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Course Unit Title Course Unit Code Type of Course Unit Level of Course Unit Year of Study Semester ECTS Credits
Entrepreneurship OVP209 Elective Associate degree 2 Fall 3

Name of Lecturer(s)

Assistant Prof. Dr. Hale BÜTÜN BAYRAM
Lecturer Tayfun KONAK
Lecturer Güray YAMAN
Lecturer Simin YAZICI

Learning Outcomes of the Course Unit

1) Definition of entrepreneurship and entrepreneurial characteristics
2) The historical process of entrepreneurship
3) The principal functions of Entrepreneurship
4) Entrepreneurship culture
5) Types of Entrepreneurship
6) How to be an entrepreneur
7) Entrepreneurship ways of financing and funding

Program Competencies-Learning Outcomes Relation

  Program Competencies
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36
Learning Outcomes
1 Middle Middle Middle High High High Middle Middle Middle Middle Middle Middle High High High Middle High High High High High High High High High High High High High High High High High High High High
2 No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation
3 No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation
4 No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation
5 No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation
6 No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation
7 No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation No relation

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

A. Entrepreneurship and the Emergence of Concept B. C. Types of Small Business D. Length of Small Business Enterprise Small Business Administration, Production, Marketing and Finance E. Small Business Problems and Solutions

Recommended or Required Reading

Planned Learning Activities and Teaching Methods



Assessment Methods and Criteria

Contribution of Midterm Examination to Course Grade

50%

Contribution of Final Examination to Course Grade

50%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required