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
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Q&A
Lecture / 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;
  • will be able to discuss the industrial and commercial development in fashion and textile industries.
  • will be able to define the social and economic dynamics of the fashion business.
  • will be able to classify the major forms of fashion business organizations.
  • will be able to discuss the dynamics behind growth of fashion business and the future prospects of the industry
  • will be able to compare fast fashion and luxury fashion brands in terms of the fashion industry.
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.

 



Course Category

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
  • ’The Dynamics of Fashion," (Elaine Stone) ISBN:9781501324000​
Suggested Readings/Materials
  • ‘’Inside the Fashion Business’’ (Jarnow&Dickerson)   6th Edition, ISBN10: 0132381486 
  • "Fashionomics," (2013), D.W. Reamy and D. W. Arrington, Pearson, ISBN-13: 978-0132109819
  • ‘’Fashion The Whole Story’’ (Marnie Fogg) (Thames&Hudson), ISBN-13: 978-0500291108

www.businessoffashion.com

 

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

2

Carries best practices in terms of work and food security, safety and hygiene in food production

3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

4

Recognizes and evaluates the impact of gastronomy on culture and society

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

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.

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

8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

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

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)

11

Speaks a second foreign at a medium level of fluency efficiently

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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