GEEC 204 | Course Introduction and Application Information

Course Name
Modern World Economy
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEEC 204
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The objective of this course is to offer a basic analytical approach to the students, who do not necessarily have a prior theoretical background in this area, so that they can understand and follow the economic developments both in the World and Turkey. In that context, students will learn the essential economic concepts and be able to see how and where these concepts are utilized. Meanwhile, the students will be exposed to the economic approaches centered on those concepts and find out how these approaches deal with the current economic issues and globalization process. Another objective of this course is to understand the main strategies developed by the decision makers and policy makers at various levels facing global economic problem
Learning Outcomes The students who succeeded in this course;
  • Learn the essential economic concepts such as national income, unemployment, inflation, interest rate, exchange rate
  • Assess economic performance of countries through essential economic concepts and to make international comparisons
  • Evaluate how emerging markets have been affected by globalization
  • Observe the link between real and financial economic activity
  • Examine how policy makers particularly in emerging markets can cope with the developments in global markets
Course Content

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction and Essential Economic Concepts
2 Essential Economic Concepts
3 Essential Economic Concepts
4 Globalization: Economic Processes and Institutions
5 Globalization: Economic Processes and Institutions
6 First Midterm
7 Global Financial Integration
8 Emerging Markets
9 Core Countries
10 Turkey
11 Second Midterm
12 Presentations of the term projects
13 Presentations of the term projects
14 Review of the Semester
15 Review of the Semester  
16 Review of the Semester  

 

Course Textbooks

There is no textbook for this unit. Lecture notes will be provided.

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
30
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
30
Homework / Assignments
Presentation / Jury
Project
1
26
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
Final / Oral Exam
1
30
    Total
104

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member
8 Initiates culinary projects and can assume leadership for success
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest