SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
GEEC 301 | Course Introduction and Application Information
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
|
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Course Language |
English
|
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Course Type |
Service Course
|
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Course Level |
First Cycle
|
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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. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
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 |
|
EVALUATION SYSTEM
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 Exams | ||
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 |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
Study Hours Out of Class |
5
|
2
|
10
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
6
|
6
|
Presentation / Jury |
1
|
25
|
25
|
Project |
1
|
15
|
15
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
0
|
||
Final Exam |
0
|
||
Total |
120
|
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 Gastronomy and Culinary Arts |
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2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
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12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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