SECTION I: GENERAL INFORMATION ABOUT THE COURSE

Course Code	Course Name	Year	Semester	Theoretical	Practical	Credit	ECTS
ISL6221	Digital Marketing	2	Fall	3	0	3	6

Course Type :	University Elective
Cycle:	Bachelor      TQF-HE:6. Master`s Degree      QF-EHEA:First Cycle      EQF-LLL:6. Master`s Degree
Language of Instruction:	Turkish
Prerequisities and Co-requisities:	N/A
Mode of Delivery:	Face to face
Name of Coordinator:	Dr. Öğr. Üyesi AYSUN VARAN
Dersin Öğretim Eleman(lar)ı:	Dr. Öğr. Üyesi AYSUN VARAN
Dersin Kategorisi:	Competency Development (University Elective)

SECTION II: INTRODUCTION TO THE COURSE

Course Objectives & Content

Course Objectives:

The aim of this course is to introduce students to the fundamental concepts, tools, and strategies of digital marketing, enabling them to analyze the opportunities that digital channels offer to businesses. Students will gain the ability to prepare digital marketing plans by learning search engine marketing, social media, content marketing, mobile marketing, email marketing, and analytics tools. Through group presentations and case studies, students will experience how to apply digital marketing strategies in practice.

Course Content:

The course covers an introduction to marketing and digital marketing, creating a digital marketing plan, search engine marketing and optimization, social media marketing, Google Analytics and Adwords, content marketing, mobile marketing, affiliate marketing, and email marketing. The course also includes group presentations to encourage students to analyze and apply digital marketing strategies.

Course Specific Rules

Weekly research assignments are expected to be completed throughout the term.

Course Learning Outcomes (CLOs)

Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Explains the fundamental concepts and tools of digital marketing.

2) Evaluates the importance of digital marketing for businesses.

3) Identifies key channels such as search engine, social media, content, mobile, and email marketing.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Creates a digital marketing plan.

2) Discusses digital marketing strategies through group presentations.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Takes responsibility in group presentations and individual assignments.

2) Follows current trends in digital marketing.

3) Presents digital marketing plans in written and oral form.

Weekly Course Schedule

Week	Subject	Materials Sharing *
		Related Preparation	Further Study
1)	Introduction: Basic Concepts of Marketing
2)	Introduction to Digital Marketing
3)	Fundamentals of Digital Marketing (web01, web02)
4)	Digital Marketing Plan
5)	Search Engine Marketing
6)	Search Engine Optimization
7)	Social Media Marketing
8)	Midterm Exam
9)	Google Analytics and Google Adwords
10)	Content Marketing
11)	Mobile Marketing
12)	Affiliate Marketing
13)	Email Marketing
14)	Presentations (Group Presentations)

*These fields provides students with course materials for their pre- and further study before and after the course delivered.

Recommended or Required Reading & Other Learning Resources/Tools

Course Notes / Textbooks:
References:	Kingsnorth, S. (2019). Dijital pazarlama stratejisi (2. baskı). İstanbul: Nobel Akademik Yayıncılık. Ders Notları Seçili akademik makaleler ve güncel vaka çalışmaları

DERS ÖĞRENME ÇIKTILARI - PROGRAM ÖĞRENME ÇIKTILARI İLİŞKİSİ

Contribution of The Course Unit To The Programme Learning Outcomes

Ders Öğrenme Çıktıları (DÖÇ)	1	2	3	4	5	6	7	8
Program Öğrenme Çıktıları (PÖÇ)
1) Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2) To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3) Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4) To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5) To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6) To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7) To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8) To be able to apply technological developments related to the field.
9) To be able to develop solutions to potential problems in production and service processes with a critical approach.
10) Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11) To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs)

Level of Contribution of the Course to PLOs

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

	Programme Learning Outcomes	Contribution Level (from 1 to 5)
1)	Ability to understand the concepts and basic principles in the field of Gastronomy and Culinary Arts
2)	To have knowledge of the concepts and rules in the field of hospitality and lodging industry.
3)	Learning and applying national and international food safety, hygiene, sanitation rules and legislation and standards in these areas
4)	To gain project development skills that will contribute to the field of food and beverage management, gastronomy and culinary arts.
5)	To be able to apply the methods of procuring, storing, preparing, cooking, and serving food and beverages.
6)	To be able to apply subjects such as menu management, menu planning, food and beverage cost, and pricing in the field.
7)	To acquire the ability to conduct research by learning the techniques and current developments in the field of gastronomy.
8)	To be able to apply technological developments related to the field.
9)	To be able to develop solutions to potential problems in production and service processes with a critical approach.
10)	Ability to critically evaluate existing norms and standards in the work for which he/she is responsible.
11)	To develop interaction and presentation skills, both in writing and orally, within group work.

SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE

Teaching & Learning Methods of the Course

(All teaching and learning methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Teaching and Learning Methods defined at the Programme Level	Teaching and Learning Methods Defined for the Course
Lectures
Discussion
Case Study
Reading
Homework

Assessment & Evaluation Methods of the Course

(All assessment and evaluation methods used at the university are managed systematically. Upon proposals of the programme units, they are assessed by the relevant academic boards and, if found appropriate, they are included among the university list. Programmes, then, choose the appropriate methods in line with their programme design from this list. Likewise, appropriate methods to be used for the course units can be chosen among those defined for the programme.)

Aassessment and evaluation Methods defined at the Programme Level	Assessment and Evaluation Methods defined for the Course
Midterm
Presentation
Final Exam
Quiz

Contribution of Assesment & Evalution Activities to Final Grade of the Course

Measurement and Evaluation Methods	# of practice per semester	Level of Contribution
Homework Assignments	1	% 15.00
Midterms	1	% 35.00
Semester Final Exam	1	% 50.00
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE

WORKLOAD OF TEACHING & LEARNING ACTIVITIES
Teaching & Learning Activities	# of Activities per semester	Duration (hour)	Total Workload
Course	14	3	42
Laboratory	0	0	0
Application	0	0	0
Special Course Internship (Work Placement)	0	0	0
Field Work	0	0	0
Study Hours Out of Class	14	2	28
Presentations / Seminar	0	0	0
Project	0	0	0
Homework Assignments	1	22	22
Total Workload of Teaching & Learning Activities	-	-	92
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES
Assesment & Evaluation Activities	# of Activities per semester	Duration (hour)	Total Workload
Quizzes	0	0	0
Midterms	1	24	24
Semester Final Exam	1	26	26
Total Workload of Assesment & Evaluation Activities	-	-	50
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities)			142
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h)			6