages of entrepreneurship,The importance of entrepreneurship, its basic functions,Types of entrepreneurship,Reasons for being an entrepreneur, success and failure factors,Entrepreneurship and creativity,Entrepreneurship and innovation,Establishment of a new business and setup procedures,Buying or partnering with an established business,Owning a business with franchising agreements,Home-based working. Digitizing Entrepreneurship.,Business plan processes in entrepreneurship. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Will be able to discuss the basic concepts in entrepreneurship and the relationship between them | 9 | A |
| 1.1. Expresses the relationship between entrepreneurship and ethics | ||
| 1.2. Evaluates entrepreneurial characteristics | ||
| 1.3. Interrogates the concept of entrepreneurship | ||
| 2. Will be able to evalute the requirements and outcomes of entrepreneurship | 16, 9 | A |
| 2.1. Explains the importance of entrepreneurship | ||
| 2.2. Discusses the economic, social and cultural foundations/contributions of entrepreneurship | ||
| 3. Will be able to interpret entrepreneurial processes | 16, 9 | A |
| 3.1. Evaluates business ideas | ||
| 3.2. Discusses the business model | ||
| 4. Will be able to contribute to the innovation process | 16, 9 | A |
| 4.1. Questions creativity and environmental interaction | ||
| 4.2. Establishes a relationship between innovation and creativity | ||
| 5. Will be able to evaluate the factors affecting entrepreneurship | 16, 9 | A |
| 5.1. Evaluates the creative climate | ||
| 5.2. Recognizes creativity blocks | ||
| 6. Will be able to discuss the processes of establishing a business from scratch | 16, 9 | A |
| 6.1. Refers to legal processes | ||
| 6.2. Evaluates the requirements for starting a business | ||
| 7. Will be able to evaluate the option of starting with ready-made businesses | 16, 9 | A |
| 7.1. Analyzes acquiring existing business | ||
| 7.2. Considers becoming a partner | ||
| 7.3. Evaluates the franchising system |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Entrepreneurs, basic concepts related to entrepreneurship. Fundamentals of entrepreneurial thinking | |
| 2 | Entrepreneurial mindset, distinctive concepts in entrepreneurship | |
| 3 | Qualities that entrepreneurs should have | |
| 4 | Advantages and disadvantages of entrepreneurship | |
| 5 | The importance of entrepreneurship, its basic functions | |
| 6 | Types of entrepreneurship | |
| 7 | Reasons for being an entrepreneur, success and failure factors | |
| 8 | Entrepreneurship and creativity | |
| 9 | Entrepreneurship and innovation | |
| 10 | Establishment of a new business and setup procedures | |
| 11 | Buying or partnering with an established business | |
| 12 | Owning a business with franchising agreements | |
| 13 | Home-based working. Digitizing Entrepreneurship. | |
| 14 | Business plan processes in entrepreneurship |
| Resources |
| Carpenter, Mehmet. Entrepreneurship. Beta / Roof, Hero. Entrepreneurship and Innovation Management. Nobel / |
| Uygun, Ramazan K. Entrepreneurship Theory and Approaches. Crop |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Having adequate infrastructure in the fields of accounting, law, basic management, management and field; To gain theoretical and practical knowledge in these areas. | X | |||||
| 2 | To be able to interpret and evaluate data, to identify and analyze data using the basic knowledge and skills acquired in the field, and to be able to develop evidence-based solutions. | X | |||||
| 3 | To be able to design, plan and carry out projects using professional environments and tools related to the field. | X | |||||
| 4 | To be able to produce solutions, to take responsibilities in teams or to be able to do individual work in case of encountering unforeseen situations in field related applications. | X | |||||
| 5 | To gain the application skills by examining the processes related to the field of public and private sector organizations on site. | ||||||
| 6 | Awareness of the necessity of life-long learning; To follow the developments in science and technology and to gain the consciousness of renewing itself continuously. | X | |||||
| 7 | To acquire the ability to use computer software and hardware at the basic level required by the field. | ||||||
| 8 | Having a level of foreign language knowledge that can follow the innovations in the field of judge and field to effective communication techniques. | ||||||
| 9 | To be able to identify and effectively use the modern techniques, tools and information technologies required for applications related to the field. | ||||||
| 10 | To have a conscious of historical values, social responsibility, universal, social and professional ethics. | X | |||||
| 11 | Business law and business security, environmental knowledge, tax law, professional legislation, other related laws and regulations, principles and concepts of accounting, international standards and quality conscious. | 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 | 7 | 1 | 7 | |||
| Term Project | 14 | 1 | 14 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 7 | 2 | 14 | |||
| General Exam | 14 | 2 | 28 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 105 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(105/30) | 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 |
|---|---|---|---|---|---|
| ENTERPRENEURSHIP and INNOVATION MANAGEMENT | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Short Cycle (Associate's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Ercan KARAKEÇE |
| Name of Lecturer(s) | Lect. Ercan KARAKEÇE |
| Assistant(s) | |
| Aim | Entrepreneurship and innovation have a vital role among the factors that create added value in the new economy. For this reason, it desires to raise awareness among students about entrepreneurship, intrapreneurship, and innovation. It also aims to raise awareness about the applications that students will use in this field in their careers. |
| Course Content | This course contains; Entrepreneurs, basic concepts related to entrepreneurship. Fundamentals of entrepreneurial thinking,Entrepreneurial mindset, distinctive concepts in entrepreneurship,Qualities that entrepreneurs should have,Advantages and disadvantages of entrepreneurship,The importance of entrepreneurship, its basic functions,Types of entrepreneurship,Reasons for being an entrepreneur, success and failure factors,Entrepreneurship and creativity,Entrepreneurship and innovation,Establishment of a new business and setup procedures,Buying or partnering with an established business,Owning a business with franchising agreements,Home-based working. Digitizing Entrepreneurship.,Business plan processes in entrepreneurship. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Will be able to discuss the basic concepts in entrepreneurship and the relationship between them | 9 | A |
| 1.1. Expresses the relationship between entrepreneurship and ethics | ||
| 1.2. Evaluates entrepreneurial characteristics | ||
| 1.3. Interrogates the concept of entrepreneurship | ||
| 2. Will be able to evalute the requirements and outcomes of entrepreneurship | 16, 9 | A |
| 2.1. Explains the importance of entrepreneurship | ||
| 2.2. Discusses the economic, social and cultural foundations/contributions of entrepreneurship | ||
| 3. Will be able to interpret entrepreneurial processes | 16, 9 | A |
| 3.1. Evaluates business ideas | ||
| 3.2. Discusses the business model | ||
| 4. Will be able to contribute to the innovation process | 16, 9 | A |
| 4.1. Questions creativity and environmental interaction | ||
| 4.2. Establishes a relationship between innovation and creativity | ||
| 5. Will be able to evaluate the factors affecting entrepreneurship | 16, 9 | A |
| 5.1. Evaluates the creative climate | ||
| 5.2. Recognizes creativity blocks | ||
| 6. Will be able to discuss the processes of establishing a business from scratch | 16, 9 | A |
| 6.1. Refers to legal processes | ||
| 6.2. Evaluates the requirements for starting a business | ||
| 7. Will be able to evaluate the option of starting with ready-made businesses | 16, 9 | A |
| 7.1. Analyzes acquiring existing business | ||
| 7.2. Considers becoming a partner | ||
| 7.3. Evaluates the franchising system |
| Teaching Methods: | 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Entrepreneurs, basic concepts related to entrepreneurship. Fundamentals of entrepreneurial thinking | |
| 2 | Entrepreneurial mindset, distinctive concepts in entrepreneurship | |
| 3 | Qualities that entrepreneurs should have | |
| 4 | Advantages and disadvantages of entrepreneurship | |
| 5 | The importance of entrepreneurship, its basic functions | |
| 6 | Types of entrepreneurship | |
| 7 | Reasons for being an entrepreneur, success and failure factors | |
| 8 | Entrepreneurship and creativity | |
| 9 | Entrepreneurship and innovation | |
| 10 | Establishment of a new business and setup procedures | |
| 11 | Buying or partnering with an established business | |
| 12 | Owning a business with franchising agreements | |
| 13 | Home-based working. Digitizing Entrepreneurship. | |
| 14 | Business plan processes in entrepreneurship |
| Resources |
| Carpenter, Mehmet. Entrepreneurship. Beta / Roof, Hero. Entrepreneurship and Innovation Management. Nobel / |
| Uygun, Ramazan K. Entrepreneurship Theory and Approaches. Crop |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Having adequate infrastructure in the fields of accounting, law, basic management, management and field; To gain theoretical and practical knowledge in these areas. | X | |||||
| 2 | To be able to interpret and evaluate data, to identify and analyze data using the basic knowledge and skills acquired in the field, and to be able to develop evidence-based solutions. | X | |||||
| 3 | To be able to design, plan and carry out projects using professional environments and tools related to the field. | X | |||||
| 4 | To be able to produce solutions, to take responsibilities in teams or to be able to do individual work in case of encountering unforeseen situations in field related applications. | X | |||||
| 5 | To gain the application skills by examining the processes related to the field of public and private sector organizations on site. | ||||||
| 6 | Awareness of the necessity of life-long learning; To follow the developments in science and technology and to gain the consciousness of renewing itself continuously. | X | |||||
| 7 | To acquire the ability to use computer software and hardware at the basic level required by the field. | ||||||
| 8 | Having a level of foreign language knowledge that can follow the innovations in the field of judge and field to effective communication techniques. | ||||||
| 9 | To be able to identify and effectively use the modern techniques, tools and information technologies required for applications related to the field. | ||||||
| 10 | To have a conscious of historical values, social responsibility, universal, social and professional ethics. | X | |||||
| 11 | Business law and business security, environmental knowledge, tax law, professional legislation, other related laws and regulations, principles and concepts of accounting, international standards and quality conscious. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |