NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
EDT5006 | Project Management in Educational Technology | Spring Fall |
3 | 0 | 3 | 8 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. ŞİRİN KARADENİZ ORAN |
Recommended Optional Program Components: | None |
Course Objectives: | To introduce knowledge and principles of project management. Planning and developing ICT in education projects using MS-Project software. |
The students who have succeeded in this course; At the end of this course, students will be able to; o Define purpose of project management (PM), o Define project planning procedures, o Explain project life cycle, o Define roles of project manager and team members, o Define a project scope, o Apply time management, o Gain knowledge and skills for team management, o Plan and develop ICT in education project using Ms-Project, o Recognize the foundations which support ICT in education projects, o Develop group-process skills to work productively in a team. |
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. |
Week | Subject | Related Preparation |
1) | Introduction to Project Management and Entrepreneurship | |
2) | Project Management Process Groups | |
3) | Proje Entegrasyon Yönetimi | Project sponsor report |
4) | Project Scope Management | Project kickoff meeting report |
5) | Project Time Management | |
6) | Project Time Management | |
7) | Project Cost Management | Project charter report |
8) | Project Cost Management | |
9) | Introduction to Ms-Project | |
10) | Scope, time, team and cost management using Ms-Project | |
11) | Scope, time, team and cost management using Ms-Project | |
12) | Scope, time, team and cost management using Ms-Project | |
13) | Entrepreneurship and Innovation in Projects | |
14) | Developing a project using Ms-project software |
Course Notes / Textbooks: | “Proje yönetimi bilgi birikimi kılavuzu (PMBOK kılavuzu) (2009). İstanbul : Proje Yönetim Mesleği İlkeleri Teknikleri ve Rotası Derneği (PMİ TR)” |
References: | “Schwalbe, K. (2007). Information Technology Project Management, 5.Edt, Canada: Thomson Course Technology..” |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 2 | % 20 |
Presentation | 2 | % 20 |
Project | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Presentations / Seminar | 2 | 12 | 24 |
Project | 1 | 100 | 100 |
Homework Assignments | 2 | 12 | 24 |
Total Workload | 190 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
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. | 2 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |