Food Technology Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI052

Course Name:

Media Management

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Doç. Dr. MİHALİS KUYUCU

Course Lecturer(s):

Assoc.Prof.Mihalis Kuyucu

Course Assistants:

Course Objective and Content

Course Objectives:	To apply the science of Management to Media Industry and to give general industrial information about Media
Course Content:	The topics and that are related to media management.

Learning Outcomes

The students who have succeeded in this course;
1) To have a general information and idea about how media industry works
2) To learn how management is applied to media field.
3) To present information about how media industry works in the field

Course Flow Plan

Week	Subject	Related Preparation
1)	Concept of media company
2)	The main key players in media industry
3)	The functions of media industry
4)	The market structures/types in media industry
5)	Classifying media companies according to their structures
6)	The concept of "life cycle" in media industry and application
7)	SWOT in Media İndustry
8)	Feasibility in media industry
9)	Marketing in Media - Part I
10)	Marketing Applications in Media Part II
11)	The economic structure of media environment and industry.
12)	Media ownership and Cross Ownership and today's media environment analysis in terms of ownership
13)	The relation of Rating and Advertising in media industry
14)	A general overview of the economic structure and ownership status of Turkish media industry

Sources

Course Notes / Textbooks:	The lecturer will give his own sources collected from different sources and the experience of the lecturer media manager activities will be added.
References:	Öğretim üyesi kendi kaynaklarından oluşan bir seçki hazırlamıştır. Bunlara öğretim görevlisi kendi medya yöneticiliği deneyimlerini de eklemektedir.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
Program Outcomes
1) Have information about food components and additives and use this information in production.
2) Has knowledge about food legislation and professional ethics.
3) Evaluates the knowledge learned in food laboratories at production and quality control points.
4) Can determine the risk factors in food production stages.
5) Can provide hygiene, sanitation conditions in food sector.
6) Have knowledge about occupational safety in food industry.
7) Uses the necessary equipment for food safety and quality control in food laboratories.
8) Uses the necessary equipment for food safety and quality control in food laboratories.
9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10) Use current techniques in the field of food technology.
11) Identifies problems, generates and presents solutions.
12) Has an awareness of the legal consequences of technological applications and professional ethics.
13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Have information about food components and additives and use this information in production.
2)	Has knowledge about food legislation and professional ethics.
3)	Evaluates the knowledge learned in food laboratories at production and quality control points.
4)	Can determine the risk factors in food production stages.
5)	Can provide hygiene, sanitation conditions in food sector.
6)	Have knowledge about occupational safety in food industry.
7)	Uses the necessary equipment for food safety and quality control in food laboratories.
8)	Uses the necessary equipment for food safety and quality control in food laboratories.
9)	Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods.
10)	Use current techniques in the field of food technology.
11)	Identifies problems, generates and presents solutions.
12)	Has an awareness of the legal consequences of technological applications and professional ethics.
13)	Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level.
14)	Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 20
Homework Assignments	2	% 10
Midterms	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	16	48
Application	16	16
Study Hours Out of Class	15	15
Presentations / Seminar	15	15
Homework Assignments	16	16
Quizzes	3	3
Midterms	1	2
Final	2	2
Total Workload		117