GEIN 310 | Course Introduction and Application Information

Course Name
Innovation in Technology
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEIN 310
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives At the end of the course students will have knowledge about; concepts about innovation and technology, innovation process, product development, the steps to transfer different technologies to commercial area.
Learning Outcomes The students who succeeded in this course;
  • The students who succeeded in this course; define the fundamentals of innovation and technology explain the types and patterns of innovation analyze commercial potential for the innovation or new technology analyze the business opportunity and market potential analyze financial statements of innovation and the business present the transformation of innovation to commercialisation
Course Content Provide information on innovation and technology, innovation process, analyzing successful innovations, types of innovation, product development, translation of innovation and effective presentation

 



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 to innovation and technology
2 Innovation Process, developing creative ideas, creative problem techniques Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England Part II Jan Fagerberg, David C. Mowery, and Richard R. Nelson, 2005, The Oxford Handbook of Innovation, Oxford University Press Chapter 4
3 The Evolution of Technology, Markets, and Industry Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc,West Sussex,England Chapter 1
4 The Development and Introduction of New Products Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England Part II
5 Market research (primary, secondary) and potential customer research Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England Part II Mullins, John, 2008, “The New Business Road Test”, Pearson Education Ltd. , Harlow Part 1
6 The Management and Organization of Innovation Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England Part III Jan Fagerberg, David C. Mowery, and Richard R. Nelson, 2005, The Oxford Handbook of Innovation, Oxford University Press Chapter 5
7 Innovation and entrepreneurship, Business model concept, analyzing and application of different business models Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England Part IV Alex Osterwalder, 2010, “Business Model Generations”, John Wiley and Sons Inc., New Jersey Chapter 1
8 Business models, elevator pitch, action planning Alex Osterwalder, 2010, “Business Model Generations”, John Wiley and Sons Inc., New Jersey Chapter 1
9 Innovation and Intellectual Property Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England Chapter 10 Jan Fagerberg, David C. Mowery, and Richard R. Nelson, 2005, The Oxford Handbook of Innovation, Oxford University Press Chapter 10
10 Finance and Innovation Shane, Scott,‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc,West Sussex,England PartV Jan Fagerberg, David C. Mowery, and Richard R. Nelson, 2005, The Oxford Handbook of Innovation, Oxford University Press Chapter 9
11 Individual Collaborations, Strategic Alliances, Competition and Innovation Mullins, John, 2008, “The New Business Road Test”, Pearson Education Ltd. , Harlow Part 1 Shane, Scott,‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc,West Sussex,England Part IV
12 Effective presentation techniques
13 Presentations
14 Presentations
15 Review
16 Review

 

Course Textbooks
References

Kawasaki, Guy, 2004, “ The Art of  the Start “, Penguin Group, USA

Richards, Doug, 2013,  “How to Start A Creative Business”, David&Charles

Alex Osterwalder, 2010,  “Business Model Generations”, John Wiley and Sons Inc., New Jersey

Mullins, John, 2008, “The New Business Road Test”, Pearson Education Ltd. , Harlow

Shane, Scott. ‘Handbook of Technology and Innovation Management’, 2008, John Wiley and Sons Inc, West Sussex,England

Jan Fagerberg, David C. Mowery, and Richard R. Nelson, 2005, The Oxford Handbook of Innovation, Oxford University Press

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
20
Presentation / Jury
1
30
Project
1
30
Seminar / Workshop
1
20
Portfolios
Midterms / Oral Exams
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
4
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
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
1
20
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
22
Presentation / Jury
1
30
Project
1
30
Seminar / Workshop
1
Portfolios
Midterms / Oral Exams
Final / Oral Exam
    Total
150

 

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