TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator
Course Lecturer(s)
Assistant(s)
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • The students who succeeded this course will be able to have information about the core concepts of marketing.
  • The students who succeeded this course will be able to develop marketing strategies.
  • The students who succeeded this course will be able to analyze the actors in marketing micro / macro environment and conduct a SWOT analysis.
  • The students who succeeded this course will be able to do market segmentation, targeting and positioning of a product/service they have chosen.
  • The students who succeeded this course will be able to develop marketing mix strategies for a product/service they have chosen.
Course Description

 



Course Category

 Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to the course, going over the syllabus
2 Introduction to Marketing Plan & Strategies Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
3 Marketing Environment - Micro & Macro (SWOT and 5 Forces) Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
4 Consumer Behavior Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
5 Segmentation, Targeting, Positionning Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
6 In Class Case Study T-Box
7 Midterm
8 Marketing Mix: Product & Branding Strategies Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
9 Marketing mix: Pricing Strategies Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
10 Holiday
11 Marketing Mix: Distribution Channels Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
12 Marketing Mix : Communication Strategies Principles of Marketing, 14th ed. Philip Kotler, Gary Armstrong, 2012, Prentice Hall
13 In Class Case Study Victoria's Secret
14 Review of the Semester
15 Review of the Semester
16 Review of the Semester
Course Notes/Textbooks Above stated book chapters and Powerpoint presentations
Suggested Readings/Materials Other marketing books & jounal articles that are recommended by the professor

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
2
20
Portfolio
Homework / Assignments
4
40
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
Total

Weighting of Semester Activities on the Final Grade
4
100
Weighting of End-of-Semester Activities on the Final Grade
0
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
15
3
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
4
3
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
20
Final Exams
24
    Total
125

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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