Course Outline
MKG721 Food Marketing
Course Coordinator:Dawn Birch (dbirch@usc.edu.au) School:School of Business and Creative Industries
2020ATMC Semester 3
USC SydneyUSC Melbourne |
Blended learning | Most of your course is on campus but you may be able to do some components of this course online. |
Please go to unisc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
What is this course about?
Description
The marketing of foods is a fascinating and dynamic field of study, with new food trends and issues requiring strategic marketing decisions in order to take advantage of opportunities and deal with challenges in today’s increasingly competitive and global environment. Two key themes underpin this course: the importance of delivering value through effective supply chain design and management, and given people’s food consumption is highly habituated, a focus on driving behavioural change. You will focus on the key marketing tasks for driving change in consumer’s food choices including the need to develop an appealing product, create effective branding and integrated marketing communication strategies and interrupt routine consumption behaviour at the point of sale.
How will this course be delivered?
| Activity | Hours | Beginning Week | Frequency |
What level is this course?
700 Level (Specialised)
What is the unit value of this course?
12 units
How does this course contribute to my learning?
| Course Learning Outcomes On successful completion of this course, you should be able to... | Graduate Qualities Completing these tasks successfully will contribute to you becoming... | |
| 1 | Demonstrate knowledge of contemporary/developing food trends/issues and implications for the food industry |
Knowledgeable Creative and critical thinker Empowered |
| 2 | Demonstrate knowledge of food supply chain design and management |
Knowledgeable Empowered |
| 3 | Demonstrate the ability to apply critical and creative thinking in developing marketing strategy in a food marketing context | Creative and critical thinker |
| 4 | Demonstrate advanced communication skills in a food marketing context | Engaged |
Am I eligible to enrol in this course?
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
Pre-requisites
Enrolled in any PGRD Program
Co-requisites
Not applicable
Anti-requisites
Not applicable
Specific assumed prior knowledge and skills (where applicable)
Not applicable
Microcredential Information
Not applicable
How am I going to be assessed?
Grading Scale
Standard Grading (GRD)
| High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL). |
Details of early feedback on progress
Feedback will be provided for Task 1. Students will be given feedback in class and via the discussion board.
Assessment tasks
| Delivery mode | Task No. | Assessment Product | Individual or Group | Weighting % | What is the duration / length? | When should I submit? | Where should I submit it? |
| All | 1 | Artefact - Creative, and Written Piece | Individual | 20% | 10 slides |
Week 4 | Online Assignment Submission with plagiarism check |
| All | 2 | Examination - not Centrally Scheduled | Individual | 40% | 2 hours |
Week 8 | Online Assignment Submission with plagiarism check |
| All | 3 | Report | Individual | 40% | 2,000 words |
Week 12 | Online Assignment Submission with plagiarism check |
| All - Assessment Task 1:Contemporary/developing food marketing trends/issue | |||||||||||||||||||
| Goal: | The purpose of this task is for you to evaluate two contemporary/developing trends/issues in food marketing and discuss challenges and opportunities for the food industry |
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| Product: | Artefact - Creative, and Written Piece | ||||||||||||||||||
| Authorship Statement: | |||||||||||||||||||
| Format: | This is an individual assessment Please access the assessment area in Blackboard for more information |
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| Criteria: |
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| Generic Skills: | |||||||||||||||||||
| All - Assessment Task 2:Examination | |||||||||||||
| Goal: | The purpose of this task is for you to demonstrate knowledge of theories, principles and concepts of food supply chain design and management. |
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| Product: | Examination - not Centrally Scheduled | ||||||||||||
| Authorship Statement: | |||||||||||||
| Format: | This is an individual assessment.Please access the assessment area in Blackboard for more information. |
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| Criteria: |
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| Generic Skills: | |||||||||||||
| All - Assessment Task 3:Food marketing strategy | ||||||||||||||||||||||
| Goal: | The purpose of this task is for you to develop a food marketing strategy for a food product that has been developed or modified to reflect a contemporary or developing trend/issue in food marketing. |
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| Product: | Report | |||||||||||||||||||||
| Authorship Statement: | ||||||||||||||||||||||
| Format: | This is an individual assessment.Please access the assessment area in Blackboard for more information. |
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| Criteria: |
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| Generic Skills: | ||||||||||||||||||||||
Directed study hours
A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
What resources do I need to undertake this course?
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Prescribed text(s) or course reader
Specific requirements
Not applicable
How are risks managed in this course?
What administrative information is relevant to this course?
Assessment: Academic Integrity
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
Assessment: Additional Requirements
Eligibility for Supplementary Assessment Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: The final mark is in the percentage range 47% to 49.4% The course is graded using the Standard Grading scale You have not failed an assessment task in the course due to academic misconductAssessment: Submission penalties
Late submission of assessment tasks may be penalised at the following maximum rate: - 5% (of the assessment task's identified value) per day for the first two days from the date identified as the due date for the assessment task. - 10% (of the assessment task's identified value) for the third day - 20% (of the assessment task's identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. - A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome.Links to relevant University policy and procedures
For more information on Academic Learning & Teaching categories including:
- Assessment: Courses and Coursework Programs
- Review of Assessment and Final Grades
- Supplementary Assessment
- Central Examinations
- Deferred Examinations
- Student Conduct
- Students with a Disability
For more information, visit https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching
Student Charter
UniSC is committed to excellence in teaching, research and engagement in an environment that is inclusive, inspiring, safe and respectful. The Student Charter sets out what students can expect from the University, and what in turn is expected of students, to achieve these outcomes.
General Enquiries
- In person:
- UniSC Sunshine Coast - Student Central, Ground Floor, Building C, 90 Sippy Downs Drive, Sippy Downs
- UniSC Moreton Bay - Service Centre, Ground Floor, Foundation Building, Gympie Road, Petrie
- UniSC SouthBank - Student Central, Building A4 (SW1), 52 Merivale Street, South Brisbane
- UniSC Gympie - Student Central, 71 Cartwright Road, Gympie
- UniSC Fraser Coast - Student Central, Student Central, Building A, 161 Old Maryborough Rd, Hervey Bay
- UniSC Caboolture - Student Central, Level 1 Building J, Cnr Manley and Tallon Street, Caboolture
- Tel:+61 7 5430 2890
- Email:studentcentral@usc.edu.au