Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Dr. Öğr. Üyesi CEMAL OKAN ŞAKAR |
Course Lecturer(s): |
Prof. Dr. TAŞKIN KOÇAK
Dr. Öğr. Üyesi CEMAL OKAN ŞAKAR
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Recommended Optional Program Components: |
None |
Course Objectives: |
The students will take lectures from senior executives from IBM. Each lecture will focus on a different subject and the lecturer will share his/her own experiences together with the theoretical basis of the subject.
The courses will include Business Analytics & Big Data capabilities and service areas including key concepts, services, IBM software, hardware offerings and IBM assets. In addition, industry use cases are used to illustrate effective use of Big Data services. The courses will help students to prepare for a successful professional career. |
Week |
Subject |
Related Preparation |
1) |
Big Data & Analytics for Better Business Outcomes |
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2) |
Industry Aligned Big Data, Top Use Cases |
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3) |
Overview of Big Data Technology & IBM Big Data Platform |
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4) |
IBM Big Data Platform, Data Explorer |
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5) |
Data Warehousing |
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6) |
Information Integration, Master Data Management, Guardium, OPTIM |
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7) |
Hadoop Technology |
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8) |
Midterm |
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9) |
Master Data Management for Customer |
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10) |
Integrating Unstructured Data in the Enterprise |
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11) |
Text Analytics |
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12) |
Infrastructure for Big Data & Analytics |
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13) |
Infrastructure for Big Data & Analytics |
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14) |
Recap |
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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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