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
COP4429	Wissen Akademi Advanced Network Systems Engineering	Spring	3	0	3	6

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:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	MEHMET ŞÜKRÜ KURAN
Course Lecturer(s):	Dr. Öğr. Üyesi TARKAN AYDIN
Recommended Optional Program Components:	None
Course Objectives:	This course will help the student to become an advanced network engineer. The course will be taught with the state-of-the-art Cisco devices. And hands-on experimenting is a must in this class. Student will learn advanced features of networking and have a broader view of advanced wide area networks used by enterprises and service providers. This course will be offered by Wissen Akademie.

Learning Outcomes

The students who have succeeded in this course;
Advanced networking features, learning,
Improving students' practical experiences,
Enhanced learning area networks

Course Content

This course covers advanced topics of Cisco networking
such as

1) EIGRP,

2) Multi-Area OSPF,

3) Security and WAN Implementation.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	IEEE 802.q Trunking
2)	STP, MSTP, RSTP Protocols
3)	Inter-vlan routing
4)	Implementing EIGRP
5)	Configuring EIGRP
6)	Multi-Area OSPF
7)	Configuring and troubleshooting Multi-Area OSPF
8)	BGP Basics and Concepts
9)	Configuring BGP
10)	Troubleshooting BGP
11)	Configuring VPNs(IPSEC, GRE, Tunnel)
12)	Multi-layer switch configuration
13)	Redundancy Protocols (HSRP, VRRP, GLBP)
14)	(HSRP, VRRP, GLBP)
15)	Fundementals of MPLS
16)	Final Exam

Sources

Course Notes / Textbooks:	None-Yok
References:	None-Yok

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	16	% 10
Laboratory	16	% 20
Homework Assignments	5	% 10
Project	1	% 10
Midterms	2	% 20
Final	1	% 30
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	12	3	36
Project	1	20	20
Homework Assignments	5	4	20
Midterms	2	2	4
Final	1	2	2
Total Workload			124

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.