Course Name | The Dynamics of Fashion Industry |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GEEC 301 | Fall/Spring | 2 | 2 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The objective of this course is to focus on the nature of the fashion enterprise system and its business organizations. More over it provides an overview of the functions, institutions, principles of fashion business and fashion brands in terms of the fashion industry. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | The course introduces the principles and scope of fashion business; the environmental, social, economic, demographic and psychological factors that influence the industry; the reasons behind growth and expansion; types of ownership; the structure of the fashion organizations; and the roles of designer, producer and retailer in fashion business. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction and Course Orientation General Introduction to the Business of Fashion | |
2 | The Language of Fashion: Main Concepts Fundamentals of Fashion Business, Historical Perspective to Fashion | ’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books Unit One The Changing World of Fashion: chapter: A Century of Fashion |
3 | Principles of Fashion, The Environment of Fashion and the Fashion Consumer | ‘’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books , Unit One The Changing World of Fashion, chapters: The Nature of Fashion & The Environment of Fashion |
4 | The Movement of Fashion: Fashion Theories | ‘’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books, Unit One The Changing World of Fashion: chapter: The Movement of Fashion |
5 | The Business of Fashion: Levels & Roles | ‘’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books, Unit One The Changing World of Fashion, chapter: The Business of Fashion |
6 | Fashion Consumers & Product Development | ‘’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books,Unit Three The Secondary Level: The Producers of Apparel, chapters: Product Development |
7 | Fashion Industry Products - Midterm Project Deadline | ’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books; Unit Three The Secondary Level: chapters: The Producers of Apparel, Women's Apparel, Men's Apparel Children's Apparel |
8 | Fashion Retailing and Merchandising | ‘’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books, Unit Five The Retail Level: chapter: The Markets for Fashion: Fashion Retailing |
9 | Global Fashion Markets: Fashion Calendar and Trade Shows, Global Fashion Weeks | ‘’The Dynamics of Fashion," (2018), E. Stone, Fairchild Books, Unit Five The Retail Level: chapters: The Markets for Fashion Global Fashion Market, Sourcing and Merchandising |
10 | Fashion Business Ethics & Sustainability | ‘’Fashion and Sustainability’’ (2011) K.Fletcher, L. Grose, Laurence King Publishing Ltd: chapter 2: Transforming Fashion Systems |
11 | Luxury Branding | ‘’Fashion Marketing," (2007), T. Hines, M.Bruce, Elsevier Ltd. chapter 7: Competitive Marketing Strategies of Luxury Fashion Companies |
12 | Digital Luxury | ‘’Fashion Marketing," (2007), T. Hines, M.Bruce, Elsevier Ltd. chapter 7: Competitive Marketing Strategies of Luxury Fashion Companies |
13 | FINAL PROJECT PRESENTATIONS | |
14 | FINAL PROJECT PRESENTATIONS | |
15 | Semester Review | |
16 | Semester Review |
Course Notes/Textbooks |
|
Suggested Readings/Materials |
|
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 15 |
Presentation / Jury | 1 | 45 |
Project | 1 | 30 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | ||
Final Exam | ||
Total |
Weighting of Semester Activities on the Final Grade | 4 | 100 |
Weighting of End-of-Semester Activities on the Final Grade | ||
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
Study Hours Out of Class | 5 | 2 | 10 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 1 | 6 | |
Presentation / Jury | 1 | 25 | |
Project | 1 | 15 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | |||
Final Exams | |||
Total | 120 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
7 | Having professional and ethical awareness, | |||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
12 | Being able to speak a second foreign language at intermediate level. | |||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest