The aim of this course is to provide students with the knowledge and skills to find creative and effective solutions to social demands and / or problems in entrepreneurial properties, skills and tools for solving social problems, in other words in non-profit institutions and fields. oriented students are informed about the social entrepreneurship as a new concept and the social practices in the world.
Entrepreneurship and Corporate Social Responsibility
Oral presentation
4. Week
The emergence and definition of social enterprises
Oral presentation
5. Week
Differential Characteristics of Social Initiatives
Oral presentation
6. Week
Support and Resources of Social Initiatives
Oral presentation
7. Week
Midterm
8. Week
Employment of Social Work and Social Enterprise in Social Enterprises
Oral presentation
9. Week
The Effects of Social Enterprises on Employment
Oral presentation
10. Week
Turkey's Social Initiatives Employment and Social Initiatives
Oral presentation
11. Week
Employment of Social Enterprise and Social Enterprise in Selected Countries
Oral presentation
12. Week
Employment of Social Enterprise and Social Enterprise in Selected Countries
Oral presentation
13. Week
Ashoka Member Social Initiatives
Oral presentation
14. Week
Review
Oral presentation
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Quizzes
1
15
Homework / Term Projects / Presentations
1
15
Project(s)
1
10
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
To be able to define the concept and types of entrepreneurship in historical development within the framework of entrepreneurship theory.
LO-2
Develop awareness about ways to improve personal and corporate innovation and creativity.
LO-3
To prepare a business plan to start a new business.
LO-4
Giving insight into the institutionalization process of newly established businesses.
LO-5
It is able to use the information and skill that is related to entrepreneurship in the career life and transfer it to the workplace environment.
LO-6
It has knowledge about innovation and the importance of innovation.
