NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
ADV3631	Project Management	Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Assist. Prof. ÖNDER YÖNET
Course Lecturer(s):	Assist. Prof. ÖNDER YÖNET
Recommended Optional Program Components:	None
Course Objectives:	The objective of this course is, within the concept of "project management", to gain the students the ability of designing many projects in life (and in advertising). Hence, in other words, the objective is from the organization of their weddings to designing advertising campaigs, to teach them the steps, main concepts of project management and mediate in their becoming effective and efficient project managers.

Learning Outcomes

The students who have succeeded in this course;
1)Defines the what project is
2) Distinguish what project management is.
3) Defines the project life cycle.
4)Defines social stakeholders of the project.
5) Appylies project commencing rules.
6) Develops project plan.
7) Analyze how the project is managed.
8)Asseses the project
9) Outlines how project commnunication is conducted.
10)Formulates how the project is finished.
11) Designs the project.

Course Content

The course will be held two-sided, on one side the students will learn theoretical knowledge about project management, on the other side, by the same time, they will analyse case studies and practise designing their own real-time projects.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction
2)	What is a project? What is project management? The players of projects: Who is who in the project management?
3)	Project life cycle
4)	scope management
5)	stakeholder analysis & management
6)	Stakeholder analysis & management
7)	WBS (Work Breakdown Structure) and OBS (Organizational Breakdown Structure) The project in the organizational structure
8)	Quiz-Review-Improving or Catching Up! past subjects.
9)	Risk management
10)	Risk management, Project budgeting
11)	PERT Diagrams and the Critical Path Method
12)	PERT Diagrams and the Critical Path Method and resource allocation Determining the final project topics
13)	The Monitoring-Controlling Cycle, Determining how to control a given project - The fundamental purposes of control
14)	Organising how to close a project

Sources

Course Notes / Textbooks:	Project Management: A Managerial Approach, Jack R. Meredith, Samuel J. Mantel Jr.,2011. Managing Projects Large and Small: The Fundamental Skills to Deliver on budget and on Time by Richard Luecke, Harvard Business School Press (March 31, 2004) / Proje Yönetimi,Richard Luecke, Türkiye İş Bankası Yayınları,2009.
References:	The Principles of Project Management (SitePoint: Project Management), Mari Williams, 2008. Project Management Case Studies,Harold Kerzner,2009

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	8	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	4	56
Homework Assignments	8	3	24
Final	1	3	3
Total Workload			125

Contribution of Learning Outcomes to Programme Outcomes

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)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.