TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | GM107 |
| Name | General Economics |
| Term | 2026-2027 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Arş.Gör. Dr. Püren VEZİROĞLU BİÇER |
| Course Instructor |
Arş.Gör. Dr. Püren VEZİROĞLU BİÇER
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To provide bacground knowledge at micro and macro economy levels examining basic concepts and problems of economics, economic systems, and the basic subjects that economy is interested in; to enable students to gain basic knowledge.
Course Content
Basic concepts of Economics, market types, pricing, , national income, employment, money and banking, and foreign trade
Course Precondition
None
Resources
Yurdakul, O., Gültekin, U., 2009. Genel Ekonomi. Ç.Ü. Ziraat Fakültesi Ders Kitapları Yayın No: A-92. Adana
Notes
Handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | can define basic concepts of Economics |
| LO02 | can explain the principles of effective use of sources, which is the basic problem of economy. |
| LO03 | can interpret the factors that have effect on supply- demand, market structure, and pricing |
| LO04 | is able to discuss macro economic variables and interrelations of them. |
| LO05 | is able to understand the basics of the economy in general. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 1 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 5 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Basic concepts of Economics (problems, economic systems, doctrins) | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Fundamental terms about Economics (Necessity, goods and services, utility, value) | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Fundamental terms about Economics (Production Factors | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Pricing ( Demand) | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Pricing ( Supply) | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Market Types ( Market concept, perfect competition market, other market types) | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Market Types, other market types) | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | National Income and Employment 1 | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | National Income and Employment 2 | Relevant Section in the Course Notes | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 11 | Money and Banking | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Foreign Trade | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Economic Growth | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Economic Development | Relevant Section in the Course Notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Economic Development 2 | Relevant Section in the Course Notes | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 3 | 3 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 53 | ||
| Total Workload / 25 (h) | 2,12 | ||
| ECTS | 2 ECTS | ||