Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ENTERPRENEURSHIP and INNOVATION MANAGEMENT | HİT2132810 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Pazartesi 11:00-11:45 Pazartesi 12:00-12:45 |
| 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 | Know the basic concepts of Public Relations and Publicity disciplines and the basic theories of these disciplines. | ||||||
| 2 | Public Relations and Publicity These data can be analyzed in various dimensions. | ||||||
| 3 | It uses expert knowledge and participates in decision-making mechanisms of enterprises. It identifies the problems encountered and suggests a solution. | X | |||||
| 4 | It analyzes the institutions and prepares a communication plan in line with the needs of the institutions. | X | |||||
| 5 | It can solve the problems caused by taking responsibility when necessary in projects related to the field. | X | |||||
| 6 | They can participate in an organization set up for field-related projects, lead the project, manage operational plans and processes. | X | |||||
| 7 | Analyzes the theoretical and factual problems of Public Relations and Publicity disciplines and subdisciplines with scientific methods and analyzes the findings. | X | |||||
| 8 | As a principle, it adopts the principle of life-long learning. They follow developments, innovations, ideas, methods and changes in their field and use them effectively in their own work. | X | |||||
| 9 | Uses fluent and correct Turkology in scientific and professional researches. At least one foreign language can read and understand. | ||||||
| 10 | Uses new communication technologies in their professional and scientific work and constantly monitor developments in new communication technologies. | ||||||
| 11 | Acts in ethical codes in professional and scientific researches. | X | |||||
| 12 | The universality of social rights, social justice, quality and cultural values, and the protection of the environment, have a consciousness of people and society | 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 | HİT2132810 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Pazartesi 11:00-11:45 Pazartesi 12:00-12:45 |
| 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 | Know the basic concepts of Public Relations and Publicity disciplines and the basic theories of these disciplines. | ||||||
| 2 | Public Relations and Publicity These data can be analyzed in various dimensions. | ||||||
| 3 | It uses expert knowledge and participates in decision-making mechanisms of enterprises. It identifies the problems encountered and suggests a solution. | X | |||||
| 4 | It analyzes the institutions and prepares a communication plan in line with the needs of the institutions. | X | |||||
| 5 | It can solve the problems caused by taking responsibility when necessary in projects related to the field. | X | |||||
| 6 | They can participate in an organization set up for field-related projects, lead the project, manage operational plans and processes. | X | |||||
| 7 | Analyzes the theoretical and factual problems of Public Relations and Publicity disciplines and subdisciplines with scientific methods and analyzes the findings. | X | |||||
| 8 | As a principle, it adopts the principle of life-long learning. They follow developments, innovations, ideas, methods and changes in their field and use them effectively in their own work. | X | |||||
| 9 | Uses fluent and correct Turkology in scientific and professional researches. At least one foreign language can read and understand. | ||||||
| 10 | Uses new communication technologies in their professional and scientific work and constantly monitor developments in new communication technologies. | ||||||
| 11 | Acts in ethical codes in professional and scientific researches. | X | |||||
| 12 | The universality of social rights, social justice, quality and cultural values, and the protection of the environment, have a consciousness of people and society | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |