NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
SEN4011 | Software Measurement and Testing | Spring | 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 : | Dr. Öğr. Üyesi BETÜL ERDOĞDU ŞAKAR |
Course Lecturer(s): |
Dr. Öğr. Üyesi BETÜL ERDOĞDU ŞAKAR |
Recommended Optional Program Components: | None |
Course Objectives: | The students will have the ability of applying the principles of software measurement to plan software projects to monitor how well projects are being carried out. The students can also prepare test cases to test the developed applications in software projects at the end of the course. |
The students who have succeeded in this course; 1. Define the terminology of software measurement and test and describe software measurement tools 2. Define goal based measurement and related metrics 3. Describe measurement models, scales and metrics 4. Measure physical software size and express functionality of a software 5. Identify the structural complexity of a software 6. Evaluate effort estimations and task durations in a software development project 7. Define software reliability models 8. Define software testing basics and principles 9. Identify origins of defects and defect classes 10. Apply black box and white box testing techniques in a software development project |
The course content is composed of software measurement basics, goal based measurement, measurement theory, measuring software size, measuring complexity, estimating effort, measuring software reliability, software testing principles, defects and tests, black box testing strategies, white box testing strategies. |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | Software Measurement Basics | |
3) | Goal Based Measurement | |
4) | Measurement Theory | |
5) | Measuring Software Size | |
6) | Measuring Complexity | |
7) | Estimating Effort | |
8) | Measuring Software Reliability | |
9) | Software Testing Principles | |
10) | Defects and Tests | |
11) | Black Box Testing Strategies | |
12) | Black Box Testing Strategies | |
13) | White Box Testing Strategies | |
14) | White Box Testing Strategies |
Course Notes / Textbooks: | Lonnie D. Bentley and Jeffrey L. Whitten, Systems Analysis & Design for the Global Enterprise 7ed, McGraw Hill, 2007, ISBN-13 978-0-07-110766-2 |
References: | Yok |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 1 | % 25 |
Midterms | 1 | % 35 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 35 | |
PERCENTAGE OF FINAL WORK | % 65 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 5 | 7 | 35 |
Project | 1 | 20 | 20 |
Midterms | 1 | 20 | 20 |
Final | 1 | 21 | 21 |
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) | 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. |