INTRODUCTION TO ADVERTISING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
HTP112	INTRODUCTION TO ADVERTISING	3	4	3	7

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	With this course; By introducing the concept, theories and principles of advertising to students, it aims to create the necessary infrastructure for a successful advertising application.
Contents of the Course Unit:	The content of the course covers the definition of advertising, its historical development, functions, purposes, types and environments, advertising models, advertising agencies, advertising-related organizations and control mechanisms, ethics in advertising, advertising campaign process, target audience and creativity.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Have the basic theoretical and theoretical knowledge about advertising.
Understands how advertising communication works.
Observes advertisement persuasion methods.
Understands advertising campaigns and processes, designs them according to their purpose.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Brainstorming	Definition of Marketing, Marketing Communication and Advertising	Lecture, Question and Answer
2	Literature Review, Brainstorming	Historical Development of Advertising, Functions and Purposes of Advertising	Lecture, Question and Answer
3	Literature Review, Brainstorming	Advertising Models	Lecture, Question and Answer
4	Literature Review, Brainstorming	Advertising Types and Advertising Environments I	Lecture, Question and Answer
5	Literature Review, Brainstorming	Advertising Types and Advertising Environments II	Lecture, Question and Answer
6	Literature Review, Brainstorming	Advertising Agencies + Application Study I	Lecture, Question and Answer, Application Study
7	Literature Review, Brainstorming	Ethics in Advertising + Application Study II	Lecture, Question and Answer, Application Study
8	-	MID-TERM EXAM	-
9	Literature Review, Brainstorming	Research Phase I in Advertising Campaign (Institution/Product/Service Analysis, Competitor and Market Analysis) + Application Study III	Lecture, Question and Answer, Application Study
10	Literature Review, Brainstorming	Research Phase II in Advertising Campaign (Target Audience Analysis) + Application Study IV	Lecture, Question and Answer, Application Study
11	Literature Review, Brainstorming	Planning Phase I in Advertising Campaign (Determining Objectives, Creative Strategy and Creative Idea) + Application Study V	Lecture, Question and Answer, Application Study
12	Literature Review, Brainstorming	Planning Phase II in Advertising Campaign (Advertising Writing) + Application Study VI	Lecture, Question and Answer, Application Study
13	Literature review, brainstorming	Planning Phase III in Advertising Campaign (Media and Budget Planning) + Application Study VII	Lecture, Question and Answer, Application Study
14	Literature review, brainstorming	Application and Measurement-Evaluation Stages in Advertising Campaign + Application Study VIII	Lecture, Question and Answer, Application Study
15	Literature review, brainstorming	An Overview	Lecture, Question and Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Peltekoğlu, Balta, F.(2019). Kavram ve Kuramlarıyla Reklam, İstanbul: Beta Yayınları.
İzgören, A. Ş. (2015) Eşikaltı Büyücüleri, İstanbul: Elma Yayınevi
Elden, M. (2009). Reklam ve Reklamcılık, İstanbul: Say Yayınları

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	The student use this information for understanding the production methods of food production.	0
2	Food products, compounds and additives as some knowledge of the production, use of this information	0
3	Food production and quality control laboratory to assess the results with information obtained.	0
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.	0
5	Food product processing by following the advances of age can participate in R & D activities	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.		1
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.	0
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.	0
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.	0
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches	0
6	Food in general has adopted the moral and ethical values ​​of professional		1
7	Learning and can apply what they learn in the field of food regardless of the display.		1
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.	0
2	Food production and food security of information resources related to the use area.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.	0
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.	0
3	In order to follow developments in the field of food effectively takes advantage of information technologies.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions	0
2	He/she uses the basic laboratory devices used in the laboratory	0
3	He/she follows the production and keeps records	0
4	He/she plans for food hygiene training and measures of the effectiveness	0
5	Food production and safety line on the team works and works effectively	0
6	Using the basic knowledge of food is related to the field with a given task are executed independently.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements		1
2	He/she follows trainings related to the subject		1
3	Participates in training programs for professional development in the field of food		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother		1
2	He/she follow food fairs, and professional developments in the field		1
3	He/she uses information technologies effectively and prepare presentations		1
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.		1
5	He/she use visually, the effective use of written and oral communication.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified	0
2	He/she follows and implements the legislation related the food industry	0
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions	0
4	He/she prepare food hyhiene education and operation it.	0

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	4	56
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	5	10	50
Project Work	5	10	50
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	5	5	25
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	0	0	0
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	31	0	183