Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Wydział Ekonomiczny - Economics (S1)
specjalność: Accounting and Finance in Economic Entities

Sylabus przedmiotu Economics of Food Economy:

Informacje podstawowe

Kierunek studiów Economics
Forma studiów studia stacjonarne Poziom pierwszego stopnia
Tytuł zawodowy absolwenta licencjat
Obszary studiów charakterystyki PRK
Profil ogólnoakademicki
Moduł
Przedmiot Economics of Food Economy
Specjalność przedmiot wspólny
Jednostka prowadząca Katedra Studiów Regionalnych i Europejskich
Nauczyciel odpowiedzialny Bartosz Mickiewicz <Bartosz.Mickiewicz@zut.edu.pl>
Inni nauczyciele
ECTS (planowane) 2,0 ECTS (formy) 2,0
Forma zaliczenia egzamin Język polski
Blok obieralny Grupa obieralna

Formy dydaktyczne

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
ćwiczenia audytoryjneA3 15 1,00,50zaliczenie
wykładyW3 10 1,00,50egzamin

Wymagania wstępne

KODWymaganie wstępne
W-1Knowledge of issues in the field of microeconomics
W-2Knowledge of issues in the field of macroeconomics

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Presentation of the complexity of problems and economic categories of the food economy
C-2Presentation of economic mechanisms of the functioning of agribusiness at the macro - and mesoeconomic scale, case studies of specific industries and companies
C-3Presentation of selected elements of the environment of the food economy and their mutual impact, primarily in the sphere of finance and crediting, and links with the market
C-4Making an analysis of the functioning of the food economy and structural changes in the aspect of Poland's participation in the European Union - the use of EU funds and the development of a modern institutional structure
C-5Presentation of operational programs for agriculture development and food economy

Treści programowe z podziałem na formy zajęć

KODTreść programowaGodziny
ćwiczenia audytoryjne
T-A-1Basic categories of food economy3
T-A-2Food economy on the background of the national economy. Types of integration3
T-A-3Case study. Financing of agribusiness.3
T-A-4Food industry enterprise on the market. Analysis of the industry (sector). Case study3
T-A-5Institutional structure and its functioning. Structural changes in the Polish food economy in the European Union3
15
wykłady
T-W-1Food economy as a subsystem of the national economy2
T-W-2Agribusiness and development determinants. Market and institutional environment of agribusiness2
T-W-3Resource management. Real processes and cash flows in agribusiness. The financial system2
T-W-4The production and economic situation of the food economy. Methods of sectoral and industry analysis2
T-W-5Poland's food economy in the European Union - structural changes2
10

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
ćwiczenia audytoryjne
A-A-1Participation in classes15
A-A-2Preparation for classes10
A-A-3Preparation for final tests5
30
wykłady
A-W-1Participation in lectures10
A-W-2Preparation for lectures - literature studies10
A-W-3Preparation for the exam10
30

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Information lecture
M-2Explanation
M-3Conversational lecture
M-4Problematic lecture

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Assessment of students' achievements by asking questions during classes
S-2Ocena formująca: Analysis and evaluation of students' activity during classes
S-3Ocena podsumowująca: Written exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
E_1A_E6_W01
The student has knowledge about the economics of food business enterprises and the economic processes taking place in these enterprises.
E_1A_W01, E_1A_W15C-1, C-2, C-3, C-4, C-5T-A-2, T-A-1, T-A-3, T-A-4, T-A-5, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5M-3, M-1, M-4, M-2S-1, S-2, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
E_1A_E6_U01
The student has the ability to use the acquired economic knowledge to analyze economic issues related to the operation of food industry enterprises.
E_1A_U02C-1, C-2, C-3, C-4, C-5T-A-2, T-A-1, T-A-3, T-A-4, T-A-5, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5M-3, M-1, M-4, M-2S-1, S-2, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaCel przedmiotuTreści programoweMetody nauczaniaSposób oceny
E_1A_E6_K01
The student has the competence to think and act in an entrepreneurial way within the enterprise of the food economy
E_1A_K05, E_1A_K06C-1, C-2, C-3, C-4, C-5T-A-2, T-A-1, T-A-3, T-A-4, T-A-5, T-W-1, T-W-2, T-W-3, T-W-4, T-W-5M-3, M-1, M-4, M-2S-1, S-2, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium oceny
E_1A_E6_W01
The student has knowledge about the economics of food business enterprises and the economic processes taking place in these enterprises.
2,0The student has no basic knowledge of the subject, which prevents him from showing competence. He presents wrong views and opinions, even in the situation of hints, he can not present competences in correct inference and interpretation skills. It reveals the lack of commitment and the lack of willingness to do the job in a proper way. In the field of teamwork, the student is not able to plan and perform the work correctly and on time, does not report the need for assistance in consultations or despite this help does not achieve the minimum standards of performance.
3,0The student, on the satisfactory grade, demonstrates skills, commitment and performance of duties at the basic level, with numerous errors not fully qualifying. In the field of teamwork, the student plans and performs work in a clumsy way at each of its stages (preparatory, idea and project, executive, pre-presentation control and presentation itself).
3,5In the field of team work, the student is able to specify the goals of his own work and distributes or assists in discharging tasks among team members, he can use contextual information to carry out team tasks. Generally, student has the correct effect.
4,0The student, on the good mark, presents opinions and views that demonstrate the meaning of the subject matter and the basic skills for the future practical use of the acquired knowledge and skills. In the field of team work, the student is able to specify the goals of his own work and distributes or assists in discharging tasks among team members, he can use contextual information to carry out team tasks.
4,5The student, on the good grade plus, presents opinions and views that demonstrate the meaning of the key subject of the subject and the possibilities and abilities for the future practical use of the acquired knowledge and skills. In the field of teamwork, the student is able to independently plan, specify goals and actively participate in the distribution of tasks and their implementation at each stage of work.
5,0The student, on the very good note, presents opinions and views that demonstrate the meaning of subject matter and the possibilities and the ability to use the acquired knowledge and skills in the future. In the field of teamwork, the student is able to independently plan, specify goals and allocate tasks by skills and control the situation of the project through proper motivation to action. It demonstrates the timeliness and flawless presentation of results.

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium oceny
E_1A_E6_U01
The student has the ability to use the acquired economic knowledge to analyze economic issues related to the operation of food industry enterprises.
2,0He can not identify and cope alone with the difficulties that may arise in the situation of applying the acquired knowledge. He can not apply practically acquired knowledge, he has basic problems with interpretation and inference.
3,0Student is able to identify and deal with a sufficient grade (with the help of a teacher or with the support of third parties) with selected difficulties related to the application of the acquired knowledge. He has very limited ability to put knowledge into practice and makes mistakes in non-primary tasks.
3,5The student, on the assessment of a sufficient plus can identify and deal with, provided that additional support is obtained, with difficulties associated with the use of acquired knowledge. Has limited ability to apply knowledge in practice and makes mistakes in tasks in more difficult tasks.
4,0The student, on the good mark can identify and independently deal with basic difficulties in the situation of applying the acquired knowledge. Without errors, he applies the acquired knowledge to solve simple and medium-difficult tasks, makes mistakes in interpretation and inferring in more difficult contexts.
4,5The student, on the assessment of a good plus can independently identify and deal with basic difficulties in the situation of applying the acquired knowledge. He skilfully interprets and concludes in most contexts and tasks before him, understands the sense of mistakes and has the ability to improve.
5,0Student, on the very good assessment, independently identifies and solves the difficulties associated with the process of applying knowledge in practice. Flawlessly interprets and concludes, regardless of the level of difficulty of the issues in the subject matter. Expands your skills by combining the knowledge and skills you have previously acquired and searching for optimal solutions.

Kryterium oceny - inne kompetencje społeczne i personalne

Efekt uczenia sięOcenaKryterium oceny
E_1A_E6_K01
The student has the competence to think and act in an entrepreneurial way within the enterprise of the food economy
2,0The student has no basic knowledge of the subject, which prevents him from showing competence. He presents wrong views and opinions, even in the situation of hints, he can not present competences in correct inference and interpretation skills. He reveals a lack of commitment and a lack of willingness to do the job properly.
3,0The student, on the satisfactory grade, demonstrates skills, commitment and performance of duties at the basic level, with numerous errors not fully qualifying. In the field of teamwork, the student plans and performs work in a clumsy way at each of its stages (preparatory, idea and project, executive, pre-presentation control and presentation itself).
3,5The student, on the assessment of a sufficient plus shows skills, commitment and performance of duties at the basic level, is able to plan the performance of the work and reveals the ability to complete the basic scope of the plan. He makes mistakes, but the key areas he carries out generally correctly.
4,0The student, on the good mark, presents opinions and views that demonstrate the meaning of the subject matter and the basic skills for the future practical use of the acquired knowledge and skills.
4,5The student, on the good grade plus, presents opinions and views that demonstrate the meaning of the key subject of the subject and the possibilities and abilities for the future practical use of the acquired knowledge and skills.
5,0The student, on the very good note, presents opinions and views that demonstrate the meaning of subject matter and possibilities and the ability to use the acquired knowledge and skills in the future

Literatura podstawowa

  1. Chavas J, Structural change in agricultural production: economics, technology and policy, Gardner B. and Rausser G. (eds.), Handbook of Agricultural Economics, Elsevier Science, 2001, pp. 263-285
  2. Collective work, Agribusiness Management (Routledge Textbooks in Environmental and Agricultural Economics), 2018, ISBN-10: 0415596963
  3. Marcos Fava Neves, Future of Food Business, World Scientific Publishing Co Pte Ltd, 2014
  4. Cramer Gail L., Agricultural Economics and Agribusiness, John Wiley & Sons Inc, 2000, ISBN13 (EAN): 9780471388470
  5. Julie A. Caswell, Economics of Food Safety, Springer Netherlands, 2012, ISBN: 9401170789
  6. Collective work, Economic sciences for agribusiness and rural economy, Warsaw University of Life Sciences, Warsaw, 2018, ISBN (two-volume set) 978-83-7583-804-6

Treści programowe - ćwiczenia audytoryjne

KODTreść programowaGodziny
T-A-1Basic categories of food economy3
T-A-2Food economy on the background of the national economy. Types of integration3
T-A-3Case study. Financing of agribusiness.3
T-A-4Food industry enterprise on the market. Analysis of the industry (sector). Case study3
T-A-5Institutional structure and its functioning. Structural changes in the Polish food economy in the European Union3
15

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Food economy as a subsystem of the national economy2
T-W-2Agribusiness and development determinants. Market and institutional environment of agribusiness2
T-W-3Resource management. Real processes and cash flows in agribusiness. The financial system2
T-W-4The production and economic situation of the food economy. Methods of sectoral and industry analysis2
T-W-5Poland's food economy in the European Union - structural changes2
10

Formy aktywności - ćwiczenia audytoryjne

KODForma aktywnościGodziny
A-A-1Participation in classes15
A-A-2Preparation for classes10
A-A-3Preparation for final tests5
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in lectures10
A-W-2Preparation for lectures - literature studies10
A-W-3Preparation for the exam10
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięE_1A_E6_W01The student has knowledge about the economics of food business enterprises and the economic processes taking place in these enterprises.
Odniesienie do efektów kształcenia dla kierunku studiówE_1A_W01Ma podstawową wiedzę z zakresu ekonomii, jej miejscu w systemie nauk społecznych oraz powiązaniach z innymi dyscyplinami naukowymi
E_1A_W15Zna ogólne zasady tworzenia i rozwoju form indywidualnej przedsiębiorczości wykorzystującej wiedzę z zakresu ekonomii
Cel przedmiotuC-1Presentation of the complexity of problems and economic categories of the food economy
C-2Presentation of economic mechanisms of the functioning of agribusiness at the macro - and mesoeconomic scale, case studies of specific industries and companies
C-3Presentation of selected elements of the environment of the food economy and their mutual impact, primarily in the sphere of finance and crediting, and links with the market
C-4Making an analysis of the functioning of the food economy and structural changes in the aspect of Poland's participation in the European Union - the use of EU funds and the development of a modern institutional structure
C-5Presentation of operational programs for agriculture development and food economy
Treści programoweT-A-2Food economy on the background of the national economy. Types of integration
T-A-1Basic categories of food economy
T-A-3Case study. Financing of agribusiness.
T-A-4Food industry enterprise on the market. Analysis of the industry (sector). Case study
T-A-5Institutional structure and its functioning. Structural changes in the Polish food economy in the European Union
T-W-1Food economy as a subsystem of the national economy
T-W-2Agribusiness and development determinants. Market and institutional environment of agribusiness
T-W-3Resource management. Real processes and cash flows in agribusiness. The financial system
T-W-4The production and economic situation of the food economy. Methods of sectoral and industry analysis
T-W-5Poland's food economy in the European Union - structural changes
Metody nauczaniaM-3Conversational lecture
M-1Information lecture
M-4Problematic lecture
M-2Explanation
Sposób ocenyS-1Ocena formująca: Assessment of students' achievements by asking questions during classes
S-2Ocena formująca: Analysis and evaluation of students' activity during classes
S-3Ocena podsumowująca: Written exam
Kryteria ocenyOcenaKryterium oceny
2,0The student has no basic knowledge of the subject, which prevents him from showing competence. He presents wrong views and opinions, even in the situation of hints, he can not present competences in correct inference and interpretation skills. It reveals the lack of commitment and the lack of willingness to do the job in a proper way. In the field of teamwork, the student is not able to plan and perform the work correctly and on time, does not report the need for assistance in consultations or despite this help does not achieve the minimum standards of performance.
3,0The student, on the satisfactory grade, demonstrates skills, commitment and performance of duties at the basic level, with numerous errors not fully qualifying. In the field of teamwork, the student plans and performs work in a clumsy way at each of its stages (preparatory, idea and project, executive, pre-presentation control and presentation itself).
3,5In the field of team work, the student is able to specify the goals of his own work and distributes or assists in discharging tasks among team members, he can use contextual information to carry out team tasks. Generally, student has the correct effect.
4,0The student, on the good mark, presents opinions and views that demonstrate the meaning of the subject matter and the basic skills for the future practical use of the acquired knowledge and skills. In the field of team work, the student is able to specify the goals of his own work and distributes or assists in discharging tasks among team members, he can use contextual information to carry out team tasks.
4,5The student, on the good grade plus, presents opinions and views that demonstrate the meaning of the key subject of the subject and the possibilities and abilities for the future practical use of the acquired knowledge and skills. In the field of teamwork, the student is able to independently plan, specify goals and actively participate in the distribution of tasks and their implementation at each stage of work.
5,0The student, on the very good note, presents opinions and views that demonstrate the meaning of subject matter and the possibilities and the ability to use the acquired knowledge and skills in the future. In the field of teamwork, the student is able to independently plan, specify goals and allocate tasks by skills and control the situation of the project through proper motivation to action. It demonstrates the timeliness and flawless presentation of results.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięE_1A_E6_U01The student has the ability to use the acquired economic knowledge to analyze economic issues related to the operation of food industry enterprises.
Odniesienie do efektów kształcenia dla kierunku studiówE_1A_U02Potrafi zastosować podstawową wiedzę teoretyczną i pozyskiwać dane do analizowania konkretnych procesów i zjawisk społeczno-gospodarczych
Cel przedmiotuC-1Presentation of the complexity of problems and economic categories of the food economy
C-2Presentation of economic mechanisms of the functioning of agribusiness at the macro - and mesoeconomic scale, case studies of specific industries and companies
C-3Presentation of selected elements of the environment of the food economy and their mutual impact, primarily in the sphere of finance and crediting, and links with the market
C-4Making an analysis of the functioning of the food economy and structural changes in the aspect of Poland's participation in the European Union - the use of EU funds and the development of a modern institutional structure
C-5Presentation of operational programs for agriculture development and food economy
Treści programoweT-A-2Food economy on the background of the national economy. Types of integration
T-A-1Basic categories of food economy
T-A-3Case study. Financing of agribusiness.
T-A-4Food industry enterprise on the market. Analysis of the industry (sector). Case study
T-A-5Institutional structure and its functioning. Structural changes in the Polish food economy in the European Union
T-W-1Food economy as a subsystem of the national economy
T-W-2Agribusiness and development determinants. Market and institutional environment of agribusiness
T-W-3Resource management. Real processes and cash flows in agribusiness. The financial system
T-W-4The production and economic situation of the food economy. Methods of sectoral and industry analysis
T-W-5Poland's food economy in the European Union - structural changes
Metody nauczaniaM-3Conversational lecture
M-1Information lecture
M-4Problematic lecture
M-2Explanation
Sposób ocenyS-1Ocena formująca: Assessment of students' achievements by asking questions during classes
S-2Ocena formująca: Analysis and evaluation of students' activity during classes
S-3Ocena podsumowująca: Written exam
Kryteria ocenyOcenaKryterium oceny
2,0He can not identify and cope alone with the difficulties that may arise in the situation of applying the acquired knowledge. He can not apply practically acquired knowledge, he has basic problems with interpretation and inference.
3,0Student is able to identify and deal with a sufficient grade (with the help of a teacher or with the support of third parties) with selected difficulties related to the application of the acquired knowledge. He has very limited ability to put knowledge into practice and makes mistakes in non-primary tasks.
3,5The student, on the assessment of a sufficient plus can identify and deal with, provided that additional support is obtained, with difficulties associated with the use of acquired knowledge. Has limited ability to apply knowledge in practice and makes mistakes in tasks in more difficult tasks.
4,0The student, on the good mark can identify and independently deal with basic difficulties in the situation of applying the acquired knowledge. Without errors, he applies the acquired knowledge to solve simple and medium-difficult tasks, makes mistakes in interpretation and inferring in more difficult contexts.
4,5The student, on the assessment of a good plus can independently identify and deal with basic difficulties in the situation of applying the acquired knowledge. He skilfully interprets and concludes in most contexts and tasks before him, understands the sense of mistakes and has the ability to improve.
5,0Student, on the very good assessment, independently identifies and solves the difficulties associated with the process of applying knowledge in practice. Flawlessly interprets and concludes, regardless of the level of difficulty of the issues in the subject matter. Expands your skills by combining the knowledge and skills you have previously acquired and searching for optimal solutions.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięE_1A_E6_K01The student has the competence to think and act in an entrepreneurial way within the enterprise of the food economy
Odniesienie do efektów kształcenia dla kierunku studiówE_1A_K05Myślenia i działania w sposób przedsiębiorczy
E_1A_K06Uwzględniania aspektów rozwoju zrównoważonego w podejmowanych działaniach
Cel przedmiotuC-1Presentation of the complexity of problems and economic categories of the food economy
C-2Presentation of economic mechanisms of the functioning of agribusiness at the macro - and mesoeconomic scale, case studies of specific industries and companies
C-3Presentation of selected elements of the environment of the food economy and their mutual impact, primarily in the sphere of finance and crediting, and links with the market
C-4Making an analysis of the functioning of the food economy and structural changes in the aspect of Poland's participation in the European Union - the use of EU funds and the development of a modern institutional structure
C-5Presentation of operational programs for agriculture development and food economy
Treści programoweT-A-2Food economy on the background of the national economy. Types of integration
T-A-1Basic categories of food economy
T-A-3Case study. Financing of agribusiness.
T-A-4Food industry enterprise on the market. Analysis of the industry (sector). Case study
T-A-5Institutional structure and its functioning. Structural changes in the Polish food economy in the European Union
T-W-1Food economy as a subsystem of the national economy
T-W-2Agribusiness and development determinants. Market and institutional environment of agribusiness
T-W-3Resource management. Real processes and cash flows in agribusiness. The financial system
T-W-4The production and economic situation of the food economy. Methods of sectoral and industry analysis
T-W-5Poland's food economy in the European Union - structural changes
Metody nauczaniaM-3Conversational lecture
M-1Information lecture
M-4Problematic lecture
M-2Explanation
Sposób ocenyS-1Ocena formująca: Assessment of students' achievements by asking questions during classes
S-2Ocena formująca: Analysis and evaluation of students' activity during classes
S-3Ocena podsumowująca: Written exam
Kryteria ocenyOcenaKryterium oceny
2,0The student has no basic knowledge of the subject, which prevents him from showing competence. He presents wrong views and opinions, even in the situation of hints, he can not present competences in correct inference and interpretation skills. He reveals a lack of commitment and a lack of willingness to do the job properly.
3,0The student, on the satisfactory grade, demonstrates skills, commitment and performance of duties at the basic level, with numerous errors not fully qualifying. In the field of teamwork, the student plans and performs work in a clumsy way at each of its stages (preparatory, idea and project, executive, pre-presentation control and presentation itself).
3,5The student, on the assessment of a sufficient plus shows skills, commitment and performance of duties at the basic level, is able to plan the performance of the work and reveals the ability to complete the basic scope of the plan. He makes mistakes, but the key areas he carries out generally correctly.
4,0The student, on the good mark, presents opinions and views that demonstrate the meaning of the subject matter and the basic skills for the future practical use of the acquired knowledge and skills.
4,5The student, on the good grade plus, presents opinions and views that demonstrate the meaning of the key subject of the subject and the possibilities and abilities for the future practical use of the acquired knowledge and skills.
5,0The student, on the very good note, presents opinions and views that demonstrate the meaning of subject matter and possibilities and the ability to use the acquired knowledge and skills in the future