Food-Business Certificate Program
Purpose of Education
Food-Business Program is specially designed for engineers and engineer candidates who want to advance in the management staff of the food industry and entrepreneurs who want to start a business in the food industry. It is a training program that aims to train managers and decision-makers that will direct the dynamic structure of the food sector considering the sustainability, health and economic goals in Turkey Food Industry.
The program consists of 7 modules and each module is 24 hours.
The program duration is 168 hours in total.
Module 1 (24 Hours)
Modern Management Perspectives in the Food Industry:
This course includes
(a) basic business functions such as planning, organization, leadership, management, and control;
(b) features such as decision making, leadership, communication;
(c) an analysis of external social, economic, and technological forces that shape the management organization of ethics, social responsibility, theory, and practice, among special topics.
Module 2 (24 Hours)
Accounting Based Decision-Making Techniques in Food and Beverage Industry:
Accounting, which functions as the nervous system of the enterprises, is not limited to only accounting departments today in terms of its applications. Department managers in all areas of the business are expected to be able to prepare budgets, develop business volumes for capital investment, and use cost control to achieve their profit goals. This course aims to integrate accounting into all functions of the business and to maximize corporate performance by using accounting function. The course will mainly focus on the financial statements of companies operating in the food and beverage industry.
Module 3 (24 Hours)
Marketing in the Global World:
In a rapidly globalizing world, all business enterprises understood the importance of going international. The concepts of "international" and then "global" Marketing include all new and different applications that change and develop the concept of the "domestic market".The dynamic structure of international trade, new market formations brought about by this structure, regional markets, rapidly developing new markets in the world, the evaluation of this differentiation in terms of history, geography, culture, law and politics, global communication and bargaining strategies are included in this course.
Module 4 (24 Hours)
Human Resources Management :
The aim of this course is to gain the ability to analyze, interpret, and develop solutions related to human resources problems with the historical development, purpose, basic functions, and knowledge of human resources information systems.
Module 5 (24 Hours)
Financial Analysis and Budgeting in the Food and Beverage Industry:
The aim of this course is to provide students with the competence to create, execute, and analyze the basic types of budgets used in public, non-profit, and for-profit organizations.
Module 6 (24 Hours)
Entrepreneurship Ecosystem for Food and Beverage Industry:
The aim of the course is to provide general information about important concepts and applications about the entrepreneurship ecosystem. Starting from the process of creating a business idea, the process of turning the business idea into a successful business, its management, and possible sales are among the topics to be discussed. The course includes class discussions, guest speakers, case studies, feasibility report creation, and business plan preparation.
Module 7 (24 Hours)
Strategic Management and Leadership:
The aim of this course is to take advantage of the necessary knowledge by dealing with strategy, strategic management and processes, and strategic leadership with modern approaches.