Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ENTERPRENEURSHIP and INNOVATION MANAGEMENT | İK2232810 | Spring Semester | 2+0 | 2 | 4 |
| Course Program | Pazartesi 12:00-12:45 Pazartesi 12:45-13:30 |
| 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 | To have basic theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | X | |||||
| 2 | Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level | ||||||
| 3 | Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field | X | |||||
| 4 | Conduct studies at basic level within the field independently | X | |||||
| 5 | Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field | X | |||||
| 6 | Conduct activities towards the development of subordinates within a project | X | |||||
| 7 | Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs | X | |||||
| 8 | Direct the education received to a higher education level in the same field or to an occupation in the same level | ||||||
| 9 | Gain awareness of lifelong learning | X | |||||
| 10 | Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication | ||||||
| 11 | Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals | X | |||||
| 12 | Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge | ||||||
| 13 | Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field | X | |||||
| 14 | Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security | 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 | İK2232810 | Spring Semester | 2+0 | 2 | 4 |
| Course Program | Pazartesi 12:00-12:45 Pazartesi 12:45-13:30 |
| 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 | To have basic theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | X | |||||
| 2 | Gain the skills to use basic level theoretical and practical knowledge acquired within the field in the same field of a higher education level or in a field of same level | ||||||
| 3 | Interpret and evaluate data, define problems, do analysis, produce solutions based on proof with using basic level knowledge and practices gained within the field | X | |||||
| 4 | Conduct studies at basic level within the field independently | X | |||||
| 5 | Take responsibility as a team member in order to solve unexpected complex problems faced in the implementations within the field | X | |||||
| 6 | Conduct activities towards the development of subordinates within a project | X | |||||
| 7 | Evaluate the acquired knowledge and skills at basic level within the field with a critical approach, determine and respond to learning needs | X | |||||
| 8 | Direct the education received to a higher education level in the same field or to an occupation in the same level | ||||||
| 9 | Gain awareness of lifelong learning | X | |||||
| 10 | Transfer the ideas based on the basic knowledge and skills acquired within the field through written and oral communication | ||||||
| 11 | Share the ideas and solution proposals to problems about issues within the field with professionals and non-professionals | X | |||||
| 12 | Use informatics and communication technologies with at least a minimum level of European Computer Driving License Basic Level software knowledge | ||||||
| 13 | Possess social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field | X | |||||
| 14 | Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |