Relation between program and project, need for the project, project characteristics, project management (PM), planning phases of PM (Starting, Planning, Executing, Control and Closing), importance of planning, scope, cost and time management, different planning approaches, cost estimate methods, diverse planning tools, team management in projects. MS-Project program; planning and developing projects using MS-Project on usage of ICT efficiently in education for TUBITAK, EU, UNESCO, WorldBank, MoNE (MEB), SPO (DPT), public and private sector.
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Week |
Subject |
Related Preparation |
1) |
Introduction to Project Management and Entrepreneurship |
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2) |
Project Management Process Groups |
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3) |
Proje Entegrasyon Yönetimi
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Project sponsor report |
4) |
Project Scope Management |
Project kickoff meeting report |
5) |
Project Time Management |
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6) |
Project Time Management |
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7) |
Project Cost Management |
Project charter report |
8) |
Project Cost Management |
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9) |
Introduction to Ms-Project |
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10) |
Scope, time, team and cost management using Ms-Project |
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11) |
Scope, time, team and cost management using Ms-Project |
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12) |
Scope, time, team and cost management using Ms-Project |
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13) |
Entrepreneurship and Innovation in Projects |
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14) |
Developing a project using Ms-project software |
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Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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