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Bu çalışmanın amacı 7.sınıf Saf Madde ve Karışımlar ünitesi bağlamında uygulanan Girişimcilik odaklı STEM etkinliklerinin öğrencilerinin girişimcilik becerileri ve algıları üzerindeki etkisini incelemektir. Araştırmada karma yöntem desenlerinden “iç içe gömülü desen” kullanılmıştır. Araştırmanın çalışma grubunu, 2019-2020 eğitim öğretim yılı, güz döneminde Van ili merkez ilçesinde yer alan bir devlet okulunun 7.sınıfında öğrenim görmekte olan 23 öğrenci oluşturmaktadır. Araştırmada girişimcilik odaklı STEM etkinlikleri altı hafta süren eğitim modülleri aracılığıyla uygulanmıştır. Öğrencilerin girişimcilik becerilerine dair nicel veriler Fen Tabanlı Girişimcilik Ölçeği kullanılarak elde edilirken, girişimcilik algılarına ait nitel veriler yapılandırılmış görüşmeler aracılılığıyla elde edilmiştir. Nicel veriler Wilcoxon işaretli sıralar testi ve ilişkili örneklem t testi kullanılarak analiz edilirken nitel veriler içerik analizi yöntemiyle analiz edilmiştir. Araştırma sonucunda, öğrencilerin girişimcilik becerilerinden risk alma, başarı ihtiyacı ve iletişim becerileri puanlarında artış ve girişimcilik kavramına yönelik algılarında gelişme gözlemlenmiştir. Sonuç olarak, girişimcilik becerilerinin ön planda tutulduğu STEM etkinlikleriyle öğrencilerin girişimciliğe yönelik algı ve becerileri geliştirilebileceği ortaya konulmuştur.
The objective of this study is to study the impact of entrepreneurship-oriented STEM activities implemented in the context of the 7th Class Pure Materials and Mixes Unit on students’ entrepreneurial skills and perceptions. In the research, the "in-the-counter pattern" was used from the karma method patterns. The study’s work group consists of 23 students who are studying in the 7th grade of a state school located in the central district of Van ili during the 2019-2020 educational year. In the research, entrepreneurship-oriented STEM activities were implemented through six-week training modules. Quantitative data on students’ entrepreneurial skills are obtained using the Science-based Entrepreneurial Scale, while qualitative data on entrepreneurial perceptions are obtained through structured conversations. Nicel data are analyzed using the Wilcoxon-marked sequence test and related sampling t test while the quality data are analyzed using the content analysis method. The research results have observed the development of students’ risk taking from entrepreneurial skills, the need for success and the increase in the scores of communication skills and the perception of the concept of entrepreneurship. As a result, it has been revealed that with STEM activities where entrepreneurial skills are held in the forefront, students can develop their perception and skills towards entrepreneurship.
The aim of this study is to examine the effect of Entrepreneurship-oriented STEM activities, implemented in the context of Pure Substances and Mixture, on 7th-grade students’ entrepreneurship skills and perception. “Embedded design" from the mixed method designs was utilized as the research design of the study. The study group consistsed of 23 students studying in the 7th-grade of a state school in the central district of Van in the fall semester of the 2019-2020 academic year. Entrepreneurship-oriented STEM activities were implemented through six-week modules. While quantitative data on students' entrepreneurship skills were obtained using Science-Based Entrepreneurship Scale, qualitative data on entrepreneurship perceptions were obtained through structured interviews. Paired sample t-test and Wilcoxon signed rank test were used for quantitative data analysis, content analysis method was used for qualitative data. Results indicated that the mean scores of taking risk, the need of success and communication skills increased and students' entrepreneurship perceptions improved at the end of the study. As a result, it was revealed that STEM activities where entrepreneurship skills are prioritized can improve students' perception and skills towards entrepreneurship.
Field : Eğitim Bilimleri
Journal Type : Ulusal
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