VOCATIONAL SCHOOL
Department of Marketing (Turkish)
MPAZ 220 | Course Introduction and Application Information
| Course Name |
Sociology of Consumption
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MPAZ 220
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
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| Course Language |
Turkish
|
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| Course Type |
Elective
|
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| Course Level |
Short Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to introduce sociological thinking by examining certain topics and debates in the study of consumption. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course is designed to make students familiar with sociological thinking through the discussions of consumption. Accordingly, the main sociological theories on consumption will be discussed to understand the relationship between consumption and society. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses |
X
|
|
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Sociological thinking | Giddens, A. ve Sutton, P. W. (2014). Sosyolojik düşünmek. Sosyolojide temel kavramlar. Ankara: Phoenix. ISBN-978-605-4627-56-8 |
| 2 | Introducing economic sociology | Smelser, N. J., and Swedberg, R. (Eds.) (2006). The handbook of economic sociology. New York: Princeton University Press. ISBN-13: 978-0691121260 Giddens, A. ve Sutton, P. W. (2017). Çalışma yaşamı ve ekonomi. Sosyoloji. İstanbul: Kırmızı Yayınları. ISBN-978-605-9245-09-8 |
| 3 | Objects, commodities and non-commodities | Corrigan, P. (1997). The sociology of consumption. London: Sage. ISBN-13: 978-0761950110 Giddens, A. ve Sutton, P. W. (2014). Sosyal yapılar. Sosyolojide temel kavramlar. Ankara: Phoenix. ISBN-978-605-4627-56-8 |
| 4 | Consumption as everyday act | Paterson, M. (2006). Consumption and everyday life. London: Routledge. ISBN-13: 978-0415355070 Featherstone, M. (2013). Gündelik hayatın estetikleştirilmesi. Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 |
| 5 | Lifestyle and consumer culture | Featherstone, M. (2013). Hayat tarzı ve tüketim kültürü. Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 |
| 6 | Theoretical approaches to consumption | Corrigan, P. (1997). The sociology of consumption. London: Sage. ISBN-13: 978-0761950110 Şan, M. K. ve Hira, İ. (2004). Modernlik ve postmodernlik bağlamında tüketim toplumu kuramları. Bilgi Sosyal Bilimler Dergisi, 8, 1–19. |
| 7 | Theories of consumer culture | Featherstone, M. (2013). Tüketim kültürü teorileri. Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 |
| 8 | Midterm exam | |
| 9 | Towards a sociology of postmodern culture | Featherstone, M. (2013). Postmodern kültürün bir sosyolojisine doğru. Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 |
| 10 | Cultural change and social practice | Featherstone, M. (2013). Kültürel değişme ve toplumsal pratik. Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 |
| 11 | The body and consumption | Baudrillard, J. (2012). En güzel tüketim nesnesi: Beden. Tüketim Toplumu. İstanbul: Ayrıntı Yayınları. ISBN-978-975-539-141-0 |
| 12 | City cultures | Featherstone, M. (2013). Kent kültürleri ve postmodern hayat tarzları. Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 |
| 13 | Fashion and consumption | Corrigan, P. (1997). The sociology of consumption. London: Sage. ISBN-13: 978-0761950110 Evecen, A. (2015). Baudrillard’dan modern toplumlara özgü bir moda çözümlemesi. Sosyal Bilimler Dergisi, 2(5), 216–226. |
| 14 | Recent developments in the sociology of consumption | Warde, A. (2015). The sociology of consumption: Its recent developments. Annual Review of Sociology, 41, 117–134. |
| 15 | Review of the semester | |
| 16 | Final exam |
| Course Notes/Textbooks | Baudrillard, J. (1997). Tüketim Toplumu. İstanbul: Ayrıntı Yayınları. ISBN-978-975-539-141-0 Brewer, J. D. (2004). Imagining the sociological imagination: The biographical context of a sociological classic. British Journal of Sociology, 55, 317–333. Corrigan, P. (1997). The sociology of consumption. London: Sage. ISBN-13: 978-0761950110 Evecen, A. (2015). Baudrillard’dan modern toplumlara özgü bir moda çözümlemesi. Sosyal Bilimler Dergisi, 2(5), 216–226. Featherstone, M. (2013). Postmodernizm ve tüketim kültürü. İstanbul: Ayrıntı Yayınları. ISBN-978-605-9245-09-8 Giddens, A. ve Sutton, P. W. (2014). Sosyolojide temel kavramlar. Ankara: Phoenix. ISBN-978-605-4627-56-8 Giddens, A. ve Sutton, P. W. (2017). Çalışma yaşamı ve ekonomi. Sosyoloji. İstanbul: Kırmızı Yayınları. ISBN-978-605-9245-09-8 Paterson, M. (2006). Consumption and everyday life. London: Routledge. ISBN-13: 978-0415355070 Smelser, N. J., and Swedberg, R. (Eds.) (2006). The handbook of economic sociology. New York: Princeton University Press. ISBN-13: 978-0691121260 Şan, M. K. ve Hira, İ. (2004). Modernlik ve postmodernlik bağlamında tüketim toplumu kuramları. Bilgi Sosyal Bilimler Dergisi, 8, 1–19. Warde, A. (2015). The sociology of consumption: Its recent developments. Annual Review of Sociology, 41, 117–134. |
| Suggested Readings/Materials | Adams, C. J. (2017). Etin ataerkil metinleri: Etin cinsel politikası. In Etin cinsel politikası: Feminist-vejetaryen eleştirel kuram (pp. 75–96). İstanbul: Ayrıntı. Baudrillard, J. (2012). En güzel tüketim nesnesi: Beden. In Tüketim toplumu söylenceleri/yapıları (pp. 149–177). İstanbul: Ayrıntı. Bourdieu, P. (2015). Ayrım: Beğeni yargısının toplumsal eleştirisi (pp. 9–21). Ankara: Heretik. Bourdieu, P. (2015). “Saf” eleştirilerin “avam” bir eleştirisi için öneriler. In Ayrım: Beğeni yargısının toplumsal eleştirisi (pp. 701–727). Ankara: Heretik. Bauman, Z. (2018). Seksin postmodern kullanımları üzerine. In Bireyselleşmiş toplum (pp. 286–308). İstanbul: Ayrıntı. Bauman, Z. & Raud, R. (2018). Performans sergileyen benlikler. In Benlik pratikleri (pp. 64–91). İstanbul: Ayrıntı. Debord, G. (2018). Kültürde yadsıma ve tüketim. In Gösteri toplumu (pp. 135–150). İstanbul: Ayrıntı. Ritzer, G. (2017). Toplumun McDonaldlaştırılması: Çağdaş toplum yaşamının değişen karakteri üzerine bir inceleme (pp. 15–43). İstanbul: Ayrıntı. Ritzer, G. (2016). Tüketim katedralleri (ve manzaraları). In Büyüsü bozulmuş dünyayı büyülemek (pp. 293–327). İstanbul: Ayrıntı. Ritzer, G. (2016). Yeni tüketim araçlarında bir gezinti. In Büyüsü bozulmuş dünyayı büyülemek (pp. 21–58). İstanbul: Ayrıntı. Veblen, T. (1995). Giyim: Maddiyatçı kültürün bir dışavurumu. In Aylak sınıf (pp. 126–137). İstanbul: Marmara Üniversitesi Yayınları. Zizek, S. (2016). Pornografi, nostalji, montaj: Bir bakış üçlüsü. In Yamuk bakmak: Popüler kültürden Jacques Lacan’a giriş (pp. 146–166). İstanbul: Metis. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
15
|
| Project |
1
|
35
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
1
|
16
|
| Study Hours Out of Class |
0
|
||
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
8
|
8
|
| Project |
1
|
15
|
15
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
20
|
20
|
| Total |
122
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | To be able to know the marketing process and its environment by having the theoretical knowledge in marketing. |
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| 2 | To be able to carry out marketing activities within the framework of the relevant legislation provisions by recognizing the documents related to marketing. |
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| 3 | To be able to use the modern techniques, tools and information technologies required for marketing-related applications. |
X | ||||
| 4 | To be aware of the sales organizations, sales management and sales techniques and manage the sales process and solve the possible problems that may arise. |
|||||
| 5 | To be able to analyse the customer behaviour and use this information at the local and global scenarios. |
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| 6 | To be able to determine and effectively use the marketing related applications for modern techniques, tools and information technologies. |
|||||
| 7 | To be able to communicate effectively in oral and written form. |
X | ||||
| 8 | To be able to work effectively with multi-disciplinary teams, and apply them in the work environment. |
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| 9 | To have a wide acquaintance with the math skills and statistical knowledge required for the vocational area. |
X | ||||
| 10 | To be able to follow the information in the field and communicate with colleagues by using English at the general level of European Language Portfolio A2. |
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| 11 | To be able to act as an example to the society by the needs of social life and with its attitudes and attitudes. |
X | ||||
| 12 | To have the ability of occupational information synthesizing, analysing, interpreting, questioning, criticism, and to understand the professional legal regulations to adopt a lifelong learning approach accordingly. |
X | ||||
| 13 | To be able to direct his/her education to a further level of education. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
