Information Package / Course Catalogue
| Business Administration | |||||
| Bachelor | Length of the Programme: 4 | Number of Credits: 240 | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF: Level 6 |
ECTS Course Information Package
| School/Faculty/Institute | Faculty of Economics, Administrative and Social Sciences | ||||
| Course Code | HUM 223 | ||||
| Course Title in English | Arts Management | ||||
| Course Title in Turkish | Sanat Yönetimi | ||||
| Language of Instruction | EN | ||||
| Type of Course | Select | ||||
| Level of Course | Select | ||||
| Semester | |||||
| Contact Hours per Week |
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| Estimated Student Workload | hours per semester | ||||
| Number of Credits | 5 ECTS | ||||
| Grading Mode | Standard Letter Grade | ||||
| Pre-requisites | None | ||||
| Co-requisites | None | ||||
| Expected Prior Knowledge | None | ||||
| Registration Restrictions | None | ||||
| Overall Educational Objective | |||||
| Course Description |
Course Learning Outcomes and CompetencesUpon successful completion of the course, the learner is expected to be able to: |
| Program Learning Outcomes/Course Learning Outcomes |
|---|
| 1) Has a broad foundation and intellectual awareness with exposure to mathematics, history, economics, and social sciences |
| 2) Demonstrates knowledge and skills in different functional areas of business (accounting, finance, operations, marketing, strategy, and organization) and an understanding of their interactions within various industry sectors |
| 3) Applies theoretical knowledge as well as creative, analytical, and critical thinking to manage complex technical or professional activities or projects |
| 4) Exhibits an understanding of global, environmental, economic, legal, and regulatory contexts for business sustainability |
| 5) Demonstrates individual and professional ethical behavior and social responsibility |
| 6) Demonstrates responsiveness to ethnic, cultural, and gender diversity values and issues |
| 7) Uses written and spoken English effectively (at least CEFR B2 level) to communicate information, ideas, problems, and solutions |
| 8) Demonstrates skills in data and information acquisition, analysis, interpretation, and reporting |
| 9) Displays computer proficiency to support problem solving and decision-making |
| 10) Demonstrates teamwork, leadership, and entrepreneurial skills |
| 11) Displays learning skills necessary for further study with a high degree of autonomy |
Relation to Program Outcomes and Competences
| N None | S Supportive | H Highly Related |
| Program Outcomes and Competences | Level | Assessed by | |
| 1) | Has a broad foundation and intellectual awareness with exposure to mathematics, history, economics, and social sciences | N | |
| 2) | Demonstrates knowledge and skills in different functional areas of business (accounting, finance, operations, marketing, strategy, and organization) and an understanding of their interactions within various industry sectors | N | |
| 3) | Applies theoretical knowledge as well as creative, analytical, and critical thinking to manage complex technical or professional activities or projects | N | Participation |
| 4) | Exhibits an understanding of global, environmental, economic, legal, and regulatory contexts for business sustainability | N | |
| 5) | Demonstrates individual and professional ethical behavior and social responsibility | S | Presentation |
| 6) | Demonstrates responsiveness to ethnic, cultural, and gender diversity values and issues | N | |
| 7) | Uses written and spoken English effectively (at least CEFR B2 level) to communicate information, ideas, problems, and solutions | S | Participation |
| 8) | Demonstrates skills in data and information acquisition, analysis, interpretation, and reporting | S | Presentation |
| 9) | Displays computer proficiency to support problem solving and decision-making | N | |
| 10) | Demonstrates teamwork, leadership, and entrepreneurial skills | S | Participation |
| 11) | Displays learning skills necessary for further study with a high degree of autonomy | H | Participation |
| Prepared by and Date | , |
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Course Contents
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