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 |
COP4431 | Abdi İbrahim Special Topics in Project Management | Fall | 3 | 0 | 3 | 6 |
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 : | |
Recommended Optional Program Components: | None |
Course Objectives: | This course focuses on the Project Management (PM) proccesses and key PM knowledge areas. The students develop the ability to manage the progressive maturity model of a project life-cycle independently from any industry. |
The students who have succeeded in this course; The learner will be able to; 1. define different project management methodologies and techniques 2. justify if an idea is a commercial/ strategic opportunity and convert the idea into an official business case document 3. classify projects with multiple parameters and will be able to bring different approaches according to project categories 4. develop a commercial look on contracting processes 5. apply different risk management techniques 6. apply different communication, negotiation and conflict management techniques 7. criticise ideas and lessons learned from real project managers' experiences 8. define Agile Project Management Methodology |
This course on Project Management focuses on Project Management Methodologies, Idea Management, and Project Classification and Prioritization for finding the right PM Tools. Contracting, Risk Management, Project Communication, Schedule Optimization, and Agile/ Scrum Methodology are other topics covered. |
Week | Subject | Related Preparation |
1) | Introduction to Project Management | |
2) | Project Management Methodologies | |
3) | Idea Management | |
4) | Project Classification and Prioritization | |
5) | Finding the right PM Tool | |
6) | Contracting | |
7) | Review of PM Concepts, MidTerm | |
8) | Risk Management | |
9) | Advanced Project Communication | |
10) | Time Schedule Optimization | |
11) | Failure Stories and Lessons Learned | |
12) | Applied Agile/ Scrum Methodology | |
13) | Student Project Presentations | |
14) | student Project Presentations |
Course Notes / Textbooks: | The ISPE Good Practice Guide: Project Management for Pharmaceutical Industry. J. Angelastro, D. Barlow, J. H. Butler, N. C. Davies, S. Errico, R. Gunderlock, J. Honey, L. Hura, S. Kelly, D. Koncak, K. Lamson, P. Loxley, C. McCann, K. O’Donnell, J. Phelan, R. H. Scherzer, W. Shelden, G. Spanel, M. Stefanowicz, M. Theobald, I. Thorne, 2011. |
References: | A Guide To The Project Management Body of Knowledge. PMI (Project Management Institute), 2013. Birleşik Standartlar Sözlüğü. PROJE YÖNETİM MESLEGİ İLKELERi TEKNİKLERİ VE ROTASI DERNEGİ (PMİ TR), 2009. |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 1 | % 30 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 30 | |
PERCENTAGE OF FINAL WORK | % 70 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Project | 1 | 50 | 50 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 138 |
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 |