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| Course Description |
|
| Course Name |
: |
Investment Project Preparation And Evaluation |
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| Course Code |
: |
GM 452 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Prof.Dr. HAYDAR ŞENGÜL
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| Learning Outcomes of the Course |
: |
is able to prepare simple investment projects for food sector.
is able to do selection for foundation site and capacity of the investment by establishing connection with the outputs of market survey.
is able to gain experience in teamwork between technical and economical diciplines
is able to calculate decision criteria for the evaluation of a project.
is able to make decisions on the feasibility of a project with the help of the objective criteria.
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|
| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Enable the students to gain skills for preparing projects on food sector, inquiry into feasibility of the pre-prepared projects, decision making between alternatives, manage the process of projects. |
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| Course Contents |
: |
Concept of Economic Growth and Project; Calculating Project Expenses (Investment, Operation and Maintenance Expenses) and Incomes ; Project Financing and Cash Flow Analysis; Time Value of Money; Evaluation Methods: Net Present Value, Internal Rate of return, Cost-Benefit Analysis, Break-Even Charts, Capital Output Coefficient, Risk and uncertainty and sensitivity analysis |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Concept of Economic Growth and Project, project preparation and necessity |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
2 |
Decision of investment and project, feasibility study |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
3 |
Market Research |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
4 |
Selecting location and capacity |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
5 |
Technical Analysis of Project |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
6 |
Expenditure of project and calculating cost of project |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
7 |
Total project revenues |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
8 |
Finance of project |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
9 |
Midterm Exam |
Lecture notes and recommended resources for the relevant sections |
Exam |
|
10 |
Cash flow analysis |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
11 |
Calculation of time value of money, evaluation methods |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
12 |
Time value of money, discount and compound interest |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
13 |
Net value of project,Internal Rate of return, Cost-Benefit Analysis |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
14 |
Risk and uncertainty and sensitivity analysis |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
15 |
General Review |
Lecture notes and recommended resources for the relevant sections |
Lecture |
|
16/17 |
Final Exam |
All lecture notes and resources |
Written exam |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Arslan H., Yatırım projelerinin hazırlanması ve Değerlendirilmesi, Turhan kitabevi, Ankara, 2004
Rehber, E., Erkuş, A.2007.Tarımda Proje Hazırlama . Uludağ Üniversitesi, ISBN: 978-975-6149-38-6
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| |
| Required Course Material(s) |
Yurdakul, O., Proje Hazırlama ve Değerlendirme. Ç.Ü. Ziraat Fakültesi Genel Yayın No:147, Ders Kitapları Yayın No:A-48. Adana.
Gittinger J. P., Economic Analysis of Agricultural Projects, The John Hopkins University Pres, Baltimor, 1982
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
|
Homeworks/Projects/Others |
0 |
40 |
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Total |
100 |
|
Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
|
Rate of Final Assessments to Success
|
60 |
|
Total |
100 |
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| 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. |
3 |
|
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 |
3 |
|
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 |
1 |
|
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 |
4 |
|
10 |
Complies with teamwork |
5 |
|
11 |
Analytically and critically evaluates the learned information. |
4 |
|
12 |
Knows the necessity of lifelong learning. |
4 |
|
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 |
5 |
|
17 |
Knows the legislation and management systems related to foods |
3 |
|
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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
0 |
0 |
0 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
6 |
6 |
|
Final Exam |
1 |
12 |
12 |
|
Total Workload: | 102 |
| Total Workload / 25 (h): | 4.08 |
| ECTS Credit: | 4 |
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