The Effect of Entrepreneurship Education on Entrepreneurship Tendency: The Sample of Gaziosmanpaşa University Turhal Applied Technology and Management School Department of Banking and Insurance
Abstract
With the effect of globalization, a significant change and transformation have been experienced. As a result of this change, developments in knowledge and information technologies caused an intense competition among both countries and businesses. In such an environment, it became crucial for countries to reveal their entrepreneurship potential and use it. Within this context, entrepreneurship is important since it can create individuals capable of adapting the rapidly changing conditions in addition to its contributions in economic process. Education is among the important factors to reveal the entrepreneurship potential. The goal of entrepreneurship education is to emphasize the importance of entrepreneurship and make people aware of their entrepreneurship potentials. The purpose of this study was to reveal the effect of entrepreneurship course that is given in the department of banking and insurance in the third year on students’ entrepreneurship tendency. The uncontrolled pretest-posttest experimental design was used in the study. The participants involved a total of 46 third-year students studying Banking and Insurance at a state university. “Entrepreneurship Scale for Undergraduates”, which was developed by Yılmaz and Sünbül (2009), was administered to these students before the start of the entrepreneurship course and after it ended 14 weeks later. The analysis of the data is ongoing.
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Cite this article
Seçkin, Y., Tuna, İ., & Dağkurs, L. (2018). The Effect of Entrepreneurship Education on Entrepreneurship Tendency: The Sample of Gaziosmanpaşa University Turhal Applied Technology and Management School Department of Banking and Insurance. In Ist International Symposium on Innovative Approaches in Scientific Studies (pp. 204). SET Technology.
Article History
- Published
- 23 Jun 2018
License
© 2018 SET Technology. This article is distributed under the terms of the CC BY 4.0.