Prof.Dr.Hasan Vural hvural@uludag.edu.tr 2941589 B.U.Ü.Ziraat Fakültesi Tarım Ekonomisi Bölümü
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Website:
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Objective of the Course:
This course aims to provide the graduates of agriculture faculty with sufficient knowledge to establish their own businesses by creating the entrepreneurship culture and infrastructure.
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Contribution of the Course to Professional Development
Economic and social problem solving and evaluation competencies are developed.
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Learning Outcomes:
1
To be able to explain the basic functions of entrepreneurship;
2
Learning to create a business idea and techniques;
3
Knowing the incentives given to entrepreneurs and learning to take advantage of them;
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To be able to discuss the fields and possibilities of entrepreneurship in agriculture and food sector;
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To be able to analyze the decision-making process and economic consequences in entrepreneurship;
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Defining agriculture, diversifying, sorting its technical and economic features;
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To be able to apply the basic principles of economy to agriculture, to learn the methods of reaching maximum income with the most appropriate use of resources, to create options and to choose the best;;
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Determining the production method and method of the agricultural enterprise, making production and evaluating the product;;
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Determining product costs and revenues by conducting business analysis, realizing continuous production by ensuring profitability;
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To understand the market system to produce and convert it to income, to monitor market conditions;
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Course Content:
Week
Theoretical
Practical
1
The importance of agriculture and food sectors in Turkey
2
The concept and scope of entrepreneurship
3
Basic characteristics of entrepreneurship
4
Entrepreneurship types
5
Success factors in entrepreneurship
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Factors affecting entrepreneurship
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Exam
8
Foreign trade and entrepreneurship
9
Characteristics of agriculture and food exports
10
Market and marketing research
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Turkey entrepreneurial practices in the agriculture and food sector and successful examples
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Innovation in the agriculture and food industry
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Entrepreneurship in Turkey
14
Company types and characteristics
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Textbooks, References and/or Other Materials:
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Understanding the subject is measured with written exams and assignments.
Information
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
3
42
Practicals/Labs
0
0
0
Self Study and Preparation
14
3
42
Homeworks, Performances
0
0
0
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
3
3
Others
0
0
0
Final Exams
1
3
3
Total WorkLoad
93
Total workload/ 30 hr
3
ECTS Credit of the Course
3
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
