SOCIOLOGY OF CONSUMPTION AND SAVINGS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
SOS381	SOCIOLOGY OF CONSUMPTION AND SAVINGS	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. KAMİL KAYA
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	This course aims to help the students have comprehensive knowledge about the development of the concepts of consumption society and consumption culture to be able to evaluate the concepts of consumption and savings as a fact in today's societies and discuss the concept of saving against the consumption and the possibilities of saving. The sociological perspective of consumption made by buying and getting objects with practical purposes will be introduced and the main debates, research areas and examples in the sociology of consumption will be discussed within the framework of the relation of consumption with concepts such as identity, fashion, free time and culture.
Contents of the Course Unit:	Contents of the course include; introduction to consumption sociology, the birth and development of consumption society, the concept of consumer culture, consumption sociology in theory, consumer culture and identity, consumer culture and free time, consumer culture and place, the view of the consumer culture in Turkey, discussions on the awareness of young people's role and savings in consumption and the relationship between savings and sustainability, and the possibilities of saving in the consumer society.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Summarizes the emergence and development of the consumer society.
Relates the concept of consumption with identity, fashion, free time and culture.
Develops a sociological perspective on the meaning of consumption in daily life.
Criticizes the concept of consumption culture by using the perspective brought by sociology to the concept of consumption.
Argues about the possibilities of saving within the framework of sustainability by comprehending the relationship between saving and consumption.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction to Consumption Sociology	Lecture, Question and Answer, Discussion
2	Reading	The Birth and Development of Consumption Society	Lecture, Question and Answer, Discussion
3	Reading	The Birth and Development of Consumption Society	Lecture, Question and Answer, Discussion
4	Reading	The Concept of Consumer Culture	Lecture, Question and Answer, Discussion
5	Reading	Theories in Consumption Society – I	Lecture, Question and Answer, Discussion
6	Reading	Theories in Consumption Society – II	Lecture, Question and Answer, Discussion
7	Reading	Consumer Culture and Identity	Lecture, Question and Answer, Discussion
8	-	MID-TERM EXAM	-
9	Reading	Consumer Culture and Free Time	Lecture, Question and Answer, Discussion
10	Reading	Consumer Culture and place	Lecture, Question and Answer, Discussion
11	Reading	The View of the Consumer Culture in Turkey	Lecture, Question and Answer, Discussion
12	Reading	Discussions on the Awareness of Young People's Role and Savings in Consumption	Lecture, Question and Answer, Discussion
13	Reading	Savings - Consumption and Sustainability Relation	Lecture, Question and Answer, Discussion
14	Reading	Analysis on the possibilities of saving in the consumer society	Lecture, Question and Answer, Discussion
15	Reading	General Revision	Lecture, Question and Answer, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Anik, Mehmet. (2017). Tuketimin sosyolojisi: gosteris amacli tuketim ve genclik. Ankara: Gazi Bookstore
Featherstone, Mike. (1996). Postmodernizm ve tuketim kulturu. Istanbul: Ayrinti Publications.
Baudrillard, Jean. (2017). Tuketim Toplumu. Istanbul: Ayrinti Publications
Odabasi, Yilmaz (2006), Tuketim kulturu: yetinen toplumdan tüketen topluma, Istanbul: Sistem Publications.
Miller, Daniel. (1991). Material culture and mass consumption. Blackwell Pub.
Colak, Omer Faruk, and Harun Ozturkler. (2012). "Tasarrufun belirleyicileri: Kuresel tasarruf egiliminde degisim ve Turkiye’de hanehalki tasarruf egiliminin analizi." Bankacilar Journal, (82), Page: 1-43.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students define the concepts they learned and match them with their corresponding phenomena in the social world.						5
2	Students interpret concepts and theories taking into account their historical-cultural contexts.						5
3	Students compare sociological theories with reference to social problems.						5
4	Students distinguish the significance of ecological, social and economical sustainability for world’s future.			2
5	Students develop their knowledge on sustainability by the use of information and communication technologies.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students evaluate qualitative and quantitative data of sociological research studies.						5
2	Students analyse the complicated interactions between the social, cultural, political, economical and demographical phenomena of the global world.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students design a research by their acquired knowledge and experience.		1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students research field study considering the principle of cultural relativity, scientific and ethical values.		1
2	Students efficiently apply the most suitable information and communication technologies in their studies.			2
3	Students use their knowledge on ecological, social and economical sustainability in all aspects of their lives.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students research on problems which reflect on their fields in the global world undergoing rapid and profound change.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students criticize their advanced knowledge and skills in an analytical manner.						5
2	Students develop their knowledge and skills within the frame of scientific, technological and current developments via adopting the principle of lifelong learning.	0
3	Students act ethically impartial in their research studies.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students criticize their advanced knowledge and skills in an analytical manner.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Students apply the principle of cultural relativity, scientific and ethical values with reference to sustainability throughout their studies in their careers.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	2	26
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	12	4	48
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	6	6
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	4	4
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	128