Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

UEC380

Ders İsmi:

Corporate identity

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Laboratory	ECTS
2	0	0	4

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Üniversite Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator :

Öğr.Gör. DİLEK SAKA

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

The course aims to teach the place and importance of corporate identity and the process of creating a corporate identity.

Course Content:

The content of the course consists of defining the concept of corporate identity, examining the relationship between corporate identity and corporate culture and corporate image, providing information about corporate identity components such as corporate philosophy, corporate behavior, corporate design and corporate communication, and corporate design and visual identity elements, and teaching the process of creating a corporate identity.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Defines corporate identity
2) Explains the relationship between corporate identity, corporate culture and corporate image.
3) Knows the elements of corporate identity
4) Know the steps in the process of creating a corporate identity
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	General information about the course	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
1)	General information about the course	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
2)	Definition of corporate identity	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
3)	Corporate identity and corporate culture	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
4)	Corporate identity and corporate image	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
5)	Corporate identity and corporate image	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
6)	Elements of corporate identity (corporate philosophy and corporate behavior)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
7)	General repetition	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
8)	Midterm exam
9)	Elements of corporate identity (corporate communication)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
9)	Elements of corporate identity (corporate communication)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
10)	Elements of corporate identity (corporate communication)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
10)	Elements of corporate identity (corporate communication)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
10)	Elements of corporate identity (corporate communication)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
11)	Elements of corporate identity (corporate design)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
11)	Elements of corporate identity (corporate design)	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
12)	Corporate identity creation process	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
13)	Corporate identity creation process	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
13)	Corporate identity creation process	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
13)	Corporate identity creation process	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
14)	General repetition	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
14)	General repetition	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
14)	General repetition	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları
14)	General repetition	Okay, A. 2013. Kurum Kimliği. İstanbul: Derin Yayınları

Sources

Course Notes / Textbooks:
References:	Okay, A. 2013. Kurum Kimliği. İstanbul:Derin Yayınları

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4
Program Outcomes
1) To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2) To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3) To have detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4) To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5) To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6) To have a command of the management level of businesses where gastronomy and culinary arts are applied
7) To know marketing techniques and methods for gastronomy and culinary arts products and services.
8) Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9) Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2)	To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3)	To have detailed technical knowledge about food and beverage production, design and presentation in the field of gastronomy and culinary arts.
4)	To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5)	To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6)	To have a command of the management level of businesses where gastronomy and culinary arts are applied
7)	To know marketing techniques and methods for gastronomy and culinary arts products and services.
8)	Gaining an international perspective to apply the knowledge gained in the field of gastronomy and culinary arts worldwide.
9)	Gaining the technical infrastructure to carry out data collection, processing and information generation processes by conducting research in the field of gastronomy and culinary arts.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
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PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
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