GEIN 304 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Applied Entrepreneurship and Innovation

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
GEIN 304	Fall/Spring	2	2	3	6

Prerequisites	None
Course Language	English
Course Type	Service Course
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Group Work
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi Ünsal Doğan BAŞKIR
Course Lecturer(s)	Öğr. Gör. Taylan Özgür DEMİRKAYA
Assistant(s)	Araş. Gör. Damlasu UYUĞ ŞENGÜN

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. 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 innovative. 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 Description	Providing theoretical information on entepreneurship and formulating a business plan, analyzing successful business models, preparing and presenting business models.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Entrepreneurship And Innovation Course Introduction	Workshop - Research
2	Problem Definition	Workshop - Research
3	Sustainability Development Goals	Workshop - Research
4	Entrepreneurship & SDGs	Workshop - Research
5	Business Model Lean Canvas Basics	Workshop - Research
6	Business Model Lean Canvas Continued	Workshop - Research
7	Validating your Business Model	Workshop - Research
8	Midterm exams week
9	Market Size Estimation	Workshop - Research
10	Let’s Build a Social Startup!	Workshop - Research
11	Validate Your Startup Idea	Workshop - Research
12	Preparing Your Pitch Deck Content	Workshop - Research
13	Essential Skills for Your Final Pitch	Workshop - Research
14	DEMODAY
15	FINAL JURY PITCH
16	Review of the Semester

Course Notes/Textbooks

Richard, Doug. (2013) How to Start A Creative Business: the jargon-free guide for creative entrepreneurs. Newton Abbot: David & Charles

ISBN: 978-1-4463-0273-6

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

Suggested Readings/Materials

http://en.m.wikipedia.org/wiki/Lean_startup

http://en.m.wikipedia.org/wiki/Marketing

http://www.slideshare.net/mobile/redrocketvc/market-research-for-startups-13977653?qid=84822e7d-9803-4dd8-8366-957089d59fad&v=qf1&b=&from_search=6

Semester Activities	Number	Weigthing
Participation	1	10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	1	30
Presentation / Jury	1	40
Project
Seminar / Workshop
Oral Exams	1	20
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	4	100
Weighting of End-of-Semester Activities on the Final Grade
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	2	32
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	2	32
Study Hours Out of Class			0
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	1	70	70
Presentation / Jury	1	15	15
Project			0
Seminar / Workshop			0
Oral Exam	1	20	20
Midterms			0
Final Exam			0
		Total	169

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	-	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	-	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-