GEIN 304 | Course Introduction and Application Information

Course Name
Applied Entrepreneurship and Innovation
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEIN 304
Fall/Spring
4
2
4
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives Entrepreneurship and innovation are the are the highest value-added elements in the new economy. This class aims to teach students interested in entepreneurship about creating awareness as applied to their career. This class under the framework of KOSGEB's Support Program Management and the scope of the Applied Entrepreneurial Training is equal in nature and will provide students that are succesful with an Applied Entrepreneurial Training Participation certificate. This document will allow students to set up their planned business with the support of KOSGEB. ALL STUDENTS from ALL DEPARTMENTS would be able to select this course
Learning Outcomes The students who succeeded in this course;
  • will be able to count the foundational principles of entrepreneurship.
  • will be able to distinguish when a business idea is valuable and innovativew
  • will be able to construct a business plan and model.
  • will be able to apply methods of market research to the business idea.
  • will be able to carry out financial planning with the business idea.
  • will be able to consider goods/services manufacturing with relation to the business idea.
  • will be able to present the business idea in an effective manner.
Course Content Providing theoretical information on entepreneurship and formulating a business plan, analyzing successful business models, preparing and presenting business models.

 



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 Principle foundations of Entrepreneurs, Entrepreneurship, foundations of entrepreneurial thought, testing of entrepreneurial identity Richards, Doug, 'How to Start A Creative Business', David&Charles May 2013
2 Entrepreneurial process, developing business ideas, and creativity Techniques for solving creative problems, innovation http://en.m.wikipedia.org/wiki/Lean_startup
3 Business plan concepts and business plan elements (market research) Researching the market with primary and secondary sources, identifying clients and their current and future needs http://www.slideshare.net/mobile/redrocketvc/market-research-for-startups-13977653?qid=84822e7d-9803-4dd8-8366-957089d59fad&v=qf1&b=&from_search=6
4 Business plan concepts and business plan elements (market research) Analysis of mixed marketing along the lines of the marketing plan (good, price, distribution) http://en.m.wikipedia.org/wiki/Marketing
5 Business plan concepts and business plan elements (manufacturing, production/service plan) planning production Workshop - Research
6 Business plan concepts and business plan elements (management plan) Considering management plan and its adaptation to the business plan Human resources management Workshop - Research
7 Business plan concepts and business plan elements (financial plan) Finding financial sources, planning the investment, preparing the financial portrait, and principles of financial management, Accounting (budget and cash flow) Workshop - Research
8 Market Research and workshop project according to the market plan Workshop - Research
9 Manufacturing (production, service) plan workshop project Workshop - Research
10 Workshop project for the management plan Workshop - Research
11 Workshop project for the financial plan Workshop - Research
12 Business plan concepts and a holistic view, for example business applications, sustainability, change management, and growth Information management Workshop - Research
13 Writing of Business Plan and Presentation
14 Writing of Business Plan and Presentation
15 Writing of Business Plan and Presentation
16 Jury Presentations and Final Evaluations

 

Course Textbooks

The Lean Startup - How Today's Entrepreneurs use Continious Innovation To Create Radically Sucessful Businesses' Eric Ries, Crown Business 2011 Web site: http://www.slideshare.net/mobile/PaulShawSmith/business-planning-for-startups

 

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
Field Work
5
5
Quizzes / Studio Critiques
Homework / Assignments
1
20
Presentation / Jury
1
50
Project
Seminar / Workshop
1
10
Portfolios
Midterms / Oral Exams
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
9
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
Field Work
5
2
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
1
15
Project
Seminar / Workshop
1
Portfolios
Midterms / Oral Exams
Final / Oral Exam
    Total
99

 

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