BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| GASTRONOMY AND CULINARY ARTS (TURKISH, THESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
Course Introduction and Application Information
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5009 | Strategic Marketing in The Food Industry | Fall | 3 | 0 | 3 | 8 |
Basic information
| Language of instruction: | Turkish |
| Type of course: | Must Course |
| Course Level: | |
| Mode of Delivery: | |
| Course Coordinator : | |
| Course Objectives: |
Learning Outcomes
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The students who have succeeded in this course; |
Course Content
Weekly Detailed Course Contents
| Week | Subject | Related Preparation |
Sources
| Course Notes / Textbooks: | |
| References: |
Evaluation System
| Semester Requirements | Number of Activities | Level of Contribution |
| Total | % | |
| PERCENTAGE OF SEMESTER WORK | % 0 | |
| PERCENTAGE OF FINAL WORK | % | |
| Total | % | |
Contribution of Learning Outcomes to Programme Outcomes
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |