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 TARKAN AYDIN |
Course Lecturer(s): |
Dr. Öğr. Üyesi TARKAN AYDIN
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Course Objectives: |
1. Define and discuss major concepts, tools, techniques, and methods of web applications and web services, from both the business and technology perspectives.
2. Identify and utilize best practices for web application development and management.
3. Compare and contrast proprietary and open source web technologies and applications.
4. Analyze emerging web technologies, applications, and business models.
5. Plan, design, and develop a web application solution in a specific context.
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Week |
Subject |
Related Preparation |
1) |
Introduction to web technologies |
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2) |
History and Future of Web and Internet |
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3) |
Application Design Fundamentals & Software Design Lifecyle |
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4) |
Web Tier Design Patterns overview |
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5) |
Web Application Design |
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6) |
Client Side Modeling & Design |
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7) |
Server Side Modeling & Design |
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8) |
Overview of Frameworks & Libraries |
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9) |
Overview of Frameworks & Libraries |
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10) |
• Deployment Models
• Responsive Web Design
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11) |
Web Services & SOA |
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12) |
Project Presentation-I |
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13) |
Project Presentation-II |
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14) |
Project Presentation-III |
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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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