Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
BUSINESS ACCOUNTING | BES4213351 | Spring Semester | 2+0 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Lect. Nuri GÜLTEKİN |
Assistant(s) | |
Aim | The aim is to provide the students of the Department of Nutrition and Dietetics with general accounting knowledge at a level that they can use in the businesses they work or the businesses they own. |
Course Content | This course contains; Definition, concepts and principles of accounting,Accounting records and uniform accounting system,Operation of active and passive accounts,Financial assets, functioning of current assets,Operation of fixed assets,Scope of foreign resources and functioning of equity accounts,Income accounts and operation,Expense accounts and their operation,Preparation of basic financial statements - income statement,Preparation of basic financial statements, balance sheet and other financial statements,Operation of cost calculations, formation of costs in nutrition and dietetics,End of period inventory transactions,Calculation of profit and loss of accounting period-end closing transactions,Evaluation of the financial events of the business. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Explains all kinds of information, documents and laws that need to be done theoretically and practically about accounting | 16, 3, 9 | A |
Explains the preparation of financial statements, preparation and submission of documents, e-statements and e-declarations at the end of the period. | 16, 3, 9 | A |
He/she has the level of accounting knowledge that can provide more profit or less profit by legal means by suggesting or checking correct valuations within the framework of the law. | 16, 3, 9 | A |
Teaching Methods: | 16: Question - Answer Technique, 3: Problem Baded Learning Model, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition, concepts and principles of accounting | |
2 | Accounting records and uniform accounting system | |
3 | Operation of active and passive accounts | |
4 | Financial assets, functioning of current assets | |
5 | Operation of fixed assets | |
6 | Scope of foreign resources and functioning of equity accounts | |
7 | Income accounts and operation | |
8 | Expense accounts and their operation | |
9 | Preparation of basic financial statements - income statement | |
10 | Preparation of basic financial statements, balance sheet and other financial statements | |
11 | Operation of cost calculations, formation of costs in nutrition and dietetics | |
12 | End of period inventory transactions | |
13 | Calculation of profit and loss of accounting period-end closing transactions | |
14 | Evaluation of the financial events of the business | |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | X | | | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | | X |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | | | | | X |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 0 | 0 | 0 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 0 | 0 | 0 |
General Exam | 0 | 0 | 0 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 0 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
BUSINESS ACCOUNTING | BES4213351 | Spring Semester | 2+0 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Lect. Nuri GÜLTEKİN |
Assistant(s) | |
Aim | The aim is to provide the students of the Department of Nutrition and Dietetics with general accounting knowledge at a level that they can use in the businesses they work or the businesses they own. |
Course Content | This course contains; Definition, concepts and principles of accounting,Accounting records and uniform accounting system,Operation of active and passive accounts,Financial assets, functioning of current assets,Operation of fixed assets,Scope of foreign resources and functioning of equity accounts,Income accounts and operation,Expense accounts and their operation,Preparation of basic financial statements - income statement,Preparation of basic financial statements, balance sheet and other financial statements,Operation of cost calculations, formation of costs in nutrition and dietetics,End of period inventory transactions,Calculation of profit and loss of accounting period-end closing transactions,Evaluation of the financial events of the business. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Explains all kinds of information, documents and laws that need to be done theoretically and practically about accounting | 16, 3, 9 | A |
Explains the preparation of financial statements, preparation and submission of documents, e-statements and e-declarations at the end of the period. | 16, 3, 9 | A |
He/she has the level of accounting knowledge that can provide more profit or less profit by legal means by suggesting or checking correct valuations within the framework of the law. | 16, 3, 9 | A |
Teaching Methods: | 16: Question - Answer Technique, 3: Problem Baded Learning Model, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition, concepts and principles of accounting | |
2 | Accounting records and uniform accounting system | |
3 | Operation of active and passive accounts | |
4 | Financial assets, functioning of current assets | |
5 | Operation of fixed assets | |
6 | Scope of foreign resources and functioning of equity accounts | |
7 | Income accounts and operation | |
8 | Expense accounts and their operation | |
9 | Preparation of basic financial statements - income statement | |
10 | Preparation of basic financial statements, balance sheet and other financial statements | |
11 | Operation of cost calculations, formation of costs in nutrition and dietetics | |
12 | End of period inventory transactions | |
13 | Calculation of profit and loss of accounting period-end closing transactions | |
14 | Evaluation of the financial events of the business | |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | X | | | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | | X |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | | | | | X |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
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