Marketing - MARKTS8417
Stream Summary
Faculty: COMM - Australian School of Business
School: School of Marketing
Contact: Australian School of Business Student Centre
Program: 8417 - Commerce (Extension)
Award(s):
Master of Commerce (Extension) (Specialisation)
Information valid for students commencing 2013.
Students who commenced prior to 2013 should go to the Handbook's Previous Editions
Stream Outline
- 2 MCom core courses
- 3 Gateway courses - made up of designated specialist core course/s depending on the specialisation chosen
- 6 Specialisation courses
- 1 Capstone course
- 2 MCom core courses
- 3 Gateway courses - made up of designated specialist core course/s depending on the specialisation chosen
- 6 Specialisation courses
- 4 Sub-specialisation courses
- 1 Capstone course
Stream Structure
These credits will be assessed upon application and you will be notified (in the offer letter) of the credit/s awarded.
- MARK5800 Cust & Mkt Analysis (6 UOC)
- MARK5801 Marketing Management (6 UOC)
- MARK5811 Applied Marketing Research (6 UOC)
- MARK5810 Marketing Comm. & Promotion (6 UOC)
- MARK5812 Distrib.,Retail Channels &Log. (6 UOC)
- MARK5813 New Product & Serv. Develop. (6 UOC)
- MARK5814 e-Marketing (6 UOC)
- MARK5815 Intl. Marketing in Asia (6 UOC)
- MARK5816 Services Marketing (6 UOC)
- MARK5819 Non-Profit & Social Marketing (6 UOC)
- MARK5820 Events Management & Marketing (6 UOC)
- COMM5010 Strategy,Mktg&Mgt (6 UOC)
- Accounting
- Finance
- Marketing
- Information Systems
- Management
- Business Law
- Taxation
- *General Option
It is recommended students contact the ASB Student Centre for guidance on options available to increase depth of learning.
Further Information
Students are advised to follow requirements according to the year they commenced. Please refer to previous editions of the Online Handbook for your program requirements.
Contact the Australian School of Business Student Centre for advice.
tel: + 61 2 9385 3189
location: Ground Floor, West Wing, Australian School of Business Building
Forms, policies and procedures
Frequently asked questions