Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI147

Course Name:

Brand Management

Semester:

Fall
Spring

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:

E-Learning

Course Coordinator:

Doç. Dr. DİNÇER ATLI

Course Lecturer(s):

Cem Duran

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of the Brand Management course is to provide students with the ability to create a successful corporate brand, to learn the basic principles, strategies and techniques of brand management, and to make strategic brand management decisions from a marketing perspective.
Course Content:	In this course, basic concepts related to brand management and brand management strategies will be examined.

Learning Outcomes

The students who have succeeded in this course;
1) In this course, brand and brand management are discussed in detail.
2) Within the scope of the course, the brand management process and this factors affecting the process will be discussed and sample articles discussions will be held over it.
3) The course will also include students to prepare an article on a branding topic will be requested.

Course Flow Plan

Week	Subject	Related Preparation
1)	What is a Brand? Benefits, Functions
2)	Historical Development of Brand Concept
3)	Brand Image, Elements and Associations
4)	Brand Types
5)	Development and Management of Brand Strategie
6)	Brand Expansion Strategies
7)	Brand Expansion Strategies
8)	Mid-term Exam
9)	Brand Identity and Positioning
10)	Brand Communication
11)	Brand Equity
12)	Brand Strategies: Positioning, Perception Maps
13)	Regulations Related to Trademark
14)	Intellectual Property Rights
15)	Intellectual Property Rights
16)	Final Exam

Sources

Course Notes / Textbooks:	Nurhan Babür Tosun, Marka Yönetimi, Beta Kitap Nurhan Babür Tosun, Brand Management, Beta Kitap
References:	Konuyla ilgili bilimsel makaleler Scientific articles on the subject

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 50
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	28
Midterms	8	43
Final	8	48
Total Workload		119