Homepage
Türkçe
Contact
Shortcuts
Getting Information
Academic Calendar
Dining Virtual Pos
e Learning System
Event Request Form
Faculty of Dentistry Appointment
Information Package
Lunch Menu
NOHU Login
NUBulut
Personnel e-mail
Phone Directory
Student e-mail
Survey
NİĞDE ÖMER HALİSDEMİR UNIVERSITY
Information Package Course Catalogue
Information on the Instutition
University Senate and Executive Board
Organization Chart
Akademic Calendar
General Information
General Admission Requirements
General Registration Prosedures
Rules and Regulations
Recognition of Prior Learning
Diploma Supplement
Arrangements for Academic Guidance
ECTS Credit Allocation
Name and Adress
Degree Programs
Short Cycle
First Cycle
Second Cycle
Third Cycle
Course Catalogue For Exchange Students
General Information for Student
Cost of Living
Accommodation Services
Dining Services
Medical Facilities
Insurance
Learning Facilities
Cultural and Social Facilities
Sports and Leisure Facilities
Student Associations
Intenational Programs
Language Policy and Courses
Internship
Financial Support for Students
Facilities for Special Needs Student
Student's Affair Office
Practical Information For Exchange Students
Life in Niğde
NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2018 - ENTREPRENEURSHIP
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
Course Type
Course Level
Course Language
Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
Course Coordinator
E Mail
Assistant Staff of the Course
E Mail
Course Objective
In addition to working for others, it is aimed that the students, who are aimed to have the characteristics, knowledge and competencies that can establish their own business, will be able to reveal the entrepreneurial characteristics that exist in them and gain the necessary equipment to develop them.
Brief Content of the Course
1. In this course, conceptual framework of entrepreneurship, approaches, functions, process, entrepreneurship culture, local and international context of entrepreneurship and entrepreneurship ethics will be discussed. 2. To teach the basis and constraints of the concept of sustainable development, the importance of environmental economics, the cost-benefit criterion, economy-based policies and the environmental impacts they may create, sectoral policies, evaluation of the benefits and costs of environmental resources and the methods applied.
Prerequisites
No
Course Objectives
Course Objectives
1
Entrepreneurship activities in the food and beverage sector
2
To have the knowledge and skills to open a business
Loading…
Course Category
Course Category
Percentage
Communication and Management Skills Courses