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Course Description Course Name : General Economics Course Code : G 124 Course Type : Compulsory Level of Course : First Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. ÖMER FARUK EMEKSİZ Learning Outcomes of the Course : Can define basic concepts of Economics. Can explain fundamental principles of source utilization which is the major issue of economics. Can interpret factors effecting supply- demand, market structure and pricing. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Gains knowledge about economics at micro and macro levels examining basic concepts and problems of economics, economic systems, and basic subjects relevant to economics. Sets ground for the courses including economics in agriculture economy discipline, correspondingly. Course Contents : Basic concepts of Economics, market types, pricing, consumer behaviour theory, production theory, partition theory, national income, employment, money and banking, and foreign trade Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Basic concepts of Economics (problems, economic systems, doctrins) Lecture notes and recommended resources for the relevant sections Lecture 2 Fundamental terms about Economics (Necessity, goods and services, utility, value) Lecture notes and recommended resources for the relevant sections Lecture 3 Fundamental terms about Economics ( Production Factors) Lecture notes and recommended resources for the relevant sections Lecture 4 Market Types ( Market concept, perfect competition market, other market types) Lecture notes and recommended resources for the relevant sections Lecture 5 Pricing ( Demand) Lecture notes and recommended resources for the relevant sections Lecture 6 Pricing (Supply) Lecture notes and recommended resources for the relevant sections Lecture 7 Pricing ( Elasticity, pricing, periodical price fluctations in Agriculture) Lecture notes and recommended resources for the relevant sections Lecture 8 Consumer Behaviour Theory Lecture notes and recommended resources for the relevant sections Lecture 9 Production Theory Lecture notes and recommended resources for the relevant sections Lecture 10 Distiribution Theory Lecture notes and recommended resources for the relevant sections Lecture 11 Midterm Exam Lecture notes and recommended resources for the relevant sections Exam 12 National Income and Employment Lecture notes and recommended resources for the relevant sections Lecture 13 Money and Banking Lecture notes and recommended resources for the relevant sections Lecture 14 Foreign Trade, Economic Growth and Development Lecture notes and recommended resources for the relevant sections Lecture 15 General Review All lecture notes and resource Lecture 16/17 Final Exam All lecture notes and resource Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  - Mikro Ekonomi (Prof.Dr. Zeynel Dinler)  Temel Ekonomi (Prof.Dr. Hakkı İnan)  Genel Ekonomi (Prof.Dr. Yaşar GÜRGEN) Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 2 2 Improve a process-based system using the methods of measurement and evaluation 0 3 Has knowledge in the fields of basic science, engineering and food science and technology 2 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 0 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 0 7 Selects and uses modern technical systems in food engineering and technology applications 0 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 2 10 Complies with teamwork 2 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 0 16 Has ability to plan, implement and develop a food process 0 17 Knows the legislation and management systems related to foods 2 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 8 8     Final Exam 1 13 13 Total Workload: 63 Total Workload / 25 (h): 2.52 ECTS Credit: 3