Rapor Tarihi: 27.03.2026 02:48
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| General Economy | GMS108 | Turkish | Compulsory | 2. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | Doç. Dr. Zeynep MESCİ |
| Instructor(s) | Doç. Dr. Zeynep MESCİ (Bahar) |
| Goals | This course aims to provide general information about the subject and basic concepts of economics, economic systems, production relations and forms, price formation and units of evaluation regarding various market forms, the development of world economies, periods of global economic crisis, and a relevant perspective on the Turkish economy. |
| Course Content | By the end of this course, students will be able to: • Define the fundamental concepts of economics • List the basic problems of economics • Describe economic systems and various forms of markets • Summarize periods of economic crisis • Explain the development of the Turkish economy in different periods. |
| # | Öğrenme Kazanımı |
| 1 | By the end of this course, students will be able to define the fundamental concepts of economics. |
| 2 | Able to list the fundamental problems of the economy |
| 3 | Able to describe economic systems and various forms of markets |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | The Subject Matter and Fundamental Concepts of Economics | Preparation, After Class Study, Research, Practice, Discussion, Observation |
| 2. Week | The Law of Famine and the Science of Economics | Preparation, After Class Study, Research, Presentation (Preparation) |
| 3. Week | Fundamental Problems of the Economy | Preparation, After Class Study, Research, Lecture, Question and Answer, Discussion |
| 4. Week | What are Economic Systems, and How are Economic Systems Classified? | Preparation, After Class Study, Research, Lecture, Question and Answer, Discussion |
| 5. Week | Production and Costs | Preparation, After Class Study, Research, Interview, Lecture, Question and Answer, Discussion |
| 6. Week | The Concept of the Market and Various Market Forms | Preparation, After Class Study, Research, Interview, Presentation (Preparation), Lecture, Discussion |
| 7. Week | The Concept of Price, Types of Prices, Factors that Determine Price in the Market | Preparation, After Class Study, Presentation (Preparation), Fieldwork, Practice, Question and Answer |
| 8. Week | Basic Concepts Related to National Income | Preparation, After Class Study, Research, Lecture, Question and Answer, Discussion |
| 9. Week | Classification of Economic Crises and Various Economic Crises | Research, Interview, Fieldwork, Practice, Lecture, Question and Answer |
| 10. Week | Employment-Unemployment | Preparation, After Class Study, Fieldwork, Practice, Lecture, Discussion, Drama |
| 11. Week | International organizations that shape the economy | Lecture, Question and Answer, Discussion |
| 12. Week | Monetary events Inflation, Deflation and Devaluation | Lecture, Question and Answer, Discussion |
| 13. Week | Economic Growth and Development | Presentation (Preparation), Fieldwork, Practice, Lecture, Question and Answer |
| 14. Week | Turkish Economy | Lecture, Question and Answer, Discussion |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 |
|---|---|---|---|
| PY1 | 3 | 3 | 3 |
| PY2 | 3 | 3 | 3 |
| PY3 | 3 | 3 | 3 |
| PY4 | 1 | 1 | 1 |
| PY5 | 1 | 1 | 1 |
| PY6 | 2 | 2 | 2 |
| PY7 | 1 | 1 | 1 |
| PY8 | 3 | 3 | 3 |
| PY9 | 5 | 5 | 5 |
| PY10 | 1 | 1 | 1 |
| PY11 | 5 | 5 | 5 |
| PY12 | 4 | 4 | 4 |
| PY14 | 1 | 1 | 1 |
| PY15 | 1 | 1 | 1 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Homework | 14 | 1 | 14 |
| Preparation, After Class Study | 14 | 1 | 14 | |
| Research | 14 | 1 | 14 | |
| Presentation (Preparation) | 2 | 3 | 6 | |
| Other Activities | 1 | 2 | 2 | |
|
Sınavlar |
Midterm | 1 | 1 | 1 |
| Midterm Preparation | 1 | 4 | 4 | |
| Homework | 14 | 1 | 14 | |
| Final | 1 | 5 | 5 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 130 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
